Definitions
from The Century Dictionary.
- Of or pertaining to a goat. Also
caprinic .
from the GNU version of the Collaborative International Dictionary of English.
- adjective (Chem.) Of or pertaining to capric acid or its derivatives.
- adjective are fatty acids occurring in small quantities in butter, cocoanut oil, etc., united with glycerin; they are colorless oils, or white crystalline solids, of an unpleasant odor like that of goats or sweat.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- adjective Of, pertaining to, or derived from
capric acid
Etymologies
from Wiktionary, Creative Commons Attribution/Share-Alike License
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Examples
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• To make a cheddar cheese flavor for string cheese, Ms. Wright used oleic acid, reminiscent of animal fat; capric acid, which smells like candle wax; indole, found in orange-flower scent; methional, a potato-like smell; and a hint of butyric acid, which "smells of vomit."
The Tastemaker in Her Flavor Factory Alexandra Alter 2011
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The oil is made mostly of silicone cyclopentasiloxane caprylic/capric triglyceride, it is made friendly and moisturizing with olive oil, macademia nut oil, kukui nut oil, grapeseed oil and wheat germ oil.
Archive 2006-07-01 Ayala Sender 2006
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A dog that had never met capric acid would perhaps have no more trouble imagining its smell than we would have trouble imagining a trumpet playing one note higher than we have heard a trumpet play before.
The God Delusion Dawkins, Richard, 1941- 2006
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Now, there's another fatty acid, capric acid, which is just like the other two, except that it has two more carbon atoms.
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A dog that had never met capric acid would, perhaps, have no more trouble imagining its smell than we would have trouble imagining a trumpet, say, playing one note higher than we've heard a trumpet play before.
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A dog that had never met capric acid would, perhaps, have no more trouble imagining its smell than we would have trouble imagining a trumpet, say, playing one note higher than we've heard a trumpet play before.
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Now, there's another fatty acid, capric acid, which is just like the other two, except that it has two more carbon atoms.
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A dog that had never met capric acid would, perhaps, have no more trouble imagining its smell than we would have trouble imagining a trumpet, say, playing one note higher than we've heard a trumpet play before.
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Now, there's another fatty acid, capric acid, which is just like the other two, except that it has two more carbon atoms.
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Its mild, pleasant aroma is due in large measure to short-chain fatty acids including butyric and capric acids, which help keep highly saturated milk fat fluid at body temperature, and which are small enough that they can evaporate into the air and reach our nose.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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