slovník.iz.sk - online slovník

slovo	definícia
ferment (encz)	ferment,fermentovat v: Zdeněk Brož
ferment (encz)	ferment,kvasnice n: Zdeněk Brož
ferment (encz)	ferment,kvašení n: Zdeněk Brož
Ferment (gcide)	Ferment \Fer"ment\, n. [L. fermentum ferment (in senses 1 & 2), perh. for fervimentum, fr. fervere to be boiling hot, boil, ferment: cf. F. ferment. Cf. 1st Barm, Fervent.] 1. That which causes fermentation, as yeast, barm, or fermenting beer. [1913 Webster] Note: Ferments are of two kinds: (a) Formed or organized ferments. (b) Unorganized or structureless ferments. The latter are now called enzymes and were formerly called soluble ferments or chemical ferments. Ferments of the first class are as a rule simple microscopic vegetable organisms, and the fermentations which they engender are due to their growth and development; as, the acetic ferment, the {butyric ferment}, etc. See Fermentation. Ferments of the second class, on the other hand, are chemical substances; as a rule they are proteins soluble in glycerin and precipitated by alcohol. In action they are catalytic and, mainly, hydrolytic. Good examples are pepsin of the dastric juice, ptyalin of the salvia, and disease of malt. Before 1960 the term "ferment" to mean "enzyme" fell out of use. Enzymes are now known to be globular proteins, capable of catalyzing a wide variety of chemical reactions, not merely hydrolytic. The full set of enzymes causing production of ethyl alcohol from sugar has been identified and individually purified and studied. See enzyme. [1913 Webster +PJC] 2. Intestine motion; heat; tumult; agitation. [1913 Webster] Subdue and cool the ferment of desire. --Rogers. [1913 Webster] the nation is in a ferment. --Walpole. [1913 Webster] 3. A gentle internal motion of the constituent parts of a fluid; fermentation. [R.] [1913 Webster] Down to the lowest lees the ferment ran. --Thomson. [1913 Webster] ferment oils, volatile oils produced by the fermentation of plants, and not originally contained in them. These were the quintessences of the alchemists. --Ure. [1913 Webster]
Ferment (gcide)	Ferment \Fer*ment"\, v. t. [imp. & p. p. Fermented; p. pr. & vb. n. Fermenting.] [L. fermentare, fermentatum: cf. F. fermenter. See Ferment, n.] To cause ferment or fermentation in; to set in motion; to excite internal emotion in; to heat. [1913 Webster] Ye vigorous swains! while youth ferments your blood. --Pope. [1913 Webster]
Ferment (gcide)	Ferment \Fer*ment"\, v. i. 1. To undergo fermentation; to be in motion, or to be excited into sensible internal motion, as the constituent particles of an animal or vegetable fluid; to work; to effervesce. [1913 Webster] 2. To be agitated or excited by violent emotions. [1913 Webster] But finding no redress, ferment and rage. --Milton. [1913 Webster] The intellect of the age was a fermenting intellect. --De Quincey. [1913 Webster]
ferment (wn)	ferment n 1: a state of agitation or turbulent change or development; "the political ferment produced new leadership"; "social unrest" [syn: agitation, ferment, fermentation, tempestuousness, unrest] 2: a substance capable of bringing about fermentation 3: a process in which an agent causes an organic substance to break down into simpler substances; especially, the anaerobic breakdown of sugar into alcohol [syn: zymosis, zymolysis, fermentation, fermenting, ferment] v 1: be in an agitated or excited state; "The Middle East is fermenting"; "Her mind ferments" 2: work up into agitation or excitement; "Islam is fermenting Africa" 3: cause to undergo fermentation; "We ferment the grapes for a very long time to achieve high alcohol content"; "The vintner worked the wine in big oak vats" [syn: ferment, work] 4: go sour or spoil; "The milk has soured"; "The wine worked"; "The cream has turned--we have to throw it out" [syn: sour, turn, ferment, work]

podobné slovo	definícia
preferment (mass)	preferment - povýšenie
acid fermentation (encz)	acid fermentation,kyselé kvašení (kanalizace) [eko.] RNDr. Pavel Piskač
conferment (encz)	conferment,propůjčení n: Zdeněk Brožconferment,udělení n: Zdeněk Brož
deferment (encz)	deferment,odklad n: Zdeněk Broždeferment,odložení n: Zdeněk Brož
fermentable (encz)	fermentable,kvasitelný adj: Zdeněk Brožfermentable,zkvasitelný adj: Zdeněk Brož
fermentation (encz)	fermentation,fermentace n: Zdeněk Brožfermentation,kvašení n: Zdeněk Brož
fermentation alcohol (encz)	fermentation alcohol, n:
fermentation gas (encz)	fermentation gas,kalový plyn [eko.] RNDr. Pavel Piskač
fermented (encz)	fermented,kvasil v: Zdeněk Brožfermented,kvašený adj: Zdeněk Brož
fermenting (encz)	fermenting,fermentace n: Zdeněk Brožfermenting,kvašení n: Zdeněk Brož
fermentologist (encz)	fermentologist, n:
marsh fermentation gas (encz)	marsh fermentation gas,bahenní plyn [eko.] RNDr. Pavel Piskač
methane fermentation (encz)	methane fermentation,metanové kvašení (kanalizace) [eko.] RNDr. Pavel Piskač
preferment (encz)	preferment,povýšení n: Zdeněk Brož
top fermentation (encz)	top fermentation, n:
top fermenting yeast (encz)	top fermenting yeast, n:
unfermented (encz)	unfermented,nekvašený adj: Zdeněk Brož
vinous fermentation (encz)	vinous fermentation,kvašení vína petr.adamek@bilysklep.cz
fermentace (czen)	fermentace,fermentationn: Zdeněk Brožfermentace,fermentingn: Zdeněk Brož
fermentovat (czen)	fermentovat,fermentv: Zdeněk Brož
acetic ferment (gcide)	Ferment \Fer"ment\, n. [L. fermentum ferment (in senses 1 & 2), perh. for fervimentum, fr. fervere to be boiling hot, boil, ferment: cf. F. ferment. Cf. 1st Barm, Fervent.] 1. That which causes fermentation, as yeast, barm, or fermenting beer. [1913 Webster] Note: Ferments are of two kinds: (a) Formed or organized ferments. (b) Unorganized or structureless ferments. The latter are now called enzymes and were formerly called soluble ferments or chemical ferments. Ferments of the first class are as a rule simple microscopic vegetable organisms, and the fermentations which they engender are due to their growth and development; as, the acetic ferment, the {butyric ferment}, etc. See Fermentation. Ferments of the second class, on the other hand, are chemical substances; as a rule they are proteins soluble in glycerin and precipitated by alcohol. In action they are catalytic and, mainly, hydrolytic. Good examples are pepsin of the dastric juice, ptyalin of the salvia, and disease of malt. Before 1960 the term "ferment" to mean "enzyme" fell out of use. Enzymes are now known to be globular proteins, capable of catalyzing a wide variety of chemical reactions, not merely hydrolytic. The full set of enzymes causing production of ethyl alcohol from sugar has been identified and individually purified and studied. See enzyme. [1913 Webster +PJC] 2. Intestine motion; heat; tumult; agitation. [1913 Webster] Subdue and cool the ferment of desire. --Rogers. [1913 Webster] the nation is in a ferment. --Walpole. [1913 Webster] 3. A gentle internal motion of the constituent parts of a fluid; fermentation. [R.] [1913 Webster] Down to the lowest lees the ferment ran. --Thomson. [1913 Webster] ferment oils, volatile oils produced by the fermentation of plants, and not originally contained in them. These were the quintessences of the alchemists. --Ure. [1913 Webster]
