lática

Láctica is the feminine form of lático, an adjective used in Spanish to denote relation to lactic acid or to milk. In scientific and medical contexts the term appears in phrases such as fermentación láctica and ácido láctico. The word is derived from Latin lact-, lactis meaning milk.

Etymology and usage: The root lact- comes from Latin lact-, which denotes milk, and the suffixes -ico or -ica form adjectives describing a quality or relation. In Spanish, láctica is used to describe processes, compounds, or phenomena tied to lactic acid or its ion, lactato. It is common in biology, chemistry, medicine, and food science.

Biochemistry and physiology: Lactic acid is produced during glycolysis when oxygen is limited. Pyruvate is reduced to lactate by lactate dehydrogenase, regenerating NAD+ for glycolysis. Lactate can be transported to the liver, where it is reconverted to glucose in the Cori cycle. The term lactate is often used interchangeably with lactic acid in physiological contexts, especially at physiological pH where lactate predominates.

Medical relevance: Elevated lactate levels can indicate tissue hypoxia, sepsis, liver failure, or metabolic disturbances. Lactic acidosis is a potential clinical condition resulting from excessive lactate accumulation. Blood lactate measurements aid diagnosis, prognosis, and monitoring of critically ill patients.

Food science and microbiology: Lactic acid bacteria ferment carbohydrates to lactic acid, lowering pH and preserving foods. Fermentación láctica is a common method in the production of yogurt, cheese, sauerkraut, and other fermented products, contributing to flavor, texture, and safety.