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The phrase "acid butter" is correct and usable in written English.
It can be used in contexts related to cooking, food preparation, or chemistry, particularly when discussing a type of butter that has a sour or acidic flavor profile.
Example: "The recipe calls for acid butter to enhance the flavor of the dish."
Alternatives: "sour butter" or "tart butter".
Exact(2)
Nitric acid butter 22. Sodium hypochlorite butter 23.
Solutions with 1 and 10% of DMSO were prepared in acetic acid butter pH 4.8.
Similar(58)
The second is the cultured sour milk commercial dairies began to make from low-fat milk and lactic acid – no butter involved – in the 1920s, marketed primarily for health and slenderness, and the acid needed when baking with bicarb.
" Butter, butter, butter; every meal butter.
On a Saturday evening not long ago, after a woman at a nearby table admitted that if not for the omega-3s she wouldn't be a fish eater, it was decided that the meal should be treated as an equation of net health gains: fish oil versus methylmercury, unsaturated fatty acids versus butter and lard.
A Swiss study [http://clinicaltrials.gov/ct2/show/NCT00933322] will examine the effect of 2% of energy from trans fatty acids in butter.
Too much salt needs to be counteracted with acid, cream or butter.
But it's silky on the lips — and thick and hydrating thanks to hyaluronic acid and mango butter.
In conclusion, feeding camelina can modify milk fatty acid profile and butter spreadability.
The challenges of biodiesel production from high free fatty acid (FFA) shea butter (SB) necessitated this study.
The fatty acid composition of butter was 81.1 g fat/100 g food [51.4 g SFA (butyric acid 3.2 g, caproic acid 2 g, caprylic acid 1.2 g, capric acid 2.5 g, lauric acid 2.6 g, myristic acid 7.4 g, palmitic acid 21,7 g, and stearic 9.9 g), 21 g MUFA (palmitoleic acid 0.96 g, oleic acid 19.9 g), 3 g PUFA (linoleic acid 2.7 g, linolenic acid 0.3 g), and 215 mg of cholesterol].
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com