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

Emulsin :: Emulsin (n.) An unorganized ferment (contained in this extract and in other vegetable juices), which effects the decomposition of certain glucosides..

Pancreatin :: Pancreatin (n.) One of the digestive ferments of the pancreatic juice; also, a preparation containing such a ferment, made from the pancreas of animals, and used in medicine as an aid to digestion..

Fermentable :: Fermentable (a.) Capable of fermentation; as, cider and other vegetable liquors are fermentable..

Yaourt :: Yaourt (n.) A fermented drink, or milk beer, made by the Turks..

Simony :: Simony (n.) The crime of buying or selling ecclesiastical preferment; the corrupt presentation of any one to an ecclesiastical benefice for money or reward.

Mowburn :: Mowburn (v. i.) To heat and ferment in the mow, as hay when housed too green..

Inversion :: Inversion (n.) The act or process by which cane sugar (sucrose), under the action of heat and acids or ferments (as diastase), is broken or split up into grape sugar (dextrose), and fruit sugar (levulose); also, less properly, the process by which starch is converted into grape sugar (dextrose)..

Agave :: Agave (n.) A genus of plants (order Amaryllidaceae) of which the chief species is the maguey or century plant (A. Americana), wrongly called Aloe. It is from ten to seventy years, according to climate, in attaining maturity, when it produces a gigantic flower stem, sometimes forty feet in height, and perishes. The fermented juice is the pulque of the Mexicans; distilled, it yields mescal. A strong thread and a tough paper are made from the leaves, and the wood has many uses..

Chica :: Chica (n.) A fermented liquor or beer made in South American from a decoction of maize.

Rise :: Rise (v.) To swell or puff up in the process of fermentation; to become light, as dough, and the like..

Gyle :: Gyle (n.) Fermented wort used for making vinegar.

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..

Histozyme :: Histozyme (n.) A soluble ferment occurring in the animal body, to the presence of which many normal decompositions and synthetical processes are supposed to be due..

Fermentative :: Fermentative (a.) Causing, or having power to cause, fermentation; produced by fermentation; fermenting; as, a fermentative process..

Keeve :: Keeve (v. t.) To set in a keeve, or tub, for fermentation..

Yeast :: Yeast (n.) The foam, or troth (top yeast), or the sediment (bottom yeast), of beer or other in fermentation, which contains the yeast plant or its spores, and under certain conditions produces fermentation in saccharine or farinaceous substances; a preparation used for raising dough for bread or cakes, and making it light and puffy; barm; ferment..

Wash :: Wash (n.) The fermented wort before the spirit is extracted.

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

Leaven :: Leaven (n.) Any substance that produces, or is designed to produce, fermentation, as in dough or liquids; esp., a portion of fermenting dough, which, mixed with a larger quantity of dough, produces a general change in the mass, and renders it light; yeast; barm..

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