Part 6329

<hw>Lac"tin</hw> <tt>(?)</tt>, <tt>n.</tt> <ety>[L. <ets>lac</ets>, <ets>lactis</ets>, milk: cf. F. <ets>lactine</ets>. Cf. <er>Galactin</er>.]</ety> <fld>(Physiol. Chem.)</fld> <def>See <er>Lactose</er>.</def>

<h1>Lactoabumin</h1> <Xpage=823>

<hw>Lac`to*a*bu"min</hw> <tt>(?)</tt>, <tt>n.</tt> <ety>[L. <ets>lac</ets>, <ets>lactis</ets>, milk + E. <ets>albumin</ets>.]</ety> <fld>(Physiol. Chem.)</fld> <def>The albumin present on milk, apparently identical with ordinary serum albumin. It is distinct from the casein of milk.</def>

<h1>Lactobutyrometer</h1> <Xpage=823>

<hw>Lac`to*bu`ty*rom"e*ter</hw> <tt>(?)</tt>, <tt>n.</tt> <ety>[L. <ets>lac</ets>, <ets>lactis</ets>, milk + E. <ets>butyrometer</ets>.]</ety> <def>An instrument for determining the amount of butter fat contained in a given sample of milk.</def>

<h1>Lactodensimeter</h1> <Xpage=823>

<hw>Lac`to*den*sim"e*ter</hw> <tt>(?)</tt>, <tt>n.</tt> <ety>[L. <ets>lac</ets>, <ets>lactis</ets>, milk + E. <ets>densimeter</ets>.]</ety> <def>A form of hydrometer, specially graduated, for finding the density of milk, and thus discovering whether it has been mixed with water or some of the cream has been removed.</def>

<h1>Lactometer</h1> <Xpage=823>

<hw>Lac*tom"e*ter</hw> <tt>(?)</tt>, <tt>n.</tt> <ety>[L. <ets>lac</ets>, <ets>lactis</ets>, milk + <ets>meter</ets>: cf. F. <ets>lactom\'8atre</ets>. Cf. <er>Galactometer</er>.]</ety> <def>An instrument for estimating the purity or richness of milk, as a measuring glass, a specific gravity bulb, or other apparatus.</def>

<h1>Lactone</h1> <Xpage=823>

<hw>Lac"tone</hw> <tt>(?)</tt>, <tt>n.</tt> <fld>(Chem.)</fld> <def>One of a series of organic compounds, regarded as anhydrides of certain hydroxy acids. In general, they are colorless liquids, having a weak aromatic odor. They are so called because the typical lactone is derived from <i>lactic</i> acid.</def>

<h1>Lactonic</h1> <Xpage=823>

<hw>Lac*ton"ic</hw> <tt>(?)</tt>, <tt>a.</tt> <ety>[From <er>Lactone</er>.]</ety> <fld>(Chem.)</fld> <def>Of, pertaining to, or derived from, lactone.</def>

<h1>Lactonic</h1> <Xpage=823>

<hw>Lac*ton"ic</hw>, <tt>a.</tt> <ety>[From <er>Lactose</er>.]</ety> <fld>(Chem.)</fld> <def>Pertaining to, or designating, an acid obtained by the oxidation of milk sugar (<i>lactose</i>).</def>

<h1>Lactoprotein</h1> <Xpage=823>

<hw>Lac`to*pro"te*in</hw> <tt>(?)</tt>, <tt>n.</tt> <ety>[L.<ets>lac</ets>, <ets>lactis</ets>,milk + E. <ets>protein</ets>.]</ety> <fld>(Physiol. Chem.)</fld> <def>A peculiar albuminous body considered a normal constituent of milk.</def>

<h1>Lactory</h1> <Xpage=823>

<hw>Lac"to*ry</hw> <tt>(?)</tt>, <tt>a.</tt> <def>Lactiferous.</def> <mark>[Obs.]</mark> "<i>Lactory</i> or milky plants."

<i>Sir T. Browne.</i>

<h1>Lactoscope</h1> <Xpage=823>

<hw>Lac"to*scope</hw> <tt>(?)</tt>, <tt>n.</tt> <ety>[L. <ets>lac</ets>, <ets>lactis</ets> + <ets>scope</ets>.]</ety> <def>An instrument for estimating the amount of cream contained in milk by ascertaining its relative opacity.</def>

<h1>Lactose</h1> <Xpage=823>

<hw>Lac"tose`</hw> <tt>(?)</tt>, <tt>n.</tt> <p><b>1.</b> <fld>(Physiol. Chem.)</fld> <def>Sugar of milk or milk sugar; a crystalline sugar present in milk, and separable from the whey by evaporation and crystallization. It has a slightly sweet taste, is dextrorotary, and is much less soluble in water than either cane sugar or glucose. Formerly called <altname>lactin</altname>.</def>

<p><b>2.</b> <fld>(Chem.)</fld> <def>See <er>Galactose</er>.</def>

<h1>Lactuca</h1> <Xpage=823>

<hw>Lac*tu"ca</hw> <tt>(?)</tt>, <tt>n.</tt> <ety>[L., lettuce. See <er>Lettuce</er>.]</ety> <fld>(Bot.)</fld> <def>A genus of composite herbs, several of which are cultivated foe salad; lettuce.</def>

<h1>Lactucarium</h1> <Xpage=823>