butyric acid /bu·tyr·ic ac·id/ (bu-tēr´ik)
butyric acid (C4H7OOH)
1. any four-carbon carboxylic acid, either n- butyric acid or isobutyric acid.
2. n- butyric acid, occurring in butter, particularly rancid butter, and in much animal fat.
bu·tyr·ic acid (by -tîr  k)n. Either of two colorless isomeric acids occurring in animal milk fats and used in disinfectants, emulsifying agents, and pharmaceuticals. Also called butanoic acid. |
butyric acid (C4H7OOH)
[byo̅o̅tir′ik]
a clear, colorless liquid with an odor of rancid butter or vomit that is miscible with water, alcohol, glycerin, and ether. Butyric acid is obtained commercially from 1-butanol by oxidation and can be obtained from carbohydrates by butyric fermentation. It is used in the production of artificial flavors. Also called butanoic acid [byo̅o̅′tənō′ik] propylformic acid.
butyric acid
a saturated 4-carbon fatty acid found in butter.
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