# data[].attributes.body
Due to its powerful odor, it has also been used as a fishing bait additive.Many of the commercially available flavors used in carp (Cyprinus carpio) baits use butyric acid as their ester base; however, it is not clear whether fish are attracted by the butyric acid itself or the substances added to it. Butyric acid was, however, one of the few organic acids shown to be palatable for both tench and bitterling.

# data[].attributes.body
toxicity:The active ingredient is not toxic to humans or other mammals

Chemical stability: Good stability

# data[].attributes.body
Melting point: 17.78°F=-7.9C

Boiling point:  326.3°F=163.5C

Density:  960 kg/m³

Molar Mass: 88.10512 g

State of Matter: colorless liquid with unpleasant/obnoxious odor

Mass Percent: C 54.528 %; H 9.1521 %; O 36.318 %

# data[].attributes.headline
How is it made, obtained and synthesized (11)

# data[].attributes.subject
How is it made, obtained and synthesized (11)

# data[].attributes.body
It is industrially prepared by the fermentation of sugar or starch, brought about by the addition of putrefying cheese, with calcium carbonate added to neutralize the acids formed in the process. The butyric fermentation of starch is aided by the direct addition of Bacillus subtilis. Salts and esters of the acid are called butyrates or butanoates.

# data[].attributes.attachment_link.description
Here we say how to make butyric acid!! The most smelling liquid ever!!!

# data[].attributes.body
The vapour can be irritating to the eyes, nose and throat. If inhaled in high concentrations it can cause coughing and difficulty breathing.

The liquid can be irritating and cause mild to moderate burning sensation if spilled directly on the skin.

Butyric acid is not absorbed into the body to cause toxicity. Effects from butyric acid are a result of the irritant effects on skin, lung membranes or eyes.

# data[].attributes.body
Butyric acid supports the health and healing of cells in the small and large intestine. It’s also the favored source of fuel for the cells lining the interior of the large intestine or colon.The BTA content in ghee is one of the main components that provides all those wonderful ghee benefits. Consuming butyric acid in foods like ghee or in supplement form has been shown to aid digestion, calm inflammation and improve overall gastrointestinal health. People who suffer from irritable bowl syndrome and Crohn’s disease have been shown to benefit from butyric acid, and studies show promise when it comes to diabetes and insulin resistance too.

# data[].attributes.body
Butyric acid is used in the preparation of various butyrate esters. Low-molecular-weight esters of butyric acid, such as methyl butyrate, have mostly pleasant aromas or tastes. As a consequence, they are used as food and perfume additives.

# data[].attributes.attachment_link.description
Video shows what butyric acid means. Either of the two isomeric carboxylic acids, normal butyric acid and isobutyric acid, with the chemical formula C3H7COOH, occurring in animal milk fat.. Solely the straight chain isomer of the above, normal butyric acid or n-butyric acid, CH3(CH2)2COOH, a short chain fatty acid; its glyceride is one of the principle components of the flavour of butter..

# data[].attributes.body
Butyric acid is a covalent bonds because it is only made up of nonmetals(C:Carbon, H:Hydrogen, and O:Oxygen)

# data[].attributes.body
Igneous butanoic acid, BTA

# data[].attributes.body
Butyric acid was first observed in impure form in 1814 by the French chemist Michel Eugène Chevreul. By 1818, he had purified it sufficiently to characterize it. However, Chevreul did not publish his early research on butyric acid; instead, he deposited his findings in manuscript form with the secretary of the Academy of Sciences in Paris, France. Henri Braconnot, a French chemist, was also researching the composition of butter and was publishing his findings, and this led to disputes about priority. As early as 1815, Chevreul claimed that he had found the substance responsible for the smell of butter.[11]By 1817, he published some of his findings regarding the properties of butyric acid and named it.[12] However, it was not until 1823 that he presented the properties of butyric acid in detail.[13] The name of butyric acid comes from the Latin word for butter, butyrum (or buturum), the substance in which butyric acid was first found.

# data[].attributes.body
C4H8O2

# data[].attributes.body
Butyric acid is a carboxylic acid with the structural formula C4H8O2.

# data[].attributes.body
Butyric acid is found in milk, especially goat, sheep and buffalo milk, butter, parmesan cheese, and as a product of anaerobic fermentation (including in the colon and as body odor). It is also found in milk chocolate produced by the Hershey process, or added to imitate the flavor of Hershey's chocolate.[9] Butyric acid is present in, and is the main distinctive smell of, human vomit.