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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..

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

Promottion :: Promottion (n.) The act of promoting, advancing, or encouraging; the act of exalting in rank or honor; also, the condition of being advanced, encouraged, or exalted in honor; preferment..

Ferment :: Ferment (v. i.) To undergo fermentation; to be in motion, or to be excited into sensible internal motion, as the constituent oarticles of an animal or vegetable fluid; to work; to effervesce..

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

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

Mutage :: Mutage (n.) A process for checking the fermentation of the must of grapes.

Peptonize :: Peptonize (v. t.) To convert into peptone; to digest or dissolve by means of a proteolytic ferment; as, peptonized food..

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..

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

Balmy :: Balmy (a.) Full of barm or froth; in a ferment.

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

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..

Maraschino :: Maraschino (n.) A liqueur distilled from fermented cherry juice, and flavored with the pit of a variety of cherry which grows in Dalmatia..

Mahaled :: Mahaled (n.) A cherry tree (Prunus Mahaleb) of Southern Europe. The wood is prized by cabinetmakers, the twigs are used for pipe stems, the flowers and leaves yield a perfume, and from the fruit a violet dye and a fermented liquor (like kirschwasser) are prepared..

Vinegar :: Vinegar (a.) A sour liquid used as a condiment, or as a preservative, and obtained by the spontaneous (acetous) fermentation, or by the artificial oxidation, of wine, cider, beer, or the like..

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

Turn :: Turn (v. t.) To make acid or sour; to ferment; to curdle, etc.: as, to turn cider or wine; electricity turns milk quickly..

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

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