Acetic fermentation (gcide)	Fermentation \Fer`menta"tion\ (f[~e]r`m[e^]nt[=a]"sh[u^]n), n. [Cf. F. fermentation.] 1. 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[1], whether in the form of living organisms or enzymes. It differs in kind according to the nature of the ferment which causes it. Note: In industrial microbiology fermentation usually refers to the production of chemical substances by use of microorganisms. [1913 Webster +PJC] 2. A state of agitation or excitement, as of the intellect or the feelings. [1913 Webster] It puts the soul to fermentation and activity. --Jer. Taylor. [1913 Webster] A univesal fermentation of human thought and faith. --C. Kingsley. [1913 Webster] Acetous fermentation or Acetic fermentation, a form of oxidation in which alcohol is converted into vinegar or acetic acid by the agency of a specific fungus ({Mycoderma aceti}) or series of enzymes. The process involves two distinct reactions, in which the oxygen of the air is essential. An intermediate product, acetaldehyde, is formed in the first process. 1. C2H6O + O [rarr] H2O + C2H4O Note: Alcohol. Water. Acetaldehyde. 2. C2H4O + O [rarr] C2H4O2 Note: Acetaldehyde. Acetic acid. Alcoholic fermentation, the fermentation which saccharine bodies undergo when brought in contact with the yeast plant or Torula. The sugar is converted, either directly or indirectly, into alcohol and carbonic acid, the rate of action being dependent on the rapidity with which the Torul[ae] develop. Ammoniacal fermentation, the conversion of the urea of the urine into ammonium carbonate, through the growth of the special urea ferment. CON2H4 + 2H2O = (NH4)2CO3 Note: Urea. Water. Ammonium carbonate. [1913 Webster] Note: Whenever urine is exposed to the air in open vessels for several days it undergoes this alkaline fermentation. Butyric fermentation, the decomposition of various forms of organic matter, through the agency of a peculiar worm-shaped vibrio, with formation of more or less butyric acid. It is one of the many forms of fermentation that collectively constitute putrefaction. See {Lactic fermentation}. enzymatic fermentation or {Fermentation by an unorganized ferment}. Fermentations of this class are purely chemical reactions, in which the enzyme acts as a simple catalytic agent. Of this nature are the decomposition or inversion of cane sugar into levulose and dextrose by boiling with dilute acids, the conversion of starch into dextrin and sugar by similar treatment, the conversion of starch into like products by the action of diastase of malt or ptyalin of saliva, the conversion of albuminous food into peptones and other like products by the action of pepsin-hydrochloric acid of the gastric juice or by the ferment of the pancreatic juice. Fermentation theory of disease (Biol. & Med.), the theory that most if not all, infectious or zymotic disease are caused by the introduction into the organism of the living germs of ferments, or ferments already developed (organized ferments), by which processes of fermentation are set up injurious to health. See Germ theory. Glycerin fermentation, the fermentation which occurs on mixing a dilute solution of glycerin with a peculiar species of schizomycetes and some carbonate of lime, and other matter favorable to the growth of the plant, the glycerin being changed into butyric acid, caproic acid, butyl, and ethyl alcohol. With another form of bacterium (Bacillus subtilis) ethyl alcohol and butyric acid are mainly formed. Lactic fermentation, the transformation of milk sugar or other saccharine body into lactic acid, as in the souring of milk, through the agency of a special bacterium (Bacterium lactis of Lister). In this change the milk sugar, before assuming the form of lactic acid, presumably passes through the stage of glucose. C12H22O11.H2O --> 4C3H6O3 Note: Hydrated milk sugar. Lactic acid. [1913 Webster] Note: In the lactic fermentation of dextrose or glucose, the lactic acid which is formed is very prone to undergo butyric fermentation after the manner indicated in the following equation: 2C3H6O3 (lactic acid) --> C4H8O2 (butyric acid) + 2CO2 (carbonic acid) + 2H2 (hydrogen gas). Putrefactive fermentation. See Putrefaction. [1913 Webster]
Acetous fermentation (gcide)	Fermentation \Fer`menta"tion\ (f[~e]r`m[e^]nt[=a]"sh[u^]n), n. [Cf. F. fermentation.] 1. 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[1], whether in the form of living organisms or enzymes. It differs in kind according to the nature of the ferment which causes it. Note: In industrial microbiology fermentation usually refers to the production of chemical substances by use of microorganisms. [1913 Webster +PJC] 2. A state of agitation or excitement, as of the intellect or the feelings. [1913 Webster] It puts the soul to fermentation and activity. --Jer. Taylor. [1913 Webster] A univesal fermentation of human thought and faith. --C. Kingsley. [1913 Webster] Acetous fermentation or Acetic fermentation, a form of oxidation in which alcohol is converted into vinegar or acetic acid by the agency of a specific fungus ({Mycoderma aceti}) or series of enzymes. The process involves two distinct reactions, in which the oxygen of the air is essential. An intermediate product, acetaldehyde, is formed in the first process. 1. C2H6O + O [rarr] H2O + C2H4O Note: Alcohol. Water. Acetaldehyde. 2. C2H4O + O [rarr] C2H4O2 Note: Acetaldehyde. Acetic acid. Alcoholic fermentation, the fermentation which saccharine bodies undergo when brought in contact with the yeast plant or Torula. The sugar is converted, either directly or indirectly, into alcohol and carbonic acid, the rate of action being dependent on the rapidity with which the Torul[ae] develop. Ammoniacal fermentation, the conversion of the urea of the urine into ammonium carbonate, through the growth of the special urea ferment. CON2H4 + 2H2O = (NH4)2CO3 Note: Urea. Water. Ammonium carbonate. [1913 Webster] Note: Whenever urine is exposed to the air in open vessels for several days it undergoes this alkaline fermentation. Butyric fermentation, the decomposition of various forms of organic matter, through the agency of a peculiar worm-shaped vibrio, with formation of more or less butyric acid. It is one of the many forms of fermentation that collectively constitute putrefaction. See {Lactic fermentation}. enzymatic fermentation or {Fermentation by an unorganized ferment}. Fermentations of this class are purely chemical reactions, in which the enzyme acts as a simple catalytic agent. Of this nature are the decomposition or inversion of cane sugar into levulose and dextrose by boiling with dilute acids, the conversion of starch into dextrin and sugar by similar treatment, the conversion of starch into like products by the action of diastase of malt or ptyalin of saliva, the conversion of