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Maltine :: Maltine (n.) The fermentative principle of malt; malt diastase; also, a name given to various medicinal preparations made from or containing malt..

Mother :: Mother (n.) A film or membrane which is developed on the surface of fermented alcoholic liquids, such as vinegar, wine, etc., and acts as a means of conveying the oxygen of the air to the alcohol and other combustible principles of the liquid, thus leading to their oxidation..

Ale :: Ale (n.) An intoxicating liquor made from an infusion of malt by fermentation and the addition of a bitter, usually hops..

Pancreatic :: Pancreatic (a.) Of or pertaining to the pancreas; as, the pancreatic secretion, digestion, ferments..

Saccharomyces :: Saccharomyces (n.) A genus of budding fungi, the various species of which have the power, to a greater or less extent, or splitting up sugar into alcohol and carbonic acid. They are the active agents in producing fermentation of wine, beer, etc. Saccharomyces cerevisiae is the yeast of sedimentary beer. Also called Torula..

Dextrose :: Dextrose (n.) A sirupy, or white crystalline, variety of sugar, C6H12O6 (so called from turning the plane of polarization to the right), occurring in many ripe fruits. Dextrose and levulose are obtained by the inversion of cane sugar or sucrose, and hence called invert sugar. Dextrose is chiefly obtained by the action of heat and acids on starch, and hence called also starch sugar. It is also formed from starchy food by the action of the amylolytic ferments of saliva and pancreatic juice..

Diastasic :: Diastasic (a.) Pertaining to, or consisting of, diastase; as, diastasic ferment..

Zymogen :: Zymogen (n.) A mother substance, or antecedent, of an enzyme or chemical ferment; -- applied to such substances as, not being themselves actual ferments, may by internal changes give rise to a ferment..

Zymophyte :: Zymophyte (n.) A bacteroid ferment.

Fermentation :: Fermentation (n.) The process of undergoing an effervescent change, as by the action of yeast; in a wider sense (Physiol. Chem.), the transformation of an organic substance into new compounds by the action of a ferment, either formed or unorganized. It differs in kind according to the nature of the ferment which causes it..

Lebban :: Lebban (n.) Coagulated sour milk diluted with water; -- a common beverage among the Arabs. Also, a fermented liquor made of the same..

Mead :: Mead (n.) A fermented drink made of water and honey with malt, yeast, etc.; metheglin; hydromel..

Glycogen :: Glycogen (n.) A white, amorphous, tasteless substance resembling starch, soluble in water to an opalescent fluid. It is found abundantly in the liver of most animals, and in small quantity in other organs and tissues, particularly in the embryo. It is quickly changed into sugar when boiled with dilute sulphuric or hydrochloric acid, and also by the action of amylolytic ferments..

Hyaline :: Hyaline (n.) The main constituent of the walls of hydatid cysts; a nitrogenous body, which, by decomposition, yields a dextrogyrate sugar, susceptible of alcoholic fermentation..

Ebullition :: Ebullition (n.) Effervescence occasioned by fermentation or by any other process which causes the liberation of a gas or an aeriform fluid, as in the mixture of an acid with a carbonated alkali..

Acetic :: Acetic (a.) Of a pertaining to vinegar; producing vinegar; producing vinegar; as, acetic fermentation..

Kirschwasser :: Kirschwasser (n.) An alcoholic liquor, obtained by distilling the fermented juice of the small black cherry..

Acetous :: Acetous (a.) Causing, or connected with, acetification; as, acetous fermentation..

Tryptone :: Tryptone (n.) The peptone formed by pancreatic digestion; -- so called because it is formed through the agency of the ferment trypsin.

Bacterium :: Bacterium (n.) A microscopic vegetable organism, belonging to the class Algae, usually in the form of a jointed rodlike filament, and found in putrefying organic infusions. Bacteria are destitute of chlorophyll, and are the smallest of microscopic organisms. They are very widely diffused in nature, and multiply with marvelous rapidity, both by fission and by spores. Certain species are active agents in fermentation, while others appear to be the cause of certain infectious diseases. See Bacillus

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