Difference between revisions of "Butyric Acid"
DavidB4-bot (talk | contribs) (→top: Spelling/Grammar Check, typos fixed: parmesan → Parmesan) |
|||
| (One intermediate revision by one other user not shown) | |||
| Line 1: | Line 1: | ||
| − | '''Butyric acid''' (CH<sub>3</sub>(CH<sub>2</sub>)<sub>2</sub>COOH) is a [[fatty acid]] commonly found in rotten [[butter]], | + | '''Butyric acid''' (CH<sub>3</sub>(CH<sub>2</sub>)<sub>2</sub>COOH) is a [[fatty acid]] commonly found in rotten [[butter]], Parmesan [[cheese]], and [[vomit]]. It has an unpleasant smell which can be detected by humans in concentrations of 10 parts per million (ppm). |
| − | + | ||
[[Category:Acids]] | [[Category:Acids]] | ||
Latest revision as of 16:49, July 12, 2016
Butyric acid (CH3(CH2)2COOH) is a fatty acid commonly found in rotten butter, Parmesan cheese, and vomit. It has an unpleasant smell which can be detected by humans in concentrations of 10 parts per million (ppm).