from Wiktionary, Creative Commons Attribution/Share-Alike License
- adj. Of or pertaining to propionic acid or its derivatives; propanoic
from the GNU version of the Collaborative International Dictionary of English
- adj. Pertaining to, derived from, or designating, an organic acid which is produced in the distillation of wood, in the fermentation of various organic substances, as glycerin, calcium lactate, etc., and is obtained as a colorless liquid having a sharp, pungent odor. Propionic acid is so called because it is the first or lowest member of the fatty acid series whose salts have a fatty feel.
from The Century Dictionary and Cyclopedia
- Noting an acid (C3H6O2), the third substance in the monatomic fatty series.
Sorry, no etymologies found.
And glucogenic nutrients such as propionic acid and bypass starch are essential for milk yield and milk protein, said Frank Wright's John Allen.
Although, the protein utilized a number of fatty acids as substrate such as propionic acid, hexanoic acid, decanoic acid, lauric acid, palmitic acid, stearic acid and oleic acid (data not shown) as is the case with many other known Fatty Acyl-CoA Synthetases
There are two main types of preservatives: those containing an acid, such as propionic, acetic, and formic acids, and those containing mold inhibitors.
Organic acidopathies (propionic acidemia, methylmalonic acidemia, biotinidase deficiency, phenylketonuria (PKU) and other disorders)
Formation of phytogenic aerosols and sedimentation a carbohydrate; b volatile organic carbon (acetic, propionic, or butyric acid; aldehydes; alcohols; ketones; ethers; etc.); c these bacteria can use several S-containing reduced compounds (S, S2 -, SO32 -, etc.) as an energy source Controls on nitrous oxide fluxes
Lactic acid is then fermented to acetic acid, propionic acid and carbon dioxide so that Finlandia Swiss does not contain lactose or any other carbohydrates.
After coagulation the cheese is fermented with a souring agent containing lactobacilli, Streptococcus thermophilus and propionic acid bacteria.
The unusual bacteria responsible for ripening in the can are species of Haloanaerobium, which produce hydrogen and carbon dioxide gases, hydrogen sulfide, and butyric, propionic, and acetic acids: in effect a combination of rotten eggs, rancid Swiss cheese, and vinegar, overlaid onto the basic fish flavor!
Lactic acid bacteria sour it, and produce some volatile acids as well vine-gary acetic, cheesy propionic.
Lactic, acetic, propionic, succinic, and pyruvic acids have been identified in gari, with aldehydes and esters providing the aroma.
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