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|Section2= |Section4= |Section7= }} Lactose is a disaccharide sugar derived from galactose and glucose that is found in milk. Lactose makes up around 2–8% of milk (by weight), although the amount varies among species and individuals, and milk with a reduced amount of lactose also exists. It is extracted from sweet or sour whey. The name comes from ''ラテン語:lac'' or ''ラテン語:lactis'', the Latin word for milk, plus the ''-ose'' ending used to name sugars.〔In 1856, Louis Pasteur named galactose "lactose". See: * Pasteur (1856) ("Note sur le sucre de lait" ) (Note on milk sugar), ''Comptes rendus'', 42 : 347-351. From page 348: ''"Je propose de le nommer ''lactose''."'' (I propose to name it ''lactose''.) In 1860, Berthelot renamed it "galactose", and transferred the name "lactose" to what is now called lactose. See: * Marcellin Berthelot, ''Chimie organique fondée sur la synthèse'' (chemistry based on synthesis ) (Paris, France: Mallet-Bachelier, 1860), vol. 2, (pp. 248-249 ) and (pp. 268-270. )〕 It has a formula of C12H22O11 and the hydrate formula C12·11H2O, making it an isomer of sucrose. ==History== The first crude isolation of lactose by Italian physician Fabrizio Bartoletti (1576–1630) was published in 1633.〔Fabrizio Bartoletti, ''Methodus in dyspnoeam'' … (for asthma … ), (Bologna ("Bononia"), (Italy): Nicolò Tebaldini for the heirs of Evangelista Dozza, 1633), (p. 400. ) From page 400: ''"''Manna'' seri hæc. Destilla leni balnei calore serum lactis, donec in fundo vasis butyracea fœx subsideat, cui hærebit salina quædam substantia subalbida. Hanc curiose segrega, est enim sal seri essentiale; seu nitrum, cujus causa nitrosum dicitut serum, huicque tota abstergedi vis inest. Solve in aqua propria, & coagula. Opus repete, donec seri cremorem habeas sapore omnino mannam referentem."'' (This is the ''sweet stuff'' of whey. Gently distill whey via a heat bath until the buttery scum settles to the bottom of the vessel, to which salt (precipitate ) some whitish substance attaches. This curious (once ) separated, is truly the essential salt of whey; or, on account of which alkaline salt, is called "alkaline salt of whey", and all () force is in this expelled. Dissolve it in () own water and coagulate. Repeat the operation, until the cream's whey has only the taste of the restored sweet stuff.) In 1688, the German physician Michael Ettmüller (1644–1683) reprinted Bartoletti's preparation. See: Ettmüller, Michael, ''Opera Omnia'' … (Frankfurt am Main ("Francofurtum ad Moenum"), (): Johann David Zunner, 1688), book 2, (page 163. ) From page 163: ''"Undd ''Bertholetus'' praeparat ex sero lactis remedium, quod vocat ''mannam'' S. (symbol for salt, salem ) ''seri lactis'' vid. in ''Encyclopaed''. p. 400. Praeparatio est haec: … "'' (Whence Bartoletti prepared a medicine from milk whey, which he called ''manna'' or ''salt of milk whey'', see in () ''Encyclopedia'' ( this is a mistake; the preparation appeared in Bartoletti's ''Methodus in dyspnoeam'' … ), p. 400. This is the preparation: … )〕 In 1700, the Venetian pharmacist Lodovico Testi (1640–1707) published a booklet of testimonials to the power of milk sugar (''saccharum lactis'') to relieve, among other ailments, the symptoms of arthritis.〔Lodovico Testi, (''De novo Saccharo Lactis'' ) (the new milk sugar ) (Venice, (Italy): Hertz, 1700).〕 In 1715, Testi's procedure for making milk sugar was published by Antonio Vallisneri.〔Ludovico Testi (1715) ("Saccharum lactis" ) (Milk sugar), ''Academiae Caesareo-Leopoldinae naturae curiosorum ephemerides'', … , 3 : 69-79. The procedure was also published in ''Giornale de' letterati d'Italia'' in 1715.〕 Lactose was identified as a sugar in 1780 by Carl Wilhelm Scheele.〔See: * Carl Wilhelm Scheele (1780) ("Om Mjölk och dess syra" ) (About milk and its acid), ''Kongliga Vetenskaps Academiens Nya Handlingar'' (New Proceedings of the Royal Academy of Science), 1 : 116-124. From page 116: ''"Det år bekant, at Ko-mjölk innehåller Smör, Ost, Mjölk-såcker, … "'' (It is known, that cow's milk contains butter, cheese, milk-sugar, … ) * Carl Wilhelm Scheele (1780) ("Om Mjölk-Såcker-Syra" ) (On milk-sugar acid), ''Kongliga Vetenskaps Academiens Nya Handlingar'' (New Proceedings of the Royal Academy of Science), 1 : 269-275. From pages 269–270: ''"Mjölk-Såcker år et sal essentiale, som uti Mjölken finnes uplöst, och som, för dess sötaktiga smak skull, fått namn af såcker."'' (Milk sugar is an essential salt, which is found dissolved in milk, and which, on account of its sweet taste, has the name of "sugar".)〕 In 1812, Heinrich Vogel (1778-1867) recognized that glucose was a product of hydrolyzing lactose.〔See: * Vogel (1812) ("Sur le sucre liquide d'amidon, et sur la transmutation des matières douces en sucre fermentescible" ) (On the liquid sugar of starch, and on the transformation of sweet materials into fermentable sugars), ''Annales de chemie et de physique'', series 1, 82 : 148-164; see especially pages 156-158. * H. A. Vogel (1812) ("Ueber die Verwandlung der Stärke und andrer Körper in Zucker" ) (On the conversion of starches and other substances into sugar), ''Annalen der Physik'', new series, 42 : 123-134; see especially pages 129-131.〕 In 1856, Louis Pasteur crystallized the other component of lactose, galactose.〔Pasteur (1856) ("Note sur le sucre de lait" ) (Note on milk sugar), ''Comptes rendus'', 42 : 347-351.〕 By 1894, Emil Fischer had established the configurations of the component sugars.〔Fischer determined the configuration of glucose in: * Emil Fischer (1891) ("Ueber die Configuration des Traubenzuckers und seiner Isomeren" ) (On the configuration of grape sugar and its isomers), ''Berichte der Deutschen Chemischen Gesellschaft'', 24 : 1836-1845. * Emil Fischer (1891) "Ueber die Configuration des Traubenzuckers und seiner Isomeren. II" (On the configuration of grape sugar and its isomers), ''Berichte der Deutschen Chemischen Gesellschaft'', 24 : 2683-2687. Fischer established the configuration of galactose in: * Emil Fischer and Robert S. Morrell (1894) ("Ueber die Configuration der Rhamnose und Galactose" ) (On the configuration of rhamnose and galactose), ''Berichte der Deutschen chemischen Gesellschaft zu Berlin'', 27 : 382-394. The configuration of galactose appears on page 385.〕 Lactose was named by the French chemist Jean Baptiste André Dumas (1800-1884) in 1843.〔Dumas, ''Traité de Chimie, Appliquée aux Arts'', volume 6 (Paris, France: Bechet Jeune, 1843), (p. 293. )〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Lactose」の詳細全文を読む スポンサード リンク
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