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Fermentation :: Fermentation (n.) A state of agitation or excitement, as of the intellect or the feelings..

Ferment :: Ferment (n.) A gentle internal motion of the constituent parts of a fluid; fermentation.

Zymosimeter :: Zymosimeter (n.) An instrument for ascertaining the degree of fermentation occasioned by the mixture of different liquids, and the degree of heat which they acquire in fermentation..

Zymosis :: Zymosis (n.) A fermentation; hence, an analogous process by which an infectious disease is believed to be developed..

Toddy :: Toddy (n.) A juice drawn from various kinds of palms in the East Indies; or, a spirituous liquor procured from it by fermentation..

Zymic :: Zymic (a.) Pertaining to, or produced by, fermentation; -- formerly, by confusion, used to designate lactic acid..

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..

Stum :: Stum (n.) Unfermented grape juice or wine, often used to raise fermentation in dead or vapid wines; must..

Erythrozyme :: Erythrozyme (n.) A ferment extracted from madder root, possessing the power of inducing alcoholic fermentation in solutions of sugar..

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..

Zymotic :: Zymotic (a.) Of, pertaining to, or caused by, fermentation..

Antizymic :: Antizymic (a.) Preventing fermentation.

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..

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..

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..

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..

Lactic :: Lactic (a.) Of or pertaining to milk; procured from sour milk or whey; as, lactic acid; lactic fermentation, etc..

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

Wort :: Wort (n.) An infusion of malt which is unfermented, or is in the act of fermentation; the sweet infusion of malt, which ferments and forms beer; hence, any similar liquid in a state of incipient fermentation..

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