N-CR-C-N-CR-C-N-CR-C-N-CR-C … and so on.
These protein chains are densely packed.
This acid is small enough to creep in between the protein chains, it will intermingle and
get locked between the R-groups in the protein chains.
The acid will act as a soap molecule, make fractures and fringe, puncture / implode the viruses.
Beside acting as an amphipathic soap molecule in the fat / protein-intersection, the butyric acid and its related molecules could neutralize the viruses.
Maybe around 10% are under 12 carbon atoms` length.
When butter is boiled in base (HO-) the fatty acids get released (saponification).
When I boiled butter in sodium bicarbonate (NaHCO3 – baking soda – natron) and water, I got a cocktail of water-soluble, short-chain, free fatty acids. The cocktail showed very promising features in dissolving stacked proteins.
When drinking this in sufficient amounts, some of the free fatty acids will avoid getting built into chylomicrons in the enterocytes. Thus they will be interspersed in blood and lymph, and possibly they will help dissolve the viruses.
One spoon of butter, two spoons of baking soda and three spoons of water boiled to the top in a small pot will do the trick.
Reinhold Zieglers veg 14 B