pyruvic acid

py·ru·vic acid  (p-rvk, p-)

n.

A colorless organic liquid, CH₃COCOOH, formed as an intermediate in carbohydrate metabolism and fermentation and as an end product in glycolysis.

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[pyr(o)- + Latin va, grape (from its being produced by the dry distillation of racemic acid, originally derived from grapes) + -ic.]

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pyruvic acid [paɪˈruːvɪk]

n

(Chemistry / Elements & Compounds) a colourless pleasant-smelling liquid formed as an intermediate in the metabolism of proteins and carbohydrates, helping to release energy to the body; 2-oxopropanoic acid. Formula: CH₃COCOOH

[pyruvic from pyro- + Latin ūva grape]

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pyruvic acid  (p-rvk)

A colorless organic liquid formed by the breakdown of carbohydrates and sugars during cell metabolism. It is the final product of glycolysis and is converted into acetyl coenzyme A, which is required for the Krebs cycle. It is also used in the body to synthesize the amino acid alanine. Chemical formula: C₃H₄O₃.

Thesaurus

Noun

1.

pyruvic acid - a colorless acid formed as an important intermediate in metabolism or fermentation acid - any of various water-soluble compounds having a sour taste and capable of turning litmus red and reacting with a base to form a salt