butyric acid

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Related to Butyric acids: butanoic acid

butyric acid

n.
A colorless organic acid, C4H8O2, occurring in animal milk fats and used in disinfectants, emulsifying agents, and pharmaceuticals. Also called butanoic acid.

butyric acid

(bjuːˈtɪrɪk)
n
(Elements & Compounds) a carboxylic acid existing in two isomeric forms, one of which produces the smell in rancid butter. Its esters are used in flavouring. Formula: C3(CH2)2COOH
[C19 butyric, from Latin būtyrum butter]

butyr′ic ac′id


n.
either of two isomeric acids having the formula C4H8O2, esp. a rancid liquid occurring in spoiled butter.
[1820–30]

bu·tyr·ic acid

(byo͞o-tîr′ĭk)
A colorless fatty acid found in butter and certain plant oils. It has an unpleasant odor and is used in disinfectants and drugs.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.butyric acid - an unpleasant smelling fatty acid found especially in butter
saturated fatty acid - a fatty acid whose carbon chain cannot absorb any more hydrogen atoms; found chiefly in animal fats
hydroxybutyric acid, oxybutyric acid - hydroxy derivative of butyric acid
Translations
Buttersäure
butaanihappovoihappo
acide butyrique
kwas masłowy
smörsyra
References in periodicals archive ?
This conclusion completely agrees with our findings in which lambs fed TMR (C) and TMR with 300 g alfalfa every 3 days showed a significantly higher propionic and valeric with lower butyric acids compared with T1 and T2 lambs.
Peaks were identified by comparison with authentic standards of lactic, acetic, propionic, butyric acids (Sigma, St.
The concentrations of acetic and butyric acids were highest in the gastric juice (2.
Recent research has found that certain teas are high in GABA--gamma amino butyric acids.
Their topics include novel and traditional oil crops and their biorefinery, pretreating lignocellulosic biomass, advanced bio-hydrogen production and its integration with fuel cell technology, anaerobic fermentations for producing acetic and butyric acids, and refining food processing by-products for value-added functional ingredients.
The main fermentation products that inhibit yeasts and moulds are acetic, propionic, and butyric acids in the silage; hence, the increased acetic and butyric acids in the IR and GG silages and the increased acetic acid in the WM silage could function as inhibitory substances.
In mammalians, the microbial anaerobic flora of the large bowel and rumen produce short chain fatty acids (SCFAs), which are the acetic, propionic and butyric acids considered as the main non-gaseous fermentation end products (18).
From among different organic acids, short chain organic ones such as butyric acids are of high importance in the order to their antibiotic and positive effects on digestive system.
Some cereal foods rich in indigestible carbohydrates lower the blood glucose response, a mechanism that has been attributed to colonic fermentation resulting in metabolites, particularly the short chain fatty acids (SCFA) acetic, proprionic and butyric acids.
The two acids identified from the culture tubes after 72 h of incubation were acetic and butyric acids (Table 3).
Propionic and butyric acids are more revolting, being the fragrance of rancid butter.