Bensch's process, above described, for the production of butyric acid, affords a remarkable exemplification of the extraordinary transformations that organic bodies undergo in contact with ferment, or by catalytic action.
The whole is mixed with half its volume of water, and the upper stratum then removed; the heavy fluid is distilled, by which more butyric ether is obtained.
The butyric ether which is employed in Germany to flavor bad rum, is employed in England to flavor an acidulated drink called pine-apple ale.
The acid of the lactate of lime, thus produced, is by the further influence of the ferment changed into butyric acid.
The sample I analyzed was purer, and appeared to have been made with pure butyric ether.
One pound of this acid is dissolved in one pound of strong alcohol, and mixed with from a quarter to half an ounce of sulphuric acid; the mixture is heated for some minutes, whereby the butyric ether separates as a light stratum.
The product will be about 28 ounces of pure butyric acid.
A base resembling and isomeric with conine, and obtained as a colorless liquid from butyric aldehyde and ammonia.
Butyric acid has been recognized as one of the most prominent of these fetid {385} gases.
The gases consist of carbonic acid, sulphuretted hydrogen, hydrogen, nitrogen, and the hydrocarbons, the butyric and acetic fermentations furnishing the hydrogen and carbonic acid gas.
If the fats disagree, the butyric fermentation also takes place, and very irritating fat acids result.
Neither butyric acid nor lactic acid is as commonly used as alcohol or vinegar.
Both in lactic and butyric fermentation we must recognise that in the decomposition of milk-sugar there are almost always a number of minor products occurring.
When sugars are broken down by the Bacillus acidi lactici the lactic acid resulting may, under the influence of the butyric ferment, become converted into butyric acid, carbonic acid, and hydrogen.
Butyric acid is a common ingredient in old milk and butter, and its production by bacteria is historically one of the first bacterial fermentations understood.
When he passed a stream of air through a flask containing a liquid in butyric fermentation, he observed the process slacken and eventually cease.
Butyric ether is manufactured from rancid butter, old rotten cheese, or Limburger cheese.
The flavor of the fat is due to the presence of a small amount of butyrin, which is an ethereal salt of butyric acid.
Derivatives of butyric acid are present in butter and impart to it its characteristic flavor.
He proved this very clearly for the lactic acid and butyric acid fermentations.
Defn: A base resembling and isomeric with conine, and obtained as a colorless liquid from butyric aldehyde and ammonia.
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.
With another form of bacterium (Bacillus subtilis) ethyl alcohol and butyric acid are mainly formed.
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.
Palmitin Oleic acid Olein Butyric acid Butyrin [Sidenote: Distinction between tallow and lard] A fat from any source will usually contain several of these chemical compounds.
It is an oil, possessing a smell like that of butyric acid.
It must be pronounced bad if it becomes black or dark brown within that time (acrolein, formic, and butyric acids).
Butyric acid is a common ingredient in old milk and in butter, and its formation by bacteria was historically one of the first bacterial fermentations to be clearly understood.
Quite a number of species of bacteria can produce butyric acid, and they produce it from a variety of different sources.
Butyric acid is another acid for which we are chiefly dependent upon bacteria.
Veratrine, warmed with syrupy phosphoric acid, develops an odour of butyric acid.
Filicic acid, under the influence of saponifying agencies, breaks up into butyric acid and phloroglucin.
It depends on the fact that ether extracts free organic acids, such as butyric and lactic acids, but does not extract mineral acids.
As the part of the flora that does most damage consists of microbes which cause putrefaction of the contents of the intestine and harmful fermentations, particularly butyric fermentation, it is against these that our efforts must be directed.
It is a matter of common knowledge that putrefaction and butyric fermentation are arrested in the presence of sugar.
All these qualities make the Bulgarian bacillus much the most useful of the microbes which can be acclimatised in the digestive tube for the purpose of arresting putrefactions and pernicious fermentations, such as the butyric fermentation.
Butyric acid and the products of albuminous putrefaction are amongst the most pernicious of the microbial poisons produced in the large intestine.
The microbe which produces butyric acid is also interfered with by the acid it secretes.
If, for instance, rainy days come after sunny days, so that the uncovered fodder is wetted again, the resulting ensilage is poor and has an extremely unpleasant butyric odour, so that the animals turn from it.
