Definitions
from The Century Dictionary.
- Of or pertaining to a goat; derived from a goat. Also
capronic .
from the GNU version of the Collaborative International Dictionary of English.
- adjective (Chem.) See under
capric .
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- adjective Of, pertaining to, or derived from
caproic acid
Etymologies
from Wiktionary, Creative Commons Attribution/Share-Alike License
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Examples
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The only difference is that caprylic acid's main molecular chain is two carbon atoms longer than the main chain of caproic acid.
The God Delusion Dawkins, Richard, 1941- 2006
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He noted that dogs can distinguish two very similar volatile fatty acids - caprylic acid and caproic acid - each diluted to one part in a million.
The God Delusion Dawkins, Richard, 1941- 2006
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Dogs can distinguish two very similar fatty acids, extremely diluted: caprylic acid and caproic acid.
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Dogs can distinguish two very similar fatty acids, extremely diluted: caprylic acid and caproic acid.
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Dogs can distinguish two very similar fatty acids, extremely diluted: caprylic acid and caproic acid.
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The sodium salts of cocoa-nut fatty acids (capric, caproic and caprylic acids) are by far the most easily hydrolysed, those of oleic acid and the fatty acids from cotton-seed oil being dissociated more readily than those of stearic acid and tallow fatty acids.
The Handbook of Soap Manufacture H. A. Appleton
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Besides cineol, the oil contains d-pinene, and valeric, butyric, and caproic aldehydes.
The Handbook of Soap Manufacture H. A. Appleton
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The oil consists chiefly of geraniol, free, and combined with acetic and caproic acids, and dipentene.
The Handbook of Soap Manufacture H. A. Appleton
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This oily layer consists of the "fatty acids" or rather those insoluble in water, acids like acetic, propionic, butyric, caproic, caprylic and capric, which are all more or less readily soluble in water, remaining for the most part dissolved in the aqueous portion.
The Handbook of Soap Manufacture H. A. Appleton
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In this way: -- When butter containing a notable proportion of casein and sugar of milk is exposed to the air, the following changes take place: the casein passes into a state of fermentation, and acting upon the sugar of milk, converts it, firstly into the bad-flavored lactic acid, and secondly into the bad odorous butyric, capric, and caproic acids.
The Stock-Feeder's Manual the chemistry of food in relation to the breeding and feeding of live stock Charles Alexander Cameron 1875
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