organic acid

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Related to Organic acids: Inorganic Acids

or·gan·ic ac·id

an acid made up of molecules containing organic radicals; for example, acetic acid, citric acid, which contain the ionizable -COOH group.

or·gan·ic ac·id

(ōr-gan'ik as'id)
An acid composed of molecules containing organic radicals; e.g., acetic acid, citric acid, which contain the ionizable -COOH group.

organic acid

An acid containing the carboxyl radical, –COOH. Organic acids include acetic acid, formic acid, lactic acid, and all fatty acids.
See also: acid
References in periodicals archive ?
Similar results have been reported by Willscher and Bosecker [17] who concluded that erosion of siliceous particles was due to complexation of organic acids with metals.
The present study was designed to compare the effect of an antibiotic, an organic acid and a probiotic on performance traits, blood biochemical parameters, ileal histology and antioxidant status in broilers during finishing phase exposed to Clostridium perfringens challenge.
Fortunately, as those of you who routinely use organic acids testing know, urinary sulfate is part of that profile and is very often elevated in chronically ill patients.
Feed cost per quail was calculated by adding feed cost plus organic acids.
Organic acid production potential of the local isolates
The benefits of including dietary organic acids have been demonstrated in several studies on crustaceans (Silva et al.
Food and beverages, textile, pharmaceuticals, petrochemicals, and adhesives have been identified as the prime end users of organic acid across the world.
2011) found that under stress condition, plant root were found to release greater amount of organic acids into the rhizosphere.
According to Hussin et al 1N solution of organic acids is best for activation [6].
Oxalic acid is the most acidic organic acid in body fluids and is used commercially to remove rust from car radiators.
Dietary inclusion of protected organic acids blends had no effect on the blood serum parameters (WBC, RBC, lymphocyte count, glucose concentration) in the current study (Table 4).
The same is true of quality parameters--concentrations of amino acids, organic acids, phenolcarboxylic acids and aromatic aldehydes can serve as additional identification parameters for certain beverages.