butyro-, butyr- (Greek > Latin: butter; from bou[s] , "ox, cow" plus tyro[s], "cheese").butter:
A soft, pale yellow, fatty food made by churning cream and used for cooking for spreading on food. For Old English butere, via prehistoric Germanic from Latin butyrum, from Greek bouturon, of uncertain origin; perhaps originally "cow's milk curds" formed from bous, "ox".
butyric:
Relating to or containing butter.
butyraceous:
Buttery in consistency; containing, having properties of, or resembling butter.
butyrate:
A salt or ester of butyric acid.
butyric:
Relating to or containing butter; or derived from butter.
butyric acid:
1. An acid of unpleasant odor occurring in butter, cod liver oil, sweat, and many other substances. 2, A fatty acid derived from butter but rare in most fats. It is a viscid liquid with a rancid odor; and is used in disinfectants, emulsifying agents, and pharmaceuticals.
butyrin:
1. A colorless liquid or oil found in butter and formed from butanoic acid and glycerol.
2. Butter fat contributing to the characteristic flavor of butter. butyroid:
1. Like butter; resembling butter.
2. Having the appearance, consistency, or color of butter. butyromel:
A preparation used as an alternative to cod liver oil as a source of vitamins A and D. It consists of two parts fresh, unsalted butter and one part honey.
butyrometer, butyroscope:
An instrument for determining the amount of butterfat in milk.
butyrophil, butyrophilic, butyrophilia:
A fondness for butter.
butyrous:
In medicine, denoting a tissue or bacterial growth of butterlike consistency.
lactobutyrometer:
An instrument for estimating the amount of butter in a given quantity of milk.
meiobutyric:
As a diet, low in butter.
pleobutyric:
Rich in butter as a diet.
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