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Capric, kap′rik, adj. in Capric acid, a fatty acid obtained from butter, &c., having a slightly goat-like smell.—ns.

Cap′rin, Cap′rine, a compound of capric acid and glycerine found in butter.

In the pure condition the fats are mostly odorless and tasteless; when they possess an odor, it arises mostly from the presence of small quantities of volatile fatty acids, as butyric acid, capric acid, &c.; which becomes free through the decomposition of their oxide of glycyl combinations.