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Definition of fermentation
Thanks for using this online dictionary, we have been helping millions of people improve their use of the english language with its free online services. English definition of fermentation is as below...
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..
Lern More About Fermentation
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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..
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..
Acetic
::
Acetic
(a.) Of a
pertaining
to
vinegar;
producing
vinegar;
producing
vinegar;
as,
acetic
fermentation..
Soy
::
Soy (n.) A
Chinese
and
Japanese
liquid
sauce for fish, etc., made by
subjecting
boiled
beans (esp. soja
beans),
or beans and meal, to long
fermentation
and then long
digestion
in salt and
water..
Propionic
::
Propionic
(a.)
Pertaining
to,
derived
from, or
designating,
an
organic
acid which is
produced
in the
distillation
of wood, in the
fermentation
of
various
organic
substances,
as
glycerin,
calcium
lactate,
etc., and is
obtained
as a
colorless
liquid
having
a
sharp,
pungent
odor.
Propionic
acid is so
called
because
it is the first or
lowest
member
of the fatty acid
series
whose salts have a fatty
feel..
Stum
::
Stum (n.)
Unfermented
grape juice or wine, often used to raise
fermentation
in dead or vapid
wines;
must..
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..
Ferment
::
Ferment
(n.) To cause
ferment
of
fermentation
in; to set in
motion;
to
excite
internal
emotion
in; to heat.
Mutage
::
Mutage
(n.) A
process
for
checking
the
fermentation
of the must of
grapes.
Ferment
::
Ferment
(n.) That which
causes
fermentation,
as
yeast,
barm, or
fermenting
beer..
Rise
::
Rise (v.) To swell or puff up in the
process
of
fermentation;
to
become
light,
as
dough,
and the
like..
Union
::
Union (n.) A cask
suspended
on
trunnions,
in which
fermentation
is
carried
on..
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..
Heat
::
Heat (v. i.) To grow warm or hot by
fermentation,
or the
development
of heat by
chemical
action;
as, green hay heats in a mow, and
manure
in the
dunghill..
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..
Zymogene
::
Zymogene
(n.) One of a
physiological
group of
globular
bacteria
which
produces
fermentations
of
diverse
nature;
--
distinguished
from
pathogene.
Zymic
::
Zymic (a.)
Pertaining
to, or
produced
by,
fermentation;
--
formerly,
by
confusion,
used to
designate
lactic
acid..
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..
Froth
::
Froth (n.) The
bubbles
caused
in
fluids
or
liquors
by
fermentation
or
agitation;
spume;
foam; esp., a spume of
saliva
caused
by
disease
or
nervous
excitement..
Alcohol
::
Alcohol
(n.) Pure
spirit
of wine; pure or
highly
rectified
spirit
(called
also ethyl
alcohol);
the
spirituous
or
intoxicating
element
of
fermented
or
distilled
liquors,
or more
loosely
a
liquid
containing
it in
considerable
quantity.
It is
extracted
by
simple
distillation
from
various
vegetable
juices
and
infusions
of a
saccharine
nature,
which have
undergone
vinous
fermentation..
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