Propionic Acid

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propionic acid

[¦prō·pē¦än·ik ′as·əd]
(organic chemistry)
CH3CH2COOH Water- and alcohol-soluble, clear, colorless liquid with pungent aroma; boils at 140.7°C; used to manufacture various propionates, in nickel-electroplating solutions, for perfume esters and artificial flavors, for pharmaceuticals, and as a cellulosics solvent. Also known as methylacetic acid; propanoic acid.

Propionic Acid

 

CH3CH2COOH, a monocarboxylic acid of the aliphatic series. It is a colorless liquid with a pungent odor and has a melting point of — 20.8°C, a boiling point of 140.8°C, and a density of 0.993 g/cm3 (20°C). It is soluble in water, alcohol, and ether.

Propionic acid is formed during the fermentation of carbohydrates by propionic acid bacteria and certain other bacteria. In industry it is obtained chiefly through the oxidation of paraffin hydrocarbons as a by-product in the preparation of acetic acid. Propionic acid and its salts (Na, K, and others) are used as fungicides. Propionic anhydride is used in the manufacture of cellulose esters, and geranyl propionate and various other esters are used in perfume bases.

References in periodicals archive ?
Currently, almost all propionic acid is produced by the chemical synthesis of raw materials derived from petroleum (Tufvesson, Ekman, Sardari, Engdahl, & Tufvesson, 2013).
freudenreichii PS-1 in the production of propionic acid by mixed culture with Lactobacillus helveticus.
It is revealed that the comparatively lower concentration of 80% of formic acid was required than that of acetic and propionic acid. As the quality of the delignified product, propionic acid would give better end product in higher yield as compared to the lower aliphatic acid that was observed.
Coral, Propionic acid production by Propionibacterium sp.
Lacroix, "Screening of a natural biodiversity of lactic and propionic acid bacteria for folate and vitamin B12 production in supplemented whey permeate," International Dairy Journal, vol.
pH, lactic acid, acetic acid, propionic acid, butyric acid and V-score showing interaction effects between mixture ratio and storage period.
pH was adjusted to 2.25 for lactic acid, acetic and propionic acid determination, and to 4.5 for butyric acid.
The addition of organic acids like citric, fumaric, formic and propionic acid to the diets of pigs is one of the most widely used alternative for antibiotics and has been reported to improve their performance (Kirchgessner et al., 1997; Partanen and Mroz, 1999).
No significant differences in the levels of SCFAs in caecal content were seen between any of the groups, even though the levels of propionic acid and minor acids (isobutyric, valeric, isovaleric, caproic and heptanoic acids) were close to significance (P = 0.069 and P = 0.057, resp.) (data not shown).