butyrin

American  

[byoo-ter-in] / ˈbyu tər ɪn /

noun

Chemistry.

1. a colorless, liquid ester present in butter, formed from glycerin and butyric acid.

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butyrin British  

/ ˈbjuːtɪrɪn /

noun

1. a colourless liquid ester or oil found in butter. It is formed from butyric acid and glycerine

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Etymology

Origin of butyrin

First recorded in 1820–30; butyr(ic) + (glycer)in

Example Sentences

The flavor of the fat is due to the presence of a small amount of butyrin, which is an ethereal salt of butyric acid.

From An Elementary Study of Chemistry by McPherson, William

In addition to these three, there are also small amounts of other fats, as butyrin in butter, which give character or individuality to materials.

From Human Foods and Their Nutritive Value by Snyder, Harry

Oleomargarine differs from butter mainly in the fact that a smaller amount of butyrin is present.

From An Elementary Study of Chemistry by McPherson, William

In butter fat, olein and palmitin predominate, mixed with another fat characteristic of butter, butyrin.

From The Gutenberg Webster's Unabridged Dictionary Section F, G and H by Project Gutenberg

It occurs mixed with stearin and olein in the fat of animal tissues, with olein and butyrin in butter, with olein in olive oil, etc.

From The Gutenberg Webster's Unabridged Dictionary Section P and Q by Project Gutenberg