Study Set Content:
para-Aminobenzoic acid (PABA)
(from Latin butyrum, butter)
This acid has a foul, rancid odor, produced from the breakdown of soft triglycerides in butter
Butanoic acid (Butyric acid)
Butanoic acid (Butyric acid)
Responsible for the odor of Limburger cheese.
Hexanoic acid (Caproic acid)
Hexanoic acid (Caproic acid)
Found in many leafy green plants such as rhubarb and spinach; combines with calcium ions in the body to produce insoluble salts, which form kidney stones
Oxalic acid
Oxalic acid
A white, crystalline solid; used in the manufacture of some polyesters
Terephthalic acid
An alpha-hydroxy acid used in cosmetics and skin creams: alpha-hydroxy acids are thought to loosen the cells of the epidermis and accelerate the flaking off of dead skin however these compounds can increase the skin's sensitivity to UV light
Glycolic acid
Responsible for the sharp taste of apples (genus Malus)
Malic acid
Malic acid
Terephthalic acid
Glycolic acid
Produced from the fermentation of sugars under anaerobic conditions; found in sweat, sour milk, fermented pickles, sauerkraut, and yogurt; produced in muscles from glucose under anaerobic conditions (the buildup of lactic acid leads to a heavy, weak feeling, and muscle cramps); produced after death during the breakdown of sugars in the body by bacteria, inactivating the enzymes that allow the transport of calcium ions, causing rigor mortis
2-hydroxypropanoic acid (Lactic acid)
2-hydroxypropanoic acid (Lactic acid)
An intermediate along the citric acid cycle
Succinic acid
A water-soluble, B-Complex vitamin obtained from fish, green vegetables, lean meat, poultry, whole-grain and enriched bread and cereal; produced in the body from tryptophan; essential for growth, healthy tissues, the production of energy from carbohydrates, and the production of fats
Niacin
Niacin
Succinic acid
Niacin
