FERMENTATION vs FERMENTING: NOUN
- 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
- 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.
- Unrest; agitation.
- A gentle boiling or ebullition.
- A decomposition produced in an organic substance by the physiological action of a living organism or by certain unorganized agents. See ferment.
- Figuratively, the state of being in high activity or commotion; agitation; excitement, as of the intellect or feelings, a society, etc.
- See the adjectives.
- Synonyms See ebullition.
- The process of undergoing an effervescent change, as by the action of yeast
- 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
- 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 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 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.
- A process in which an agent causes an organic substance to break down into simpler substances; especially, the anaerobic breakdown of sugar into alcohol
FERMENTATION vs FERMENTING: VERB
- N/A
- Present participle of ferment.
FERMENTATION vs FERMENTING: RELATED WORDS
- Panary, Shutdown, Enteric, Wine, Breweries, Digestion, Malolactic, Yeasts, Yeast, Zymosis, Zymolysis, Unrest, Agitation, Ferment, Fermenting
- Stoppered, Curdling, Stewing, Decanting, Bottling, Aerates, Macerating, Brew, Distilling, Steeping, Lactose, Yeasts, Zymolysis, Zymosis, Fermentation
FERMENTATION vs FERMENTING: DESCRIBE WORDS
- Fermenter, Off, Panary, Acetous, Shutdown, Enteric, Wine, Digestion, Malolactic, Yeasts, Yeast, Zymolysis, Unrest, Ferment, Fermenting
- Malting, Hydrogenating, Deglazing, Stoppered, Curdling, Stewing, Aerates, Macerating, Brew, Distilling, Steeping, Lactose, Yeasts, Zymolysis, Fermentation
FERMENTATION vs FERMENTING: 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.
- Only in a couple of fermenting at most.
- Fermenting vegetables is an art and a science.
- Ales are beers made with top fermenting yeast.
- ONPG Agar Medium for lactose fermenting bacteria differentiation.
- Should fermenting beer be kept in the dark?
- Lactose fermenting organisms produce yellow slants and butts.
- The fridge side will be for fermenting ales.
- Among them are bottom-fermenting flocculant and non-flocculant strains as well as a wide variety of top-fermenting yeast strains.
- Ale yeast is top fermenting compared to lager yeast, which is bottom fermenting.
- We also talk about fermenting; anerobic fermenting, probiotics.
FERMENTATION vs FERMENTING: 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?
- What are the characteristics of lactose fermenting bacteria?
- What are the advantages of xylose fermenting yeast?
- How do you pasteurize apple juice before fermenting?
- Which breweries use the Yorkshire Square fermenting system?
- What are the best fermenting and preserving accessories?
- Why is my sanitized solution bubbling when fermenting?
- Is cross-contamination common when fermenting food?
- When did people start fermenting alcoholic beverages?
- How do you identify lactose-fermenting and non-lactose fermenting bacteria on MAC agar?
- Is Pseudomonas aeruginosa fermenting or non fermenting?