butyric ether is manufactured from rancid butter, old rotten cheese, or Limburger cheese.
Precisely the reverse of all this occurs with the vibrios of butyric acid.
The butyric acid bacteria are anaerobic, and thus can grow in butter and cheese away from the air.
The ferment of butyric acid he proved to be an organism of a different kind.
Concerning the chemical origin of butyric acid there is yet some doubt.
By passing hydrochloric acid gas into an alcoholic solution of butyric acid, and purifying the product from free acid.
This lactic ferment, these butyric vibrios, whence do they come?
The souring of milk, the formation of butyric acid, the making of vinegar from cider, are all examples of fermentative changes.
The fces of animals that live on vegetables contain neither excretin, butyric acid, nor cholesterin.
If the fats disagree, the butyric fermentation also takes place, and very irritating fat acids result.