AMYLIC ACID Meaning and
Definition
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Amylic acid, also known as pentanoic acid, is a naturally occurring organic compound with the chemical formula C5H10O2. It belongs to the class of fatty acids, which are derived from fats and oils. Amylic acid has a strong and pungent odor, resembling the scent of rancid butter or vinegar.
In terms of physical properties, amylic acid is a colorless or pale yellow liquid that is soluble in water to a limited extent. It is commonly found in trace amounts in various animal and plant tissues, as well as in certain food products such as cheese and butter. Additionally, amylic acid is produced as a byproduct during the fermentation of carbohydrates, specifically in the production of alcohol.
Due to its unpleasant smell, amylic acid is primarily used as a chemical intermediate in the production of esters and perfumes. These esters find applications in the manufacturing of flavors, fragrances, and solvents. Moreover, amylic acid is utilized in the synthesis of pharmaceuticals and in the rubber industry for the production of plasticizers.
Although amylic acid is generally considered safe, it should be handled with caution as it can cause irritation to the skin, eyes, and respiratory system upon direct contact or inhalation. Protective equipment and safety measures should be employed when working with or handling this compound.
Common Misspellings for AMYLIC ACID
- zmylic acid
- smylic acid
- wmylic acid
- qmylic acid
- anylic acid
- akylic acid
- ajylic acid
- amtlic acid
- amglic acid
- amhlic acid
- amulic acid
- am7lic acid
- am6lic acid
- amykic acid
- amypic acid
- amyoic acid
- amyluc acid
- amyljc acid
- amylkc acid
- amyloc acid
Etymology of AMYLIC ACID
The word "amyl" is derived from the Latin word "amylum", which means starch. Amylic acid is so named because it was originally obtained by the oxidation of starch or potato starch. Therefore, the term "amyl" refers to the source from which the acid was primarily extracted.
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