a. Chem. [f. as prec. + -IC.] Of or pertaining to butter, esp. in reference to its chemical constitution and formation. Hence:
1. Butyric acid, the monatomic, monobasic, fatty acid of the BUTYL series, C4 H8 O2, of which there are two modifications, normal butyric and isobutyric acid; the former occurring in butter, cod-liver oil, and other substances, is a colorless viscous liquid, with a smell suggestive of both vinegar and rancid butter. Its salts are butyrates.
1826. [see BUTYR-].
1839–47. Todd, Cycl. Anat., III. 359/1. Chevreul … has named them the butyric, caproic, and capric acids.
1845. G. Day, trans. Simon’s Anim. Chem., I. 78. By … fermentation butyric acid may be obtained from sugar … the fermentation, at first viscous, subsequently lactic, gradually becomes butyric.
1871. Tyndall, Fragm. Sc. (ed. 6), II. xii. 275. Air … is according to Pasteur, absolutely deadly to the vibrios which provoke the butyric acid fermentation.
2. Butyric series: the series of compound bodies related to Butyric acid, or containing the radical BUTYRYL, C4 H7 O; as Butyric aldehyde, C4 H8 O; Butyric ether or Ethyl butyrate, C2 H5 . C4 H7 O2, a colorless oily liquid, having a pleasant fruity odor; Butyric anhydride or oxide (C2 H7 O)2O.
1854. Scoffern, in Orr’s Circ. Sc., Chem. 109. Butyric ether and butyric methyl ether.
1863. Watts, Dict. Chem. (1879), I. 695. To the presence of small quantities of butyric ether, the peculiar flavour of pine-apples, melons, and some other fruits is due. Ibid. Butyric anhydride is a colourless, very mobile, and highly refracting liquid.
Hence Butyrically adv.
1876. trans. Schützenberger’s Ferment., 209. A great number of compounds are susceptible of fermenting butyrically.
