FERMENTATION vs FERMENT: NOUN
- The conversion of the urea of the urine into ammonium carbonate, through the growth of the special urea ferment.
- The decomposition of various forms of organic matter, through the agency of a peculiar worm-shaped vibrio, with formation of more or less butyric acid. It is one of the many forms of fermentation that collectively constitute putrefaction. See Lactic fermentation.
- Fermentations of this class are purely chemical reactions, in which the enzyme acts as a simple catalytic agent. Of this nature are the decomposition or inversion of cane sugar into levulose and dextrose by boiling with dilute acids, the conversion of starch into dextrin and sugar by similar treatment, the conversion of starch into like products by the action of diastase of malt or ptyalin of saliva, the conversion of albuminous food into peptones and other like products by the action of pepsin-hydrochloric acid of the gastric juice or by the ferment of the pancreatic juice.
- The theory that most if not all, infectious or zymotic disease are caused by the introduction into the organism of the living germs of ferments, or ferments already developed (organized ferments), by which processes of fermentation are set up injurious to health. See Germ theory.
- The fermentation which occurs on mixing a dilute solution of glycerin with a peculiar species of schizomycetes and some carbonate of lime, and other matter favorable to the growth of the plant, the glycerin being changed into butyric acid, caproic acid, butyl, and ethyl alcohol. With another form of bacterium (Bacillus subtilis) ethyl alcohol and butyric acid are mainly formed.
- The fermentation which saccharine bodies undergo when brought in contact with the yeast plant or Torula. The sugar is converted, either directly or indirectly, into alcohol and carbonic acid, the rate of action being dependent on the rapidity with which the Torulæ develop.
- The transformation of milk sugar or other saccharine body into lactic acid, as in the souring of milk, through the agency of a special bacterium (Bacterium lactis of Lister). In this change the milk sugar, before assuming the form of lactic acid, presumably passes through the stage of glucose.
- See Putrefaction.
- Any of many anaerobic biochemical reactions in which an enzyme (or several enzymes produced by a microorganism) catalyses the conversion of one substance into another; especially the conversion (using yeast) of sugars to alcohol or acetic acid with the evolution of carbon dioxide
- A form of oxidation in which alcohol is converted into vinegar or acetic acid by the agency of a specific fungus (Mycoderma aceti) or series of enzymes. The process involves two distinct reactions, in which the oxygen of the air is essential. An intermediate product, acetaldehyde, is formed in the first process.
- The process of undergoing an effervescent change, as by the action of yeast
- Synonyms See ebullition.
- See the adjectives.
- Figuratively, the state of being in high activity or commotion; agitation; excitement, as of the intellect or feelings, a society, etc.
- A decomposition produced in an organic substance by the physiological action of a living organism or by certain unorganized agents. See ferment.
- A gentle boiling or ebullition.
- Unrest; agitation.
- Any of a group of chemical reactions induced by microorganisms or enzymes that split complex organic compounds into relatively simple substances, especially the anaerobic conversion of sugar to carbon dioxide and alcohol by yeast.
- A state of agitation or turbulent change or development
- A process in which an agent causes an organic substance to break down into simpler substances; especially, the anaerobic breakdown of sugar into alcohol
- A state of agitation or excitement, as of the intellect or the feelings.
- A chemical phenomenon in which an organic molecule splits into simpler substances
- A substance capable of bringing about fermentation
- A chemical phenomenon in which an organic molecule splits into simpler substances
- Something, such as a yeast that causes fermentation.
- Volatile oils produced by the fermentation of plants, and not originally contained in them. These were the quintessences of the alchemists.
- A gentle internal motion of the constituent parts of a fluid; fermentation.
- Intestine motion; heat; tumult; agitation.
- That which causes fermentation, as yeast, barm, or fermenting beer.
- Figuratively, commotion; heat; tumult; agitation: as, to put the passions in a ferment.
- A catalyst.
- A gentle boiling, or the internal motion of the constituent parts of a fluid.
- An agent that precipitates or is capable of precipitating such a state; a catalyst.
- A state of agitation or of turbulent change or development.
- Fermentation.
- Something, such as a yeast, bacterium, mold, or enzyme, that causes fermentation.
- A process in which an agent causes an organic substance to break down into simpler substances; especially, the anaerobic breakdown of sugar into alcohol
- A state of agitation or turbulent change or development
- That which is capable of causing fermentation.
FERMENTATION vs FERMENT: VERB
- N/A
- Go sour or spoil
- Be in an agitated or excited state
- Work up into agitation or excitement
- Cause to undergo fermentation
- To react, using fermentation; especially to produce alcohol by aging or by allowing yeast to act on sugars; to brew.
- To stir up, agitate, cause unrest.
FERMENTATION vs FERMENT: INTRANSITIVE VERB
- N/A
- To undergo fermentation.
- To be in an excited or agitated state; seethe.
