butyric acid

(redirected from Butyric acids)
Also found in: Dictionary, Thesaurus, Medical.
Related to Butyric acids: butanoic acid

butyric acid

butyric acid (byo͞otĭrˈĭk) or butanoic acid (byo͞otənōˈĭk), CH3CH2CH2CO2H, viscous, foul-smelling, liquid carboxylic acid; m.p. about −5℃; b.p. 163.5℃. It is miscible with water, ethanol, and ether. It is a low molecular weight fatty acid 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 isomer of the butyric acid described above; it has different physical properties but similar chemical properties.
The Columbia Electronic Encyclopedia™ Copyright © 2022, Columbia University Press. Licensed from Columbia University Press. All rights reserved.
The following article is from The Great Soviet Encyclopedia (1979). It might be outdated or ideologically biased.

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.

The Great Soviet Encyclopedia, 3rd Edition (1970-1979). © 2010 The Gale Group, Inc. All rights reserved.

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.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
References in periodicals archive ?
The propionic and butyric acid concentrations for Mo WCWS were 1.47% and 0.26%, respectively.
The components of ethanol and VFAs (acetic acid, propionic acid, and butyric acid from the liquid phase of the reaction system) were analyzed through gas chromatography (AAC GC-112, China).
Furthermore, a significantly lower butyric acid was also reported in lambs fed TMR (C) and from T3, which is inconsistent with Ma et al.
The propionic acid and butyric acid content of soybean monocrop and intercrops silage were in all cases higher than sole corn silage.
In this case, it is evident that the silages of grasses even without addition of Stylosanthes did not result in excessive breakdown of protein into ammonia, causing a lower activity of Clostridium bacteria and hence lower production of butyric acid.
Acetic acid was the major acid detected in the portal serum for all groups (7341050 [micro]mol/L), followed by propionic (54-75[micro]mol/L) and butyric acids (48-55[micro]mol/L) (Table 5).
Decrease of colonic dysplastic lesions induced by 1,2-dimetylhydrazine in butyric acid supplemented rats
casei)1-28, T3.Using powder form of butyric acid glycerides (BaBy [C.sub.4]) containing 0.2% days.
The results suggest that the colonic production of SCFA, particularly butyric acid, is one mechanism by which whole grains moderate glucose metabolism and subsequently play a protective role against the development of type 2 diabetes and cardiovascular disease.
Butyric acid production was seen from the beginning of fermentation, and on d 120, the amount of butyric acid was more than that of lactic acid.
Branch chain volatile fatty acids and ammonia are mainly products of protein fermentation while acetic, propionic and butyric acids are products of carbohydrate fermentation (Le et al., 2007).