Robergs et al identified that the discovery of lactic acid was in 1789 by Carl Wilhelm Sheele a Swedish chemist Sheele isolated an acid in sour milk samples This origin of acid in milk led to the naming lactic which means relating to milk Continuing with their historical account Robergs et al noted that by 1810 chemists had verified the presence of lactic acid in other organic tissues such as in meat and in blood In 1833 the actual chemical formula for lactic acid was determined The molecular formula of lactic acid is C3H6O3 By 1869 scientists observed different isomers atomic compounds with different energy states of lactic acid along with its formation in fermentation reactions Fermentation is an
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