- To cause to undergo fermentation.
- To produce by or as if by fermentation.
- To make turbulent; excite or agitate.
- To be agitated or excited by violent emotions.
- To undergo fermentation; to be in motion, or to be excited into sensible internal motion, as the constituent particles of an animal or vegetable fluid; to work; to effervesce.
FERMENTATION vs FERMENT: TRANSITIVE VERB
- N/A
- To cause ferment or fermentation in; to set in motion; to excite internal emotion in; to heat.
FERMENTATION vs FERMENT: OTHER WORD TYPES
- N/A
- To cause to boil gently; cause ebullition in.
- To cause fermentation in.
- Figuratively, to set in agitation; excite; arouse.
- Figuratively, to be in agitation; be excited, as by violent emotions or passions, or great problems.
FERMENTATION vs FERMENT: RELATED WORDS
- Panary, Shutdown, Enteric, Wine, Breweries, Digestion, Malolactic, Yeasts, Yeast, Zymosis, Zymolysis, Unrest, Agitation, Ferment, Fermenting
- Lactose, Disquiet, Turbulence, Turmoil, Strife, Seedbed, Upheaval, Brew, Zymosis, Zymolysis, Turn, Agitation, Sour, Unrest, Fermentation
FERMENTATION vs FERMENT: DESCRIBE WORDS
- Fermenter, Off, Panary, Acetous, Shutdown, Enteric, Wine, Digestion, Malolactic, Yeasts, Yeast, Zymolysis, Unrest, Ferment, Fermenting
- Resultant, Dextrose, Excitement, Lactose, Disquiet, Turbulence, Turmoil, Strife, Seedbed, Brew, Zymolysis, Turn, Sour, Unrest, Fermentation
FERMENTATION vs FERMENT: SENTENCE EXAMPLES
- Lactic acid fermentation which allowed the fermentation and preservation of other forms of food.
- Winemakers manage the fermentation by controlling several different fermentation parameters such as temperature, skin contact time, pressing technique, etc.
- Natural fermentation, dried cultured yeasts added only towards the end of fermentation to ensure dryness.
- Cramps during exercise are caused by: alcohol fermentation glycolysis inhibition lactic acid fermentation chemiosmosis.
- Traditionally, industrial bioethanol fermentation involves two major steps: starch hydrolysis and fermentation.
- Fermentation Fermentation efficiency varies between wineries depending on vintage and winery processes.
- Duration of the fermentation process was shorter by applying higher fermentation temperature.
- Copper Sulfate, Dried Yeast, Dried Enterococcus faecium fermentation product, Dried Lactobacillus acidophilus fermentation product, Copper Amino Acid Chelate, Dried Aspergillus niger fermentation extr
- There are also other ways, such as anaerobic respiration and There are two types of fermentation: alcoholic fermentation and lactic acid fermentation.
- There are two types of fermentation: lactic acid fermentation and alcoholic fermentation.
- The ferment was a spill of considerable magnitude.
- Amid this creative ferment, his job was simple.
- Davis Mass Communication Theory: Foundations, Ferment, and Future.
- Unhealthy cells ferment glucose anaerobically, producing lactic acid.
- How do you ferment sauerkraut in a crock?
- Radish Root Ferment Filtrate, Tocopherol, Pantolactone, Sodium Benzoate.
- Academy, which years of intellectual activity and ferment.
- The overall taste is also influenced by the technique used to ferment the juice or how long it is allowed to ferment.
- Steinberg yeast will ferment well at low temperatures, and it is often used to cold ferment Riesling wines.
- Ball jars to ferment and sometimes I think allowing light into the ferment ruins it.
FERMENTATION vs FERMENT: QUESTIONS
- What are the similarities between lactic acid fermentation and alcohol fermentation?
- What is the changeover from conventional fermentation to extractive fermentation?
- How does fermentation cycle diversity change during stacking and fermentation?
- What are the advantages of vacuum fermentation over air fermentation?
- Is fermentation in the large intestine similar to rumen fermentation?
- Is dry fermentation of cow dung better than wet fermentation?
- What is the art of fermentation by Sandor fermentation?
- What are the sources of fermentation in industrial fermentation?
- How is hydrogen produced in fermentation-based fermentation systems?
- Should you cover the fermentation jar during second fermentation?
- Why do Enterobacteria ferment sucrose instead of lysine?
- What happened to religious ferment during the 1830s?
- Why does yeast ferment glucose faster than sucrose?
- Which Mycobacterium does not ferment mannose and rhamnose?
- How to ferment Zymomonas mobilis and Pichia stipitis?
- Does Staphylococcus epidermidis ferment mannitol on MSA?
- What temperature can Saccharomyces cerevisiae ferment at?
- Which bacteria ferment dietary fiber into butyrate?
- Does Propionibacterium aeruginosa ferment carbohydrates?
- Does Staphylococcus saprophyticus ferment mannitol?