Editing Lactose (section)

{{short description|Carbohydrate}}
{{Chembox
| Verifiedfields = changed
| Watchedfields = changed
| verifiedrevid = 477497006
| Name = Lactose
| ImageFile_Ref = {{chemboximage|correct|??}}
| ImageFile = Beta-D-Lactose.svg
| ImageSize = 200px
| ImageClass = skin-invert-image
| IUPACName = β-<small>D</small>-Galactopyranosyl-(1→4)-<small>D</small>-glucose
| SystematicName = (2''R'',3''R'',4''S'',5''R'',6''S'')-2-(Hydroxymethyl)-6-<nowiki/>{[(2''R'',3''S'',4''R'',5''R'',6''R'')-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy}oxane-3,4,5-triol
| OtherNames = Milk sugar<br />Lactobiose<br />4-''O''-β-<small>D</small>-Galactopyranosyl-<small>D</small>-glucose
|Section1={{Chembox Identifiers
| ChemSpiderID_Ref = {{chemspidercite|correct|chemspider}}
| ChemSpiderID = 5904
| InChI = 1/C12H22O11/c13-1-3-5(15)6(16)9(19)12(22-3)23-10-4(2-14)21-11(20)8(18)7(10)17/h3-20H,1-2H2/t3-,4-,5+,6+,7-,8-,9-,10-,11-,12+/m1/s1
| InChIKey = GUBGYTABKSRVRQ-DCSYEGIMBP
| StdInChI_Ref = {{stdinchicite|correct|chemspider}}
| StdInChI = 1S/C12H22O11/c13-1-3-5(15)6(16)9(19)12(22-3)23-10-4(2-14)21-11(20)8(18)7(10)17/h3-20H,1-2H2/t3-,4-,5+,6+,7-,8-,9-,10-,11-,12+/m1/s1
| StdInChIKey_Ref = {{stdinchicite|correct|chemspider}}
| StdInChIKey = GUBGYTABKSRVRQ-DCSYEGIMSA-N
| CASNo = 63-42-3
| CASNo_Ref = {{cascite|correct|CAS}}
| EC_number = 200-559-2
| KEGG = C01970
| PubChem = 6134
| ChEMBL_Ref = {{ebicite|correct|EBI}}
| ChEMBL = 417016
| Gmelin = 342369
| Beilstein = 90841
| UNII_Ref = {{fdacite|correct|FDA}}
| UNII = 3SY5LH9PMK
| ChEBI_Ref = {{ebicite|correct|EBI}}
| ChEBI = 36218
| SMILES = C([C@@H]1[C@@H]([C@@H]([C@H]([C@@H](O1)O[C@@H]2[C@H](O[C@H]([C@@H]([C@H]2O)O)O)CO)O)O)O)O
}}
|Section2={{Chembox Properties
| C=12 | H=22 | O=11
| Appearance = White solid
| Density = 1.525{{nbsp}}g/cm<sup>3</sup>
| MeltingPt = 252&nbsp;°C (anhydrous)<ref name="DoC">{{cite book | author=Peter M. Collins | title=Dictionary of Carbohydrates | edition=2nd | year=2006 | publisher=Chapman & Hall/CRC | location=Boca Raton | isbn=978-0-8493-3829-8 | page=677}}</ref> <br /> 202 °C (monohydrate)<ref name="DoC"/>
| MeltingPt_ref =
| Solubility = 195{{nbsp}}g/L<ref name=PubChem>{{Cite web | url=https://pubchem.ncbi.nlm.nih.gov/compound/440995#section=Experimental-Properties | title=D-Lactose}}</ref><ref>The solubility of lactose in water is 189.049&nbsp;g at 25&nbsp;°C, 251.484&nbsp;g at 40&nbsp;°C and 372.149&nbsp;g at 60&nbsp;°C per kg solution. Its solubility in [[ethanol]] is 0.111&nbsp;g at 40&nbsp;°C and 0.270&nbsp;g at 60&nbsp;°C per kg solution.{{citation | year = 2001 | last1 = Machado | first1 = José J. B. | first2 = João A. | last2 = Coutinho | first3 = Eugénia A. | last3 = Macedo | title = Solid–liquid equilibrium of α-lactose in ethanol/water | url = http://path.web.ua.pt/file/FPE%20(2000)%20173%20121.pdf | journal = Fluid Phase Equilibria | volume = 173 | issue = 1 | pages = 121–34 | doi = 10.1016/S0378-3812(00)00388-5}}.
ds</ref>
| SpecRotation = +55.4° (anhydrous)<br />+52.3° (monohydrate)
  }}
|Section4={{Chembox Thermochemistry| DeltaHc = 5652{{nbsp}}kJ/mol, 1351{{nbsp}}kcal/mol, 16.5{{nbsp}}kJ/g, 3.94{{nbsp}}kcal/g}}
|Section7={{Chembox Hazards
| FlashPtC = 357.8
| FlashPt_ref = <ref name=Ald>[http://www.sigmaaldrich.com/catalog/product/sial/17814?lang=en&region=US Sigma Aldrich]</ref>
| AutoignitionPtC =
| NFPA-H = 0
| NFPA-F = 0
| NFPA-R = 0
  }}
}}

'''Lactose''' is a [[disaccharide]] composed of [[galactose]] and [[glucose]] and has the [[molecular formula]] C<sub>12</sub>H<sub>22</sub>O<sub>11</sub>. Lactose makes up around 2–8% of [[milk]] (by mass). The name comes from {{wikt-lang|la|lact}} ([[Genitive case|gen]].&nbsp;{{wikt-lang|la|lactis}}), the [[Latin]] word for milk, plus the suffix ''[[-ose]]'' used to name sugars. The compound is a white, [[water-soluble]], non-[[Hygroscopy|hygroscopic]] solid with a mildly sweet taste. It is used in the food industry.<ref name=Ull>{{cite encyclopedia|encyclopedia=Ullmann's Encyclopedia of Industrial Chemistry|author=Gerrit M. Westhoff |author2=Ben F.M. Kuster |author3=Michiel C. Heslinga |author4=Hendrik Pluim |author5=Marinus Verhage |year=2014|pages=1–9|doi= 10.1002/14356007.a15_107.pub2|publisher=Wiley-VCH|chapter=Lactose and Derivatives|isbn=978-3-527-30673-2}}</ref>