butyric acid

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Related to butyric acid: lactic 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.
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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 It might be outdated or ideologically biased.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 ?
As listed in Supplementary Table 2, the acetic acid yield and accumulative [H.sub.2] yield was 900.7mg/L and 51.6mL, respectively, indicating that the butyrate-oxidizing HPA presented good capacity in butyric acid degradation and provided sufficient substances for methane production.
Butyric acid (pH 5.4) was used to mimic an inflammatory environment because inflammatory tissues typically exhibit low pH (approximately 5.5) [20] and butyric acid is a byproduct of anaerobic bacterial metabolism [21,22].
The effects of both encapsulated butyric acid and microemulsified carotenoid diets on the growth parameters for the fishes throughout the experimental periods are given in Table 2.
The growth of undesirable microorganisms like fungi and yeast decrease the aerobic stability of the silage that increases the protein degradation and thereby increase the butyric acid production.
The second method was based on the transesterification of triglycerides as pentyl esters of FAs, in which elongation of the alcohol chain produced heavier esters and increased the length of the ester of butyric acid to nine carbon atoms.
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.
Total phenol gradient (mg/g fresh weight) in the fruits of resistant (Sadabahar) and susceptible variety (Pusa jwala) of chilli in response to non-conventional chemicals followed by pathogen inoculation at different intervals Chemicals Concentration Pusa jwala Mean (mM) Intervals after pathogen inoculation 24h 48h Salicylic acid 0.2 3.64 4.45 4.05 1 4.06 4.75 4.41 5 5.37 6.48 5.93 Zinc sulphate 0.2 2.97 3.42 3.20 1 3.42 3.85 3.64 5 4.06 4.22 4.14 Magnesium sulphate 0.2 2.61 3.24 2.93 1 2.93 3.70 3.32 5 3.10 3.96 3.53 Indole acetic acid 0.2 3.18 4.03 3.61 1 3.21 4.12 3.67 5 3.33 5.00 4.17 Indole butyric acid 0.2 3.60 4.25 3.93 1 3.80 4.65 4.23 5 4.25 4.95 4.60 Carbendazim 0.2 4.20 5.11 4.66 1 4.65 5.23 4.94 5 4.95 5.30 5.13 Water spray - 2.75 3.25 3.00 Pathogen spray - 3.00 4.15 3.58 C.D.
Honey can also contain acetic acid (the main acid in vinegar) or butyric acid. Butyric acid is found in some cheeses and is also the acid that causes the distinctive smell of human vomit.
Butyric acid is widely used as an animal feed supplement due to its ability to reduce pathogenic bacterial colonisation.
Despite a rise in ruminal butyric acid, acetate and propionate were not affected (P [greater than or equal to] 0.20), possibly reducing the likelihood of hydrogen capture and subsequent methane mitigation.
Camel milk contains high levels of GABA (Gamma-Amino Butyric Acid), which is essential for helping the brain to function properly.