In addition to the fatty acids mentioned already there occur also, although in much smaller quantities, other fatty acids combined with glycerin, as natural glycerides, such as the glyceride of butyric acid in butterfat, of caproic, caprylic and capric acids in butter-fat and in coco-nut oil, lauric acid in coco-nut and palm-nut oils, and myristic acid in mace butter.
Methylnonylketone, CH 3 CO C 9 H 19, is the chief constituent of oil of rue, which also contains methylheptylketone, CH 3 CO C 7 H 15, a liquid of boiling-point 85-90° C. (7 mm.), which yields normal caprylic acid on oxidation with hypobromites.
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