Akademik

butter
1. A coherent mass of milk fat, obtained by churning or shaking cream until the separate fat globules run together, leaving a liquid residue, buttermilk. 2. A soft solid having more or less the consistency of b.. [L. butyrum, G. boutyros, prob. fr. bous, cow, + tyros, cheese]
- b. of antimony a concentrated acid solution of antimony trichloride.
- b. of bismuth SYN: bismuth trichloride.
- cacao b., cocoa b. SYN: theobroma oil. SEE ALSO: cacao.
- b. of tin stannic chloride pentahydrate, SnCl4 5H2O.
- b. of zinc SYN: zinc chloride.

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but·ter 'bət-ər n
1) a solid emulsion of fat globules, air, and water made by churning milk or cream and used as food
2) a buttery substance esp any of various fatty oils remaining nearly solid at ordinary temperatures

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but·ter (butґər) [L. butyrum, from Gr. boutyron] 1. the oily mass procured by churning cream. 2. something resembling butter in consistency.

Medical dictionary. 2011.