butyric acid

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Related to Butyric acids: butanoic acid

butyric acid

(byo͞otĭr`ĭk) or

butanoic acid

(byo͞otənō`ĭk), CH3CH2CH2CO2H, viscous, foul-smelling, liquid carboxylic acid; m.p. about −5°C;; b.p. 163.5°C;. It is miscible with water, ethanol, and ether. It is a low molecular weight fatty acidfatty acid,
any of the organic carboxylic acids present in fats and oils as esters of glycerol. Molecular weights of fatty acids vary over a wide range. The carbon skeleton of any fatty acid is unbranched. Some fatty acids are saturated, i.e.
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 that is present in butter as an ester of glycerol; the odor of rancid butter is due largely to the presence of free butyric acid. Butyric acid is used in the manufacture of plastics. Isobutyric acid, or 2-methylpropanoic acid, (CH3)2CHCO2H, is a geometric isomerisomer
, in chemistry, one of two or more compounds having the same molecular formula but different structures (arrangements of atoms in the molecule). Isomerism is the occurrence of such compounds. Isomerism was first recognized by J. J. Berzelius in 1827.
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 of the butyric acid described above; it has different physical properties but similar chemical properties.

Butyric Acid

 

a saturated monobasic carboxylic acid of the aliphatic series; a colorless liquid with a sharp, unpleasant odor, readily soluble in water and organic solvents.

Butyric acid has two known isomers: n-butyric acid, CH3CH2CH2COOH (boiling point, 163°C; density, 0.958 g/cm3 at 20°C); and isobutyric acid (CH3)2CHCOOH (boiling point, 155°C; density, 0.949 g/cm3 at 20°C). The first can be obtained by the oxidation of n-butanol or by the fermentation of waste products containing starch; the second, by the oxidation of isobutanol. Derivatives of n -butyric acid, or glycerides, are components of animal fats (for example, butter). Butyric acid esters, which have a fruity or floral odor, are of practical significance: certain types are used as aromatic principles in the perfume and food industries, and others as masticators in the preparation of varnishes.

butyric acid

[byü′tir·ik ′as·əd]
(organic chemistry)
CH3CH2CH2COOH A colorless, combustible liquid with boiling point 163.5°C (757 mmHg); soluble in water, alcohol, and ether; used in synthesis of flavors, in pharmaceuticals, and in emulsifying agents.
References in periodicals archive ?
butyricum in the IR silage; the DNA band was visible from the beginning of fermentation, accounting for the production of butyric acid from the initial stages of ensiling.
However, although a distinctive increase in the butyric acid content was observed after d 56, no bands indicative of Clostridium spp.
Such compounds include sphingomyelin, conjugated linoleic acid, vitamin A, [beta]-carotene, vitamin D, calcium and butyric acid (23)
Butyric acid (BuAc) is a short chain fatty acid derived from fermentation of non-digestible carbohydrates in the colon.
The concentrations of acetic acid, propionic acid and butyric acid were affected by additives, ensiling time and their interaction.
8 (a) Lactic acid Ileum 234 255 228 (a) 248 (ab) 258 (b) Caecum 49 51 45 53 52 Colon 139 150 108 (a) 171 (b) 155 (b) Acetic acid Ileum 129 140 100 (a) 179 (b) 125 (c) Caecum 433 470 419 (a) 478 (b) 456 (ab) Colon 292 308 287 (a) 319 (b) 295 (ab) Propionic acid Ileum 42 46 28 (a) 59 (b) 45 (c) Caecum 229 252 211 (a) 292 (b) 217 (a) Colon 145 160 144 (a) 188 (b) 126 (c) Butyric acid Ileum 22 21 15 (a) 27 (b) 23 (b) Caecum 51 50 56 (ab) 66 (a) 45 (b) Colon 35 41 38 (ab) 45 (a) 33 (b) Organic acids Ileum 427 462 369 (a) 513 (b) 451 (c) Caecum 728 833 731 (a) 889 (b) 721 (a) Colon 611 660 577 (a) 722 (b) 608 (a) SCFA Ileum 193 207 143 (a) 265 (b) 192 (c) Caecum 711 782 686 (a) 836 (b) 717 (a) Colon 472 510 468 (a) 551 (b) 453 (a) SEM p-value B D B x D pH Ileum 0.