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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)..

Ferment :: Ferment (n.) That which causes fermentation, as yeast, barm, or fermenting beer..

Zymogene :: Zymogene (n.) One of a physiological group of globular bacteria which produces fermentations of diverse nature; -- distinguished from pathogene.

Zymogenic :: Zymogenic (a.) Capable of producing a definite zymogen or ferment.

Fermenting :: Fermenting (p. pr. & vb. n.) of Fermen.

Pepsinogen :: Pepsinogen (n.) The antecedent of the ferment pepsin. A substance contained in the form of granules in the peptic cells of the gastric glands. It is readily convertible into pepsin. Also called propepsin.

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

Leaven :: Leaven (v. t.) To make light by the action of leaven; to cause to ferment.

Catalysis :: Catalysis (n.) A process by which reaction occurs in the presence of certain agents which were formerly believed to exert an influence by mere contact. It is now believed that such reactions are attended with the formation of an intermediate compound or compounds, so that by alternate composition and decomposition the agent is apparenty left unchanged; as, the catalysis of making ether from alcohol by means of sulphuric acid; or catalysis in the action of soluble ferments (as diastase, or ptyali

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

Trypsin :: Trypsin (n.) A proteolytic ferment, or enzyme, present in the pancreatic juice. Unlike the pepsin of the gastric juice, it acts in a neutral or alkaline fluid, and not only converts the albuminous matter of the food into soluble peptones, but also, in part, into leucin and tyrosin..

Stumbled :: Stum (v. t.) To renew, as wine, by mixing must with it and raising a new fermentation..

Zyme :: Zyme (n.) A ferment.

Scum :: Scum (v.) The extraneous matter or impurities which rise to the surface of liquids in boiling or fermentation, or which form on the surface by other means; also, the scoria of metals in a molten state; dross..

Granulose :: Granulose (n.) The main constituent of the starch grain or granule, in distinction from the framework of cellulose. Unlike cellulose, it is colored blue by iodine, and is converted into dextrin and sugar by boiling acids and amylolytic ferments..

Zymologist :: Zymologist (n.) One who is skilled in zymology, or in the fermentation of liquors..

Foam :: Foam (n.) The white substance, consisting of an aggregation of bubbles, which is formed on the surface of liquids, or in the mouth of an animal, by violent agitation or fermentation; froth; spume; scum; as, the foam of the sea..

Primitia :: Primitia (n.) The first fruit; the first year's whole profit of an ecclesiastical preferment.

Ferment :: Ferment (v. i.) To be agitated or excited by violent emotions.

Leavening :: Leavening (n.) The act of making light, or causing to ferment, by means of leaven..

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