albuminous food into peptones and other like products by the action of pepsin-hydrochloric acid of the gastric juice or by the ferment of the pancreatic juice. Fermentation theory of disease (Biol. & Med.), the theory that most if not all, infectious or zymotic disease are caused by the introduction into the organism of the living germs of ferments, or ferments already developed (organized ferments), by which processes of fermentation are set up injurious to health. See Germ theory. Glycerin fermentation, the fermentation which occurs on mixing a dilute solution of glycerin with a peculiar species of schizomycetes and some carbonate of lime, and other matter favorable to the growth of the plant, the glycerin being changed into butyric acid, caproic acid, butyl, and ethyl alcohol. With another form of bacterium (Bacillus subtilis) ethyl alcohol and butyric acid are mainly formed. Lactic fermentation, the transformation of milk sugar or other saccharine body into lactic acid, as in the souring of milk, through the agency of a special bacterium (Bacterium lactis of Lister). In this change the milk sugar, before assuming the form of lactic acid, presumably passes through the stage of glucose. C12H22O11.H2O --> 4C3H6O3 Note: Hydrated milk sugar. Lactic acid. [1913 Webster] Note: In the lactic fermentation of dextrose or glucose, the lactic acid which is formed is very prone to undergo butyric fermentation after the manner indicated in the following equation: 2C3H6O3 (lactic acid) --> C4H8O2 (butyric acid) + 2CO2 (carbonic acid) + 2H2 (hydrogen gas). Putrefactive fermentation. See Putrefaction. [1913 Webster]
Alcoholic fermentation (gcide)	Fermentation \Fer`menta"tion\ (f[~e]r`m[e^]nt[=a]"sh[u^]n), n. [Cf. F. fermentation.] 1. 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[1], whether in the form of living organisms or enzymes. It differs in kind according to the nature of the ferment which causes it. Note: In industrial microbiology fermentation usually refers to the production of chemical substances by use of microorganisms. [1913 Webster +PJC] 2. A state of agitation or excitement, as of the intellect or the feelings. [1913 Webster] It puts the soul to fermentation and activity. --Jer. Taylor. [1913 Webster] A univesal fermentation of human thought and faith. --C. Kingsley. [1913 Webster] Acetous fermentation or Acetic fermentation, a form of oxidation in which alcohol is converted into vinegar or acetic acid by the agency of a specific fungus ({Mycoderma aceti}) or series of enzymes. The process involves two distinct reactions, in which the oxygen of the air is essential. An intermediate product, acetaldehyde, is formed in the first process. 1. C2H6O + O [rarr] H2O + C2H4O Note: Alcohol. Water. Acetaldehyde. 2. C2H4O + O [rarr] C2H4O2 Note: Acetaldehyde. Acetic acid. Alcoholic fermentation, the fermentation which saccharine bodies undergo when brought in contact with the yeast plant or Torula. The sugar is converted, either directly or indirectly, into alcohol and carbonic acid, the rate of action being dependent on the rapidity with which the Torul[ae] develop. Ammoniacal fermentation, the conversion of the urea of the urine into ammonium carbonate, through the growth of the special urea ferment. CON2H4 + 2H2O = (NH4)2CO3 Note: Urea. Water. Ammonium carbonate. [1913 Webster] Note: Whenever urine is exposed to the air in open vessels for several days it undergoes this alkaline fermentation. Butyric fermentation, the decomposition of various forms of organic matter, through the agency of a peculiar worm-shaped vibrio, with formation of more or less butyric acid. It is one of the many forms of fermentation that collectively constitute putrefaction. See {Lactic fermentation}. enzymatic fermentation or {Fermentation by an unorganized ferment}. Fermentations of this class are purely chemical reactions, in which the enzyme acts as a simple catalytic agent. Of this nature are the decomposition or inversion of cane sugar into levulose and dextrose by boiling with dilute acids, the conversion of starch into dextrin and sugar by similar treatment, the conversion of starch into like products by the action of diastase of malt or ptyalin of saliva, the conversion of albuminous food into peptones and other like products by the action of pepsin-hydrochloric acid of the gastric juice or by the ferment of the pancreatic juice. Fermentation theory of disease (Biol. & Med.), the theory that most if not all, infectious or zymotic disease are caused by the introduction into the organism of the living germs of ferments, or ferments already developed (organized ferments), by which processes of fermentation are set up injurious to health. See Germ theory. Glycerin fermentation, the fermentation which occurs on mixing a dilute solution of glycerin with a peculiar species of schizomycetes and some carbonate of lime, and other matter favorable to the growth of the plant, the glycerin being changed into butyric acid, caproic acid, butyl, and ethyl alcohol. With another form of bacterium (Bacillus subtilis) ethyl alcohol and butyric acid are mainly formed. Lactic fermentation, the transformation of milk sugar or other saccharine body into lactic acid, as in the souring of milk, through the agency of a special bacterium (Bacterium lactis of Lister). In this change the milk sugar, before assuming the form of lactic acid, presumably passes through the stage of glucose. C12H22O11.H2O --> 4C3H6O3 Note: Hydrated milk sugar. Lactic acid. [1913 Webster] Note: In the lactic fermentation of dextrose or glucose, the lactic acid which is formed is very prone to undergo butyric fermentation after the manner indicated in the following equation: 2C3H6O3 (lactic acid) --> C4H8O2 (butyric acid) + 2CO2 (carbonic acid) + 2H2 (hydrogen gas). Putrefactive fermentation. See Putrefaction. [1913 Webster]
Ammoniacal fermentation (gcide)	Ammoniacal fermentation \Am`moni"acal fer`menta"tion\ Any fermentation process by which ammonia is formed, as that by which urea is converted into ammonium carbonate when urine is exposed to the air. [Webster 1913 Suppl.]Fermentation \Fer`menta"tion\ (f[~e]r`m[e^]n*t[=a]"sh[u^]n), n. [Cf. F. fermentation.] 1. 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[1], whether in the form of living organisms or enzymes. It differs in kind according to the nature of the ferment which causes it. Note: In industrial microbiology fermentation usually refers to the production of chemical substances by use of microorganisms. [1913 Webster +PJC] 2. A state of agitation or excitement, as of the intellect or the feelings. [1913 Webster] It puts the soul to fermentation and activity. --Jer. Taylor. [1913 Webster] A univesal fermentation of human thought and faith. --C. Kingsley. [1913 Webster] Acetous fermentation or Acetic fermentation, a form of oxidation in which alcohol is converted into vinegar or acetic acid by the agency of a specific fungus ({Mycoderma aceti}) or series of enzymes. The process involves two distinct reactions, in which the oxygen of the air is essential. An intermediate product, acetaldehyde, is formed in the first process. 