Propionic acid (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Propionic acid" in English language version.

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archive.org (Global: 6th place; English: 6th place)

bnf.fr (Global: 124th place; English: 544th place)

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  • Dumas, Malaguti, and F. Leblanc (1847) "Sur l'identité des acides métacétonique et butyro-acétique" [On the identity of metacetonic acid and butyro-acetic acid], Comptes rendus, 25 : 781–784. Propionic acid is named on p. 783: "Ces caractères nous ont conduits à désigner cet acide sous le nom d'acide propionique, nom qui rappelle sa place dans la séries des acides gras: il en est le premier." (These characteristics led us to designate this acid by the name of propionic acid, a name that recalls its place in the series of fatty acids: it is the first of them.)

books.google.com (Global: 3rd place; English: 3rd place)

cdc.gov (Global: 218th place; English: 212th place)

  • NIOSH Pocket Guide to Chemical Hazards. "#0529". National Institute for Occupational Safety and Health (NIOSH).

chemister.ru (Global: 8,036th place; English: 5,881st place)

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  • Johann Gottlieb (1844) "Ueber die Einwirkung von schmelzendem Kalihydrat auf Rohrzucker, Gummi, Stärkmehl und Mannit" (On the effect of molten potassium hydroxide on raw sugar, rubber, starch powder, and mannitol), Annalen der Chemie und Pharmacie, 52 : 121–130. After combining raw sugar with an excess of potassium hydroxide and distilling the result, Gottlieb obtained a product that he called "Metacetonsäure" (meta-acetone acid) on p. 122: "Das Destillat ist stark sauer und enthält Ameisensäure, Essigsäure und eine neue Säure, welche ich, aus unten anzuführenden Gründen, Metacetonsäure nenne." (The distillate is strongly acidic and contains formic acid, acetic acid, and a new acid, which for reasons to be presented below I call "meta-acetone acid".)

jarlsberg.com (Global: low place; English: low place)

  • www.jarlsberg.com quote: " In the production of Jarlsberg®, propionic acid bacteria (the Secret Recipe!) is used to give the cheese its characteristic taste and holes."

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nist.gov (Global: 355th place; English: 454th place)

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  • Propanoic acid in Linstrom, Peter J.; Mallard, William G. (eds.); NIST Chemistry WebBook, NIST Standard Reference Database Number 69, National Institute of Standards and Technology, Gaithersburg (MD) (retrieved 13 June 2014)

orgsyn.org (Global: 2,971st place; English: 2,826th place)

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