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ButyricButyric Bu*tyr"ic, a. (Chem.)
Pertaining to, or derived from, butter.
Butyric acid, C3H7.CO2H, an acid found in butter; an
oily, limpid fluid, having the smell of rancid butter, and
an acrid taste, with a sweetish aftertaste, like that of
ether. There are two metameric butyric acids, called in
distinction the normal- and iso-butyric acid. The normal
butyric acid is the one common in rancid butter. Butyric acidButyric Bu*tyr"ic, a. (Chem.)
Pertaining to, or derived from, butter.
Butyric acid, C3H7.CO2H, an acid found in butter; an
oily, limpid fluid, having the smell of rancid butter, and
an acrid taste, with a sweetish aftertaste, like that of
ether. There are two metameric butyric acids, called in
distinction the normal- and iso-butyric acid. The normal
butyric acid is the one common in rancid butter. butyric fermentFerment Fer"ment, n. [L. fermentum ferment (in senses 1 & 2),
perh. for fervimentum, fr. fervere to be boiling hot, boil,
ferment: cf. F. ferment. Cf. 1st Barm, Fervent.]
1. That which causes fermentation, as yeast, barm, or
fermenting beer.
Note: Ferments are of two kinds: (a) Formed or organized
ferments. (b) Unorganized or structureless ferments.
The latter are also called soluble or chemical
ferments, and enzymes. Ferments of the first class
are as a rule simple microscopic vegetable organisms,
and the fermentations which they engender are due to
their growth and development; as, the acetic ferment,
the butyric ferment, etc. See Fermentation.
Ferments of the second class, on the other hand, are
chemical substances, as a rule soluble in glycerin and
precipitated by alcohol. In action they are catalytic
and, mainly, hydrolytic. Good examples are pepsin of
the dastric juice, ptyalin of the salvia, and disease
of malt. Butyric fermentation 2. A state of agitation or excitement, as of the intellect or
the feelings.
It puts the soul to fermentation and activity.
--Jer. Taylor.
A univesal fermentation of human thought and faith.
--C. Kingsley.
Acetous, or Acetic, fermentation, a form of oxidation in
which alcohol is converted into vinegar or acetic acid by
the agency of a specific fungus or ferment (Mycoderma
aceti). The process involves two distinct reactions, in
which the oxygen of the air is essential. An intermediate
product, aldehyde, is formed in the first process. 1.
C2H6O + O = H2O + C2H4O
Note: Alcohol. Water. Aldehyde. 2. C2H4O + O = C2H4O2
Note: Aldehyde. Acetic acid.
Alcoholic fermentation, the fermentation which saccharine
bodies undergo when brought in contact with the yeast
plant or Torula. The sugar is converted, either directly
or indirectly, into alcohol and carbonic acid, the rate of
action being dependent on the rapidity with which the
Torul[ae] develop.
Ammoniacal fermentation, the conversion of the urea of the
urine into ammonium carbonate, through the growth of the
special urea ferment. CON2H4 + 2H2O = (NH4)2CO3
Note: Urea. Water. Ammonium carbonate.
Note: Whenever urine is exposed to the air in open vessels
for several days it undergoes this alkaline
fermentation.
Butyric fermentation, the decomposition of various forms of
organic matter, through the agency of a peculiar
worm-shaped vibrio, with formation of more or less butyric
acid. It is one of the many forms of fermentation that
collectively constitute putrefaction. See Lactic
fermentation.
Fermentation by an unorganized ferment or enzyme.
Fermentations of this class are purely chemical reactions,
in which the ferment acts as a simple catalytic agent. Of
this nature are the decomposition or inversion of cane
sugar into levulose and dextrose by boiling with dilute
acids, the conversion of starch into dextrin and sugar by
similar treatment, the conversion of starch into like
products by the action of diastase of malt or ptyalin of
saliva, the conversion of albuminous food into peptones
and other like products by the action of
pepsin-hydrochloric acid of the gastric juice or by the
ferment of the pancreatic juice.
Fermentation theory of disease (Biol. & Med.), the theory
that most if not all, infectious or zymotic disease are
caused by the introduction into the organism of the living
germs of ferments, or ferments already developed
(organized ferments), by which processes of fermentation
are set up injurious to health. See Germ theory.
Glycerin fermentation, the fermentation which occurs on
mixing a dilute solution of glycerin with a peculiar
species of schizomycetes and some carbonate of lime, and
other matter favorable to the growth of the plant, the
glycerin being changed into butyric acid, caproic acid,
butyl, and ethyl alcohol. With another form of bacterium
(Bacillus subtilis) ethyl alcohol and butyric acid are
mainly formed.
Lactic fermentation, the transformation of milk sugar or
other saccharine body into lactic acid, as in the souring
of milk, through the agency of a special bacterium
(Bacterium lactis of Lister). In this change the milk
sugar, before assuming the form of lactic acid, presumably
passes through the stage of glucose. C12H22O11.H2O =
4C3H6O3
Note: Hydrated milk sugar. Lactic acid.
Note: In the lactic fermentation of dextrose or glucose, the
lactic acid which is formed is very prone to undergo
butyric fermentation after the manner indicated in the
following equation: 2C3H6O3 (lactic acid) = C4H8O2
(butyric acid) + 2CO2 (carbonic acid) + 2H2 (hydrogen
gas).
Putrefactive fermentation. See Putrefaction. Butyrin
Butyrin Bu"ty*rin, n. (Physiol. Chem.)
A butyrate of glycerin; a fat contained in small quantity in
milk, which helps to give to butter its peculiar flavor.
OxybutyricOxybutyric Ox`y*bu*tyr"ic, a. [Oxy
(b) + butyric.] (Chem.) Hydroxybutyric; designating any one
of a group of metameric acids (C3H6.OH.CO2H).
Meaning of Butyri from wikipedia