1. C2H6O + O [rarr] H2O + C2H4O Note: Alcohol. Water. Acetaldehyde. 2. C2H4O + O [rarr] C2H4O2 Note: Acetaldehyde. Acetic acid. Alcoholic fermentation, the fermentation which saccharine bodies undergo when brought in contact with the yeast plant or Torula. The sugar is converted, either directly or indirectly, into alcohol and carbonic acid, the rate of action being dependent on the rapidity with which the Torul[ae] develop. Ammoniacal fermentation, the conversion of the urea of the urine into ammonium carbonate, through the growth of the special urea ferment. CON2H4 + 2H2O = (NH4)2CO3 Note: Urea. Water. Ammonium carbonate. [1913 Webster] Note: Whenever urine is exposed to the air in open vessels for several days it undergoes this alkaline fermentation. Butyric fermentation, the decomposition of various forms of organic matter, through the agency of a peculiar worm-shaped vibrio, with formation of more or less butyric acid. It is one of the many forms of fermentation that collectively constitute putrefaction. See {Lactic fermentation}. enzymatic fermentation or {Fermentation by an unorganized ferment}. Fermentations of this class are purely chemical reactions, in which the enzyme acts as a simple catalytic agent. Of this nature are the decomposition or inversion of cane sugar into levulose and dextrose by boiling with dilute acids, the conversion of starch into dextrin and sugar by similar treatment, the conversion of starch into like products by the action of diastase of malt or ptyalin of saliva, the conversion of albuminous food into peptones and other like products by the action of pepsin-hydrochloric acid of the gastric juice or by the ferment of the pancreatic juice. Fermentation theory of disease (Biol. & Med.), the theory that most if not all, infectious or zymotic disease are caused by the introduction into the organism of the living germs of ferments, or ferments already developed (organized ferments), by which processes of fermentation are set up injurious to health. See Germ theory. Glycerin fermentation, the fermentation which occurs on mixing a dilute solution of glycerin with a peculiar species of schizomycetes and some carbonate of lime, and other matter favorable to the growth of the plant, the glycerin being changed into butyric acid, caproic acid, butyl, and ethyl alcohol. With another form of bacterium (Bacillus subtilis) ethyl alcohol and butyric acid are mainly formed. Lactic fermentation, the transformation of milk sugar or other saccharine body into lactic acid, as in the souring of milk, through the agency of a special bacterium (Bacterium lactis of Lister). In this change the milk sugar, before assuming the form of lactic acid, presumably passes through the stage of glucose. C12H22O11.H2O --> 4C3H6O3 Note: Hydrated milk sugar. Lactic acid. [1913 Webster] Note: In the lactic fermentation of dextrose or glucose, the lactic acid which is formed is very prone to undergo butyric fermentation after the manner indicated in the following equation: 2C3H6O3 (lactic acid) --> C4H8O2 (butyric acid) + 2CO2 (carbonic acid) + 2H2 (hydrogen gas). Putrefactive fermentation. See Putrefaction. [1913 Webster]
Amylic fermentation (gcide)	Amylic \A*myl"ic\, a. (Chem.) Pertaining to, or derived from, amyl; as, amylic ether. [1913 Webster] Amylic alcohol (Chem.), same as amyl alcohol. Amylic fermentation (Chem.), a process of fermentation in starch or sugar in which amyl alcohol is produced. --Gregory. [1913 Webster]
Bottom fermentation (gcide)	Bottom fermentation \Bot"tom fer`men*ta"tion\ A slow alcoholic fermentation during which the yeast cells collect at the bottom of the fermenting liquid. It takes place at a temperature of 4[deg] - 10[deg] C. (39[deg] - 50[deg]F.). It is used in making lager beer and wines of low alcohol content but fine bouquet. [Webster 1913 Suppl.]
butyric ferment (gcide)	Ferment \Fer"ment\, n. [L. fermentum ferment (in senses 1 & 2), perh. for fervimentum, fr. fervere to be boiling hot, boil, ferment: cf. F. ferment. Cf. 1st Barm, Fervent.] 1. That which causes fermentation, as yeast, barm, or fermenting beer. [1913 Webster] Note: Ferments are of two kinds: (a) Formed or organized ferments. (b) Unorganized or structureless ferments. The latter are now called enzymes and were formerly called soluble ferments or chemical ferments. Ferments of the first class are as a rule simple microscopic vegetable organisms, and the fermentations which they engender are due to their growth and development; as, the acetic ferment, the {butyric ferment}, etc. See Fermentation. Ferments of the second class, on the other hand, are chemical substances; as a rule they are proteins soluble in glycerin and precipitated by alcohol. In action they are catalytic and, mainly, hydrolytic. Good examples are pepsin of the dastric juice, ptyalin of the salvia, and disease of malt. Before 1960 the term "ferment" to mean "enzyme" fell out of use. Enzymes are now known to be globular proteins, capable of catalyzing a wide variety of chemical reactions, not merely hydrolytic. The full set of enzymes causing production of ethyl alcohol from sugar has been identified and individually purified and studied. See enzyme. [1913 Webster +PJC] 2. Intestine motion; heat; tumult; agitation. [1913 Webster] Subdue and cool the ferment of desire. --Rogers. [1913 Webster] the nation is in a ferment. --Walpole. [1913 Webster] 3. A gentle internal motion of the constituent parts of a fluid; fermentation. [R.] [1913 Webster] Down to the lowest lees the ferment ran. --Thomson. [1913 Webster] ferment oils, volatile oils produced by the fermentation of plants, and not originally contained in them. These were the quintessences of the alchemists. --Ure. [1913 Webster]
Butyric fermentation (gcide)	Fermentation \Fer`menta"tion\ (f[~e]r`m[e^]nt[=a]"sh[u^]n), n. [Cf. F. fermentation.] 1. 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[1], whether in the form of living organisms or enzymes. It differs in kind according to the nature of the ferment which causes it. Note: In industrial microbiology fermentation usually refers to the production of chemical substances by use of microorganisms. [1913 Webster +PJC] 2. A state of agitation or excitement, as of the intellect or the feelings. [1913 Webster] It puts the soul to fermentation and activity. --Jer. Taylor. [1913 Webster] A univesal fermentation of human thought and faith. --C. Kingsley. [1913 Webster] Acetous fermentation or Acetic fermentation, a form of oxidation in which alcohol is converted into vinegar or acetic acid by the agency of a specific fungus ({Mycoderma aceti}) or series of enzymes. The process involves two distinct reactions, in which the oxygen of the air is essential. An intermediate product, acetaldehyde, is formed in the first process. 1. C2H6O + O [rarr] H2O + C2H4O Note: Alcohol. Water. Acetaldehyde. 