When it is retained in the stomach, kephir goes on fermenting, and there are developed in the contents butyric and acetic acids which aggravate the digestive disturbances.
The number obtained, however, corresponded nearly with that of propionic acid; and I believe that this, or a mixture of acetic and butyric acids, were present in the liquid.
Gluten was also tried in two other digestive fluids, in which hydrochloric acid was replaced by propionic [page 119] and butyric acids, and it was completely dissolved by these fluids at the ordinary temperature of a room.
To the study of the life-history of the butyric and acetic organisms we owe the terms "anaerobic" and "aerobic.
Bacillus amylobacter usually accompanies the lactic acid organism, and decomposes lactic and other higher acids with formation of butyric acid.
Accompanying lactic fermentation there is nearly always a weak butyric and a weak alcoholic fermentation.
When it is retained in the stomach, kephir goes on fermenting, and there are developed in the contents butyric and acetic acids, which aggravate the digestive disturbances.
Small quantities of glycerine, acetic, succinic, and butyric acids are also formed, the casein and albumen being partly peptonised.
During the initial stage butyric acid fermentation takes place, but is prevented from becoming predominant by the action of the keffir yeast.
Another disease consists in the predominance of certain butyric acid bacteria which impart an unpleasant rancid taste to the keffir (Podowyssozki).
One of the organisms causing Butyric Acid Fermentation is a bacillus 3 to 10 mu in length, and about 1 mu in breadth.
Two species of butyric acid bacteria, Bacillus esterificans and Bacillus keffir (Kuntze).
Simultaneously a true lactic acid fermentation proceeds and eventually gives place to a subsequent secondary production of butyric acid.
In advanced butyric acid fermentation, the fluid is most offensive, and may have an alkaline reaction.
Butter is the best and most wholesome of our common fats because it is most easily digested, most readily absorbed, and least likely to give rise to this butyric acid fermentation.
The first distillate contains mostly acetic acid, besides a small quantity of butyric acid, the second the greater portion of the butyric acid besides a little acetic and capric acids, while the third consists chiefly of capric acid.
The St. John's bread used should be of the best quality, free from worms and mould, as otherwise the ether would not possess the pure, agreeable odor characteristic of butyric ether.
Besides the normal butyric acid, there is known another one called isobutyric' acid or dimethyl acetic acid.
Butyric ether is formed by mixing 2 parts of butyric acid with 2 parts of alcohol and 1 part of sulphuric acid.
Commercial butyric ether, large quantities of which are used for the preparation of the so-called pine-apple ether or essence, is seldom pure, it being generally obtained from simply rectified butyric acid.
A suitable material for the preparation of butyric ether is also the St. John's bread or carob, the pods of Silequa dulcis.
Pasteurized milk under the action of the butyric acid bacteria undergoes a gassy fermentation, developing a pronounced acidity and the disagreeable odor of butyric acid, which resembles that of rancid butter.
A fermentation that is much less frequently noted than the two previously discussed is known as the butyric fermentation, since butyric acid is the principal by-product.
The butyric acid bacteria are anaerobic, and thus can grow in butter and cheese away from the air.
The flask on the right shows the gassy curd formed by butyric acid bacteria in heated milk.
The butyric acid organisms are spore forming and may at times produce their characteristic fermentation in pasteurized milk.
Davaine in a communication made to the Academy of Sciences, 'published some time ago a remarkable memoir on butyric fermentation, which consists of little cylindrical rods, possessing all the characteristics of vibrios or of bacteria.
The ferment of butyric acid he proved to be an organism of a different kind.
The light shed by these experiments quickly extended its sphere; and Pasteur lost no time in discovering a new ferment, that of butyric acid.
The butyric ferment not only lives without air, but Pasteur showed that air is fatal to it.
The butyric ferment, by its motions and by its mode of generation, furnishes the irrefutable proof of its organisation and of its life.
The butyric fermentation appeared successively in each.
Pasteur proved that in the special fermentation which bears the name of putrefaction the primum movens of the putrefaction resides in microscopic vibrios of absolutely the same order as those which compose the butyric ferment.
Their weight sensibly increases, though it is always minute in comparison with the quantity of butyric acid produced; this is found to be the case in all other fermentations.
This lactic ferment, these butyric vibrios, whence do they come?
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "butyric" in a variety of sentences. We hope that you will now be able to make sentences using this word.
