valeric


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valeric

(vəˈlɛrɪk; -ˈlɪərɪk)
adj
(Plants) of, relating to, or derived from valerian
References in periodicals archive ?
Rumen fluid concentrations of total volatile acid, acetate, propionate, butyrate, valeric and isovaleric were analyzed using an Agilent series gas chromatograph with a special capillary column (Agilent Technologies Inc.
Most identified enhancers can be classified as: alcohols (ethanol, pentanol, benzyl alcohol, lauryl alcohol, propylene glycols and glycerol), fatty acids (oleic acid, linoleic acid, valeric acid and lauric acid), amines (diethanolamine and triethanolamine), esters (isopropyl palmitate, isopropyl myristate and ethyl acetate), amides (1-dodecylazacycloheptane-2-one [AzoneA(r)], urea, dimethylacetamide, dimethylformamide and pyrrolidone derivatives), hydrocarbons (alkanes and squalene), surfactants (sodium laureate, cetyltrimethylammonium bromide, BrijA(r), TweenA(r) and sodium cholate), terpenes (D-limonene, carvone and anise oil), sulfoxides (dimethyl sulfoxide) and phospholipids (lecithine).
In addition, they observed that this regeneration is more favorable with acetic acid when compared to using other carboxylic acids such as formic, butyric, or valeric acids.
The acid is different from the chelating agent and is selected from the group consisting of glycolic acid, citric acid, lactic acid, formic acid, acetic acid, propionic acid, butyric acid, valeric acid, caproic acid, gluconic acid, itaconic acid, trichloroacetic acid, benzoic acid, urea hydrochloride, and combinations thereof.
Volatile fatty acids (VFA) such as butyric, propionic, acetic and valeric acids are derived from carbohydrate fermentation processes directed by gastric bacteria.
From decomposed sewage or wastewater in these cesspits, inorganic acids including hydrogen sulfide or organic acids including acetic acid and valeric acid may be produced, and these acids accelerate corrosion of concrete.
Source Valproic acid (VPA) 99-66-1 1 2-Ethylhexanoic acid 149-57-5 2 Octanoic acid 124-07-2 3 Valeric acid 109-52-4 4 2-Methyl butyric acid 623-42-7 5 trans-2-Pentenoic acid 13991-37-2 No.
The acidity of coffee, which can have either beneficial or undesirable effects on cup quality, results from the presence of non-volatile acids, such as oxalic, malic, citric, tartaric, and pyruvic acid, and volatile acids, such as acetic, propionic, valeric and butyric acids, which are produced by endogenous routes related to the metabolism of sugars or fermentation.
Valeric acid has been widely used in perfumes and cosmetics industries due to its pleasant odour.