Lactose

Lactose
Names
	IUPAC name β-D-Galactopyranosyl-(1→4)-D-glucose
	Systematic IUPAC name (2R,3R,4S,5R,6S)-2-(Hydroxymethyl)-6-{[(2R,3S,4R,5R,6R)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy}oxane-3,4,5-triol
	Other names Milk sugar; Lactobiose; 4-O-β-D-Galactopyranosyl-D-glucose
Identifiers
CAS Number	63-42-3 ;
3D model (JSmol)	Interactive image;
Beilstein Reference	90841
ChEBI	CHEBI:36218 ;
ChEMBL	ChEMBL417016 ;
ChemSpider	5904 ;
ECHA InfoCard	100.000.509
EC Number	200-559-2;
Gmelin Reference	342369
KEGG	C01970;
PubChem CID	6134;
UNII	3SY5LH9PMK ;
CompTox Dashboard (EPA)	DTXSID2023193 ;
	InChI InChI=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 Key: GUBGYTABKSRVRQ-DCSYEGIMSA-N ; 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 Key: GUBGYTABKSRVRQ-DCSYEGIMBP;
	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;
Properties
Chemical formula	C12H22O11
Molar mass	342.297 g·mol−1
Appearance	White solid
Density	1.525 g/cm3
Melting point	252 °C (anhydrous) ; 202 °C (monohydrate)
Solubility in water	195 g/L
Chiral rotation ([α]D)	+55.4° (anhydrous); +52.3° (monohydrate)
Thermochemistry
Std enthalpy of; combustion (ΔcH⦵298)	5652 kJ/mol, 1351 kcal/mol, 16.5 kJ/g, 3.94 kcal/g
Hazards
NFPA 704 (fire diamond)	0 0 0
Flash point	357.8 °C (676.0 °F; 631.0 K)
	Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). verify (what is ?) Infobox references

Lactose is a disaccharide composed of galactose and glucose and has the molecular formula C₁₂H₂₂O₁₁. Lactose makes up around 2–8% of milk (by mass). The name comes from lact (gen. lactis), the Latin word for milk, plus the suffix -ose used to name sugars. The compound is a white, water-soluble, non-hygroscopic solid with a mildly sweet taste. It is used in the food industry.^[5]

^ ^a ^b Peter M. Collins (2006). Dictionary of Carbohydrates (2nd ed.). Boca Raton: Chapman & Hall/CRC. p. 677. ISBN 978-0-8493-3829-8.
^ "D-Lactose".
^ The solubility of lactose in water is 189.049 g at 25 °C, 251.484 g at 40 °C and 372.149 g at 60 °C per kg solution. Its solubility in ethanol is 0.111 g at 40 °C and 0.270 g at 60 °C per kg solution.Machado, José J. B.; Coutinho, João A.; Macedo, Eugénia A. (2001), "Solid–liquid equilibrium of α-lactose in ethanol/water" (PDF), Fluid Phase Equilibria, 173 (1): 121–34, doi:10.1016/S0378-3812(00)00388-5. ds
^ Sigma Aldrich
^ Gerrit M. Westhoff; Ben F.M. Kuster; Michiel C. Heslinga; Hendrik Pluim; Marinus Verhage (2014). "Lactose and Derivatives". Ullmann's Encyclopedia of Industrial Chemistry. Wiley-VCH. pp. 1–9. doi:10.1002/14356007.a15_107.pub2. ISBN 978-3-527-30673-2.

[DoC-1] Peter M. Collins (2006). Dictionary of Carbohydrates (2nd ed.). Boca Raton: Chapman & Hall/CRC. p. 677. ISBN 978-0-8493-3829-8.

[PubChem-2] "D-Lactose".

[3] The solubility of lactose in water is 189.049 g at 25 °C, 251.484 g at 40 °C and 372.149 g at 60 °C per kg solution. Its solubility in ethanol is 0.111 g at 40 °C and 0.270 g at 60 °C per kg solution.Machado, José J. B.; Coutinho, João A.; Macedo, Eugénia A. (2001), "Solid–liquid equilibrium of α-lactose in ethanol/water" (PDF), Fluid Phase Equilibria, 173 (1): 121–34, doi:10.1016/S0378-3812(00)00388-5. ds

[Ald-4] Sigma Aldrich

[Ull-5] Gerrit M. Westhoff; Ben F.M. Kuster; Michiel C. Heslinga; Hendrik Pluim; Marinus Verhage (2014). "Lactose and Derivatives". Ullmann's Encyclopedia of Industrial Chemistry. Wiley-VCH. pp. 1–9. doi:10.1002/14356007.a15_107.pub2. ISBN 978-3-527-30673-2.

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