How To Use valeric acid In A Sentence
- As an example of such a substance one can put forward amino-valeric acid. Albrecht Kossel - Nobel Lecture
- Valine (from a compound called valeric acid, to which it is chemically related), The Human Brain
- If allowed to stand in a test tube, the odor of valeric aldehyde will first be noticed, then that of amyl valerate, and lastly that of valeric acid. Scientific American Supplement, No. 365, December 30, 1882
- Because propionic acid is chemically similar to acetic acid with similar physical characteristics including odour, body odours may be identified as having a VINEGAR-LIKE smell by certain persons. [citation needed] Isovaleric acid (3-methyl butanoic acid) is the other source of body odour as a result of actions of the bacteria Staphylococcus epidermidis, [1] which is also present in several strong cheese types. Serendip's Exchange -
- Fats break down, into butyric and isovaleric acids; this gives flavour and odour to butter and cheese, and to the fat produced by our sweat glands – hence the odour of cheesy feet. Notes and queries: How can I allay my fear of death? Why did my email sit in cyberspace for five years? What's the point of skirting boards?
- Using standardized extract (0.8 percent valeric acid), the dose is 50-100 mg, two to three times daily for relaxation. Hyla Cass, M.D.: Nutrients to Unplug and Recharge Your Body and Mind
- Two of these, diaminovaleric acid and the amidine group are the main carriers of the nitrogen and predominate in quantity over the remainder, carrying about Albrecht Kossel - Nobel Lecture
- Isovaleric acid (3-methyl butanoic acid) is another source of body odor as a result of actions of the bacteria Health News from Medical News Today
- If allowed to stand in a test tube, the odor of valeric aldehyde will first be noticed, then that of amyl valerate, and lastly that of valeric acid. Scientific American Supplement, No. 365, December 30, 1882
- Marquardt, [8] like Betelli, extracts the fusel oil from alcohol by means of chloroform, and by oxidation converts it into valeric acid. Scientific American Supplement, No. 365, December 30, 1882