2. C2H4O + O [rarr] C2H4O2 Note: Acetaldehyde. Acetic acid. Alcoholic fermentation, the fermentation which saccharine bodies undergo when brought in contact with the yeast plant or Torula. The sugar is converted, either directly or indirectly, into alcohol and carbonic acid, the rate of action being dependent on the rapidity with which the Torul[ae] develop. Ammoniacal fermentation, the conversion of the urea of the urine into ammonium carbonate, through the growth of the special urea ferment. CON2H4 + 2H2O = (NH4)2CO3 Note: Urea. Water. Ammonium carbonate. [1913 Webster] Note: Whenever urine is exposed to the air in open vessels for several days it undergoes this alkaline fermentation. Butyric fermentation, the decomposition of various forms of organic matter, through the agency of a peculiar worm-shaped vibrio, with formation of more or less butyric acid. It is one of the many forms of fermentation that collectively constitute putrefaction. See {Lactic fermentation}. enzymatic fermentation or {Fermentation by an unorganized ferment}. Fermentations of this class are purely chemical reactions, in which the enzyme acts as a simple catalytic agent. Of this nature are the decomposition or inversion of cane sugar into levulose and dextrose by boiling with dilute acids, the conversion of starch into dextrin and sugar by similar treatment, the conversion of starch into like products by the action of diastase of malt or ptyalin of saliva, the conversion of albuminous food into peptones and other like products by the action of pepsin-hydrochloric acid of the gastric juice or by the ferment of the pancreatic juice. Fermentation theory of disease (Biol. & Med.), the theory that most if not all, infectious or zymotic disease are caused by the introduction into the organism of the living germs of ferments, or ferments already developed (organized ferments), by which processes of fermentation are set up injurious to health. See Germ theory. Glycerin fermentation, the fermentation which occurs on mixing a dilute solution of glycerin with a peculiar species of schizomycetes and some carbonate of lime, and other matter favorable to the growth of the plant, the glycerin being changed into butyric acid, caproic acid, butyl, and ethyl alcohol. With another form of bacterium (Bacillus subtilis) ethyl alcohol and butyric acid are mainly formed. Lactic fermentation, the transformation of milk sugar or other saccharine body into lactic acid, as in the souring of milk, through the agency of a special bacterium (Bacterium lactis of Lister). In this change the milk sugar, before assuming the form of lactic acid, presumably passes through the stage of glucose. C12H22O11.H2O --> 4C3H6O3 Note: Hydrated milk sugar. Lactic acid. [1913 Webster] Note: In the lactic fermentation of dextrose or glucose, the lactic acid which is formed is very prone to undergo butyric fermentation after the manner indicated in the following equation: 2C3H6O3 (lactic acid) --> C4H8O2 (butyric acid) + 2CO2 (carbonic acid) + 2H2 (hydrogen gas). Putrefactive fermentation. See Putrefaction. [1913 Webster]
chemical ferments (gcide)	Ferment \Fer"ment\, n. [L. fermentum ferment (in senses 1 & 2), perh. for fervimentum, fr. fervere to be boiling hot, boil, ferment: cf. F. ferment. Cf. 1st Barm, Fervent.] 1. That which causes fermentation, as yeast, barm, or fermenting beer. [1913 Webster] Note: Ferments are of two kinds: (a) Formed or organized ferments. (b) Unorganized or structureless ferments. The latter are now called enzymes and were formerly called soluble ferments or chemical ferments. Ferments of the first class are as a rule simple microscopic vegetable organisms, and the fermentations which they engender are due to their growth and development; as, the acetic ferment, the {butyric ferment}, etc. See Fermentation. Ferments of the second class, on the other hand, are chemical substances; as a rule they are proteins soluble in glycerin and precipitated by alcohol. In action they are catalytic and, mainly, hydrolytic. Good examples are pepsin of the dastric juice, ptyalin of the salvia, and disease of malt. Before 1960 the term "ferment" to mean "enzyme" fell out of use. Enzymes are now known to be globular proteins, capable of catalyzing a wide variety of chemical reactions, not merely hydrolytic. The full set of enzymes causing production of ethyl alcohol from sugar has been identified and individually purified and studied. See enzyme. [1913 Webster +PJC] 2. Intestine motion; heat; tumult; agitation. [1913 Webster] Subdue and cool the ferment of desire. --Rogers. [1913 Webster] the nation is in a ferment. --Walpole. [1913 Webster] 3. A gentle internal motion of the constituent parts of a fluid; fermentation. [R.] [1913 Webster] Down to the lowest lees the ferment ran. --Thomson. [1913 Webster] ferment oils, volatile oils produced by the fermentation of plants, and not originally contained in them. These were the quintessences of the alchemists. --Ure. [1913 Webster]
conferment (gcide)	conferment \conferment\ n. the act of conferring an honor or presenting a gift. Same as conferral. Syn: bestowal, conferral. [WordNet 1.5]
Deferment (gcide)	Deferment \De*fer"ment\, n. [See 1st Defer.] The act of delaying; postponement. [R.] [1913 Webster] My grief, joined with the instant business, Begs a deferment. --Suckling. [1913 Webster]
enzymatic fermentation (gcide)	Fermentation \Fer`menta"tion\ (f[~e]r`m[e^]nt[=a]"sh[u^]n), n. [Cf. F. fermentation.] 1. 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[1], whether in the form of living organisms or enzymes. It differs in kind according to the nature of the ferment which causes it. Note: In industrial microbiology fermentation usually refers to the production of chemical substances by use of microorganisms. [1913 Webster +PJC] 2. A state of agitation or excitement, as of the intellect or the feelings. [1913 Webster] It puts the soul to fermentation and activity. --Jer. Taylor. [1913 Webster] A univesal fermentation of human thought and faith. --C. Kingsley. [1913 Webster] Acetous fermentation or Acetic fermentation, a form of oxidation in which alcohol is converted into vinegar or acetic acid by the agency of a specific fungus ({Mycoderma aceti}) or series of enzymes. The process involves two distinct reactions, in which the oxygen of the air is essential. An intermediate product, acetaldehyde, is formed in the first process. 1. C2H6O + O [rarr] H2O + C2H4O Note: Alcohol. Water. Acetaldehyde. 2. C2H4O + O [rarr] C2H4O2 Note: Acetaldehyde. Acetic acid. Alcoholic fermentation, the fermentation which saccharine bodies undergo when brought in contact with the yeast plant or Torula. The sugar is converted, either directly or indirectly, into alcohol and carbonic acid, the rate of action being dependent on the rapidity with which the Torul[ae] develop. Ammoniacal fermentation, the conversion of the urea of the urine into ammonium carbonate, through the growth of the special urea ferment. CON2H4 + 2H2O = (NH4)2CO3 Note: Urea. Water. Ammonium carbonate. [1913 Webster] Note: Whenever urine is exposed to the air in open vessels for several days it undergoes this alkaline fermentation. Butyric fermentation, the decomposition of various forms of organic matter, through the agency of a peculiar worm-shaped vibrio, with formation of more or less butyric acid. It is one of the many forms of fermentation that collectively constitute putrefaction. See {Lactic fermentation}. enzymatic fermentation or {Fermentation by an unorganized ferment}. Fermentations of this class are purely chemical reactions, in which the enzyme acts as a simple catalytic agent. Of this nature are the decomposition or inversion of cane sugar into levulose and dextrose by boiling with dilute acids, the conversion of starch into dextrin and sugar by similar treatment, the conversion of starch into like products by the action of diastase of malt or ptyalin of saliva, the conversion of albuminous food into peptones and other like products by the action of pepsin-hydrochloric acid of the gastric juice or by the ferment of the pancreatic juice. Fermentation theory of disease (Biol. & Med.), the theory that most if not all, infectious or zymotic disease are caused by the introduction into the organism of the living germs of ferments, or ferments already developed (organized ferments), by which processes of fermentation are set up injurious to health. See Germ theory. Glycerin fermentation, the fermentation which occurs on mixing a dilute solution of glycerin with a peculiar species of schizomycetes and some carbonate of lime, and other matter favorable to the growth of the plant, the glycerin being changed into butyric acid, caproic acid, butyl, and ethyl alcohol. With another form of bacterium (Bacillus subtilis) ethyl alcohol and butyric acid are mainly formed. Lactic fermentation, the transformation of milk sugar or other saccharine body into lactic acid, as in the souring of milk, through the agency of a special bacterium (Bacterium lactis of Lister). In this change the milk sugar, before assuming the form of lactic acid, presumably passes through the stage of glucose. C12H22O11.H2O --> 4C3H6O3 Note: Hydrated milk sugar. Lactic acid. [1913 Webster] Note: In the lactic fermentation of dextrose or glucose, the lactic acid which is formed is very prone to undergo butyric fermentation after the manner indicated in the following equation: 2C3H6O3 (lactic acid) --> C4H8O2 (butyric acid) + 2CO2 (carbonic acid) + 2H2 (hydrogen gas). Putrefactive fermentation. See Putrefaction. [1913 Webster]
Ferment (gcide)	Ferment \Fer"ment\, n. [L. fermentum ferment (in senses 1 & 2), perh. for fervimentum, fr. fervere to be boiling hot, boil, ferment: cf. F. ferment. Cf. 1st Barm, Fervent.] 1. That which causes fermentation, as yeast, barm, or fermenting beer. [1913 Webster] Note: Ferments are of two kinds: (a) Formed or organized ferments. (b) Unorganized or structureless ferments. The latter are now called enzymes and were formerly called soluble ferments or chemical ferments. Ferments of the first class are as a rule simple microscopic vegetable organisms, and the fermentations which they engender are due to their growth and development; as, the acetic ferment, the {butyric ferment}, etc. See Fermentation. Ferments of the second class, on the other hand, are chemical substances; as a rule they are proteins soluble in glycerin and precipitated by alcohol. In action they are catalytic and, mainly, hydrolytic. Good examples are pepsin of the dastric juice, ptyalin of the salvia, and disease of malt. Before 1960 the term "ferment" to mean "enzyme" fell out of use. Enzymes are now known to be globular proteins, capable of catalyzing a wide variety of chemical reactions, not merely hydrolytic. The full set of enzymes causing production of ethyl alcohol from sugar has been identified and individually purified and studied. See enzyme. [1913 Webster +PJC] 2. Intestine motion; heat; tumult; agitation. [1913 Webster] Subdue and cool the ferment of desire. --Rogers. [1913 Webster] the nation is in a ferment. --Walpole. [1913 Webster] 3. A gentle internal motion of the constituent parts of a fluid; fermentation. [R.] [1913 Webster] Down to the lowest lees the ferment ran. --Thomson. [1913 Webster] ferment oils, volatile oils produced by the fermentation of plants, and not originally contained in them. These were the quintessences of the alchemists. --Ure. [1913 Webster]Ferment \Ferment"\, v. t. [imp. & p. p. Fermented; p. pr. & vb. n. Fermenting.] [L. fermentare, fermentatum: cf. F. fermenter. See Ferment, n.] To cause ferment or fermentation in; to set in motion; to excite internal emotion in; to heat. [1913 Webster] Ye vigorous swains! while youth ferments your blood. --Pope. [1913 Webster]Ferment \Ferment"\, v. i. 1. To undergo fermentation; to be in motion, or to be excited into sensible internal motion, as the constituent particles of an animal or vegetable fluid; to work; to effervesce. [1913 Webster] 2. To be agitated or excited by violent emotions. [1913 Webster] But finding no redress, ferment and rage. --Milton. [1913 Webster] The intellect of the age was a fermenting intellect. --De Quincey. [1913 Webster]
ferment oils (gcide)	Ferment \Fer"ment\, n. [L. fermentum ferment (in senses 1 & 2), perh. for fervimentum, fr. fervere to be boiling hot, boil, ferment: cf. F. ferment. Cf. 1st Barm, Fervent.] 1. That which causes fermentation, as yeast, barm, or fermenting beer. [1913 Webster] Note: Ferments are of two kinds: (a) Formed or organized ferments. (b) Unorganized or structureless ferments. The latter are now called enzymes and were formerly called soluble ferments or chemical ferments. Ferments of the first class are as a rule simple microscopic vegetable organisms, and the fermentations which they engender are due to their growth and development; as, the acetic ferment, the {butyric ferment}, etc. See Fermentation. Ferments of the second class, on the other hand, are chemical substances; as a rule they are proteins soluble in glycerin and precipitated by alcohol. In action they are catalytic and, mainly, hydrolytic. Good examples are pepsin of the dastric juice, ptyalin of the salvia, and disease of malt. Before 1960 the term "ferment" to mean "enzyme" fell out of use. Enzymes are now known to be globular proteins, capable of catalyzing a wide variety of chemical reactions, not merely hydrolytic. The full set of enzymes causing production of ethyl alcohol from sugar has been identified and individually purified and studied. See enzyme. [1913 Webster +PJC] 2. Intestine motion; heat; tumult; agitation. [1913 Webster] Subdue and cool the ferment of desire. --Rogers. [1913 Webster] the nation is in a ferment. --Walpole. [1913 Webster] 3. A gentle internal motion of the constituent parts of a fluid; fermentation. [R.] [1913 Webster] Down to the lowest lees the ferment ran. --Thomson. [1913 Webster] ferment oils, volatile oils produced by the fermentation of plants, and not originally contained in them. These were the quintessences of the alchemists. --Ure. [1913 Webster]
Fermentability (gcide)	Fermentability \Ferment`abil"i*ty\, n. Capability of fermentation. [1913 Webster]
Fermentable (gcide)	Fermentable \Ferment"able\, a. [Cf. F. fermentable.] Capable of fermentation; as, cider and other vegetable liquors are fermentable. [1913 Webster]
Fermental (gcide)	Fermental \Fer*ment"al\, a. Fermentative. [Obs.] [1913 Webster]
Fermentation (gcide)	Fermentation \Fer`menta"tion\ (f[~e]r`m[e^]nt[=a]"sh[u^]n), n. [Cf. F. fermentation.] 1. 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[1], whether in the form of living organisms or enzymes. It differs in kind according to the nature of the ferment which causes it. Note: In industrial microbiology fermentation usually refers to the production of chemical substances by use of microorganisms. [1913 Webster +PJC] 2. A state of agitation or excitement, as of the intellect or the feelings. [1913 Webster] It puts the soul to fermentation and activity. --Jer. Taylor. [1913 Webster] A univesal fermentation of human thought and faith. --C. Kingsley. [1913 Webster] Acetous fermentation or Acetic fermentation, a form of oxidation in which alcohol is converted into vinegar or acetic acid by the agency of a specific fungus ({Mycoderma aceti}) or series of enzymes. The process involves two distinct reactions, in which the oxygen of the air is essential. An intermediate product, acetaldehyde, is formed in the first process. 1. C2H6O + O [rarr] H2O + C2H4O Note: Alcohol. Water. Acetaldehyde. 2. C2H4O + O [rarr] C2H4O2 Note: Acetaldehyde. Acetic acid. Alcoholic fermentation, the fermentation which saccharine bodies undergo when brought in contact with the yeast plant or Torula. The sugar is converted, either directly or indirectly, into alcohol and carbonic acid, the rate of action being dependent on the rapidity with which the Torul[ae] develop. Ammoniacal fermentation, the conversion of the urea of the urine into ammonium carbonate, through the growth of the special urea ferment. CON2H4 + 2H2O = (NH4)2CO3 Note: Urea. Water. Ammonium carbonate. [1913 Webster] Note: Whenever urine is exposed to the air in open vessels for several days it undergoes this alkaline fermentation. Butyric fermentation, the decomposition of various forms of organic matter, through the agency of a peculiar worm-shaped vibrio, with formation of more or less butyric acid. It is one of the many forms of fermentation that collectively constitute putrefaction. See {Lactic fermentation}. enzymatic fermentation or {Fermentation by an unorganized ferment}. Fermentations of this class are purely chemical reactions, in which the enzyme acts as a simple catalytic agent. Of this nature are the decomposition or inversion of cane sugar into levulose and dextrose by boiling with dilute acids, the conversion of starch into dextrin and sugar by similar treatment, the conversion of starch into like products by the action of diastase of malt or ptyalin of saliva, the conversion of albuminous food into peptones and other like products by the action of pepsin-hydrochloric acid of the gastric juice or by the ferment of the pancreatic juice. Fermentation theory of disease (Biol. & Med.), the theory that most if not all, infectious or zymotic disease are caused by the introduction into the organism of the living germs of ferments, or ferments already developed (organized ferments), by which processes of fermentation are set up injurious to health. See Germ theory. Glycerin fermentation, the fermentation which occurs on mixing a dilute solution of glycerin with a peculiar species of schizomycetes and some carbonate of lime, and other matter favorable to the growth of the plant, the glycerin being changed into butyric acid, caproic acid, butyl, and ethyl alcohol. With another form of bacterium (Bacillus subtilis) ethyl alcohol and butyric acid are mainly formed. Lactic fermentation, the transformation of milk sugar or other saccharine body into lactic acid, as in the souring of milk, through the agency of a special bacterium (Bacterium lactis of Lister). In this change the milk sugar, before assuming the form of lactic acid, presumably passes through the stage of glucose. C12H22O11.H2O --> 4C3H6O3 Note: Hydrated milk sugar. Lactic acid. [1913 Webster] Note: In the lactic fermentation of dextrose or glucose, the lactic acid which is formed is very prone to undergo butyric fermentation after the manner indicated in the following equation: 2C3H6O3 (lactic acid) --> C4H8O2 (butyric acid) + 2CO2 (carbonic acid) + 2H2 (hydrogen gas). Putrefactive fermentation. See Putrefaction. [1913 Webster]
Fermentation by an unorganized ferment (gcide)	Fermentation \Fer`menta"tion\ (f[~e]r`m[e^]nt[=a]"sh[u^]n), n. [Cf. F. fermentation.] 1. 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[1], whether in the form of living organisms or enzymes. It differs in kind according to the nature of the ferment which causes it. Note: In industrial microbiology fermentation usually refers to the production of chemical substances by use of microorganisms. [1913 Webster +PJC] 2. A state of agitation or excitement, as of the intellect or the feelings. [1913 Webster] It puts the soul to fermentation and activity. --Jer. Taylor. [1913 Webster] A univesal fermentation of human thought and faith. --C. Kingsley. [1913 Webster] Acetous fermentation or Acetic fermentation, a form of oxidation in which alcohol is converted into vinegar or acetic acid by the agency of a specific fungus ({Mycoderma aceti}) or series of enzymes. The process involves two distinct reactions, in which the oxygen of the air is essential. An intermediate product, acetaldehyde, is formed in the first process. 1. C2H6O + O [rarr] H2O + C2H4O Note: Alcohol. Water. Acetaldehyde. 2. C2H4O + O [rarr] C2H4O2 Note: Acetaldehyde. Acetic acid. Alcoholic fermentation, the fermentation which saccharine bodies undergo when brought in contact with the yeast plant or Torula. The sugar is converted, either directly or indirectly, into alcohol and carbonic acid, the rate of action being dependent on the rapidity with which the Torul[ae] develop. Ammoniacal fermentation, the conversion of the urea of the urine into ammonium carbonate, through the growth of the special urea ferment. CON2H4 + 2H2O = (NH4)2CO3 Note: Urea. Water. Ammonium carbonate. [1913 Webster] Note: Whenever urine is exposed to the air in open vessels for several days it undergoes this alkaline fermentation. Butyric fermentation, the decomposition of various forms of organic matter, through the agency of a peculiar worm-shaped vibrio, with formation of more or less butyric acid. It is one of the many forms of fermentation that collectively constitute putrefaction. See {Lactic fermentation}. enzymatic fermentation or {Fermentation by an unorganized ferment}. Fermentations of this class are purely chemical reactions, in which the enzyme acts as a simple catalytic agent. Of this nature are the decomposition or inversion of cane sugar into levulose and dextrose by boiling with dilute acids, the conversion of starch into dextrin and sugar by similar treatment, the conversion of starch into like products by the action of diastase of malt or ptyalin of saliva, the conversion of albuminous food into peptones and other like products by the action of pepsin-hydrochloric acid of the gastric juice or by the ferment of the pancreatic juice. Fermentation theory of disease (Biol. & Med.), the theory that most if not all, infectious or zymotic disease are caused by the introduction into the organism of the living germs of ferments, or ferments already developed (organized ferments), by which processes of fermentation are set up injurious to health. See Germ theory. Glycerin fermentation, the fermentation which occurs on mixing a dilute solution of glycerin with a peculiar species of schizomycetes and some carbonate of lime, and other matter favorable to the growth of the plant, the glycerin being changed into butyric acid, caproic acid, butyl, and ethyl alcohol. With another form of bacterium (Bacillus subtilis) ethyl alcohol and butyric acid are mainly formed. Lactic fermentation, the transformation of milk sugar or other saccharine body into lactic acid, as in the souring of milk, through the agency of a special bacterium (Bacterium lactis of Lister). In this change the milk sugar, before assuming the form of lactic acid, presumably passes through the stage of glucose. C12H22O11.H2O --> 4C3H6O3 Note: Hydrated milk sugar. Lactic acid. [1913 Webster] Note: In the lactic fermentation of dextrose or glucose, the lactic acid which is formed is very prone to undergo butyric fermentation after the manner indicated in the following equation: 2C3H6O3 (lactic acid) --> C4H8O2 (butyric acid) + 2CO2 (carbonic acid) + 2H2 (hydrogen gas). Putrefactive fermentation. See Putrefaction. [1913 Webster]
Fermentation tank (gcide)	Fermentation tank \Fer`men*ta"tion tank\ a tank in which fermentations are carried out. [PJC]
Fermentation theory of disease (gcide)	Fermentation \Fer`menta"tion\ (f[~e]r`m[e^]nt[=a]"sh[u^]n), n. [Cf. F. fermentation.] 1. 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[1], whether in the form of living organisms or enzymes. It differs in kind according to the nature of the ferment which causes it. Note: In industrial microbiology fermentation usually refers to the production of chemical substances by use of microorganisms. [1913 Webster +PJC] 2. A state of agitation or excitement, as of the intellect or the feelings. [1913 Webster] It puts the soul to fermentation and activity. --Jer. Taylor. [1913 Webster] A univesal fermentation of human thought and faith. --C. Kingsley. [1913 Webster] Acetous fermentation or Acetic fermentation, a form of oxidation in which alcohol is converted into vinegar or acetic acid by the agency of a specific fungus ({Mycoderma aceti}) or series of enzymes. The process involves two distinct reactions, in which the oxygen of the air is essential. An intermediate product, acetaldehyde, is formed in the first process. 1. C2H6O + O [rarr] H2O + C2H4O Note: Alcohol. Water. Acetaldehyde. 2. C2H4O + O [rarr] C2H4O2 Note: Acetaldehyde. Acetic acid. Alcoholic fermentation, the fermentation which saccharine bodies undergo when brought in contact with the yeast plant or Torula. The sugar is converted, either directly or indirectly, into alcohol and carbonic acid, the rate of action being dependent on the rapidity with which the Torul[ae] develop. Ammoniacal fermentation, the conversion of the urea of the urine into ammonium carbonate, through the growth of the special urea ferment. CON2H4 + 2H2O = (NH4)2CO3 Note: Urea. Water. Ammonium carbonate. [1913 Webster] Note: Whenever urine is exposed to the air in open vessels for several days it undergoes this alkaline fermentation. Butyric fermentation, the decomposition of various forms of organic matter, through the agency of a peculiar worm-shaped vibrio, with formation of more or less butyric acid. It is one of the many forms of fermentation that collectively constitute putrefaction. See {Lactic fermentation}. enzymatic fermentation or {Fermentation by an unorganized ferment}. Fermentations of this class are purely chemical reactions, in which the enzyme acts as a simple catalytic agent. Of this nature are the decomposition or inversion of cane sugar into levulose and dextrose by boiling with dilute acids, the conversion of starch into dextrin and sugar by similar treatment, the conversion of starch into like products by the action of diastase of malt or ptyalin of saliva, the conversion of albuminous food into peptones and other like products by the action of pepsin-hydrochloric acid of the gastric juice or by the ferment of the pancreatic juice. Fermentation theory of disease (Biol. & Med.), the theory that most if not all, infectious or zymotic disease are caused by the introduction into the organism of the living germs of ferments, or ferments already developed (organized ferments), by which processes of fermentation are set up injurious to health. See Germ theory. Glycerin fermentation, the fermentation which occurs on mixing a dilute solution of glycerin with a peculiar species of schizomycetes and some carbonate of lime, and other matter favorable to the growth of the plant, the glycerin being changed into butyric acid, caproic acid, butyl, and ethyl alcohol. With another form of bacterium (Bacillus subtilis) ethyl alcohol and butyric acid are mainly formed. Lactic fermentation, the transformation of milk sugar or other saccharine body into lactic acid, as in the souring of milk, through the agency of a special bacterium (Bacterium lactis of Lister). In this change the milk sugar, before assuming the form of lactic acid, presumably passes through the stage of glucose. C12H22O11.H2O --> 4C3H6O3 Note: Hydrated milk sugar. Lactic acid. [1913 Webster] Note: In the lactic fermentation of dextrose or glucose, the lactic acid which is formed is very prone to undergo butyric fermentation after the manner indicated in the following equation: 2C3H6O3 (lactic acid) --> C4H8O2 (butyric acid) + 2CO2 (carbonic acid) + 2H2 (hydrogen gas). Putrefactive fermentation. See Putrefaction. [1913 Webster]
Fermentative (gcide)	Fermentative \Ferment"ative\, a. [Cf. F. fermentatif.] Causing, or having power to cause, fermentation; produced by fermentation; fermenting; as, a fermentative process. -- Ferment"atively, adv. -- Ferment"ativeness, n. [1913 Webster]
Fermentatively (gcide)	Fermentative \Ferment"ative\, a. [Cf. F. fermentatif.] Causing, or having power to cause, fermentation; produced by fermentation; fermenting; as, a fermentative process. -- Ferment"atively, adv. -- Ferment"ativeness, n. [1913 Webster]
Fermentativeness (gcide)	Fermentative \Ferment"ative\, a. [Cf. F. fermentatif.] Causing, or having power to cause, fermentation; produced by fermentation; fermenting; as, a fermentative process. -- Ferment"atively, adv. -- Ferment"ativeness, n. [1913 Webster]
Fermented (gcide)	Ferment \Fer*ment"\, v. t. [imp. & p. p. Fermented; p. pr. & vb. n. Fermenting.] [L. fermentare, fermentatum: cