Butyric Acid

(bu-tir'ik.) (Chem.) One of the fatty acids contained in butter; it is also formed in certain cases in which sugar undergoes fermentation in contact with curd, and hence termed butyric fermentation. This acid is a volatile, colorle , and very mobile liquid, of a pungent sour odor, resembling that of a mixture of acetic acid and rancid butter; its taste is first pungent and sour, then sweetish and ethereal. Form. HO.CH703. [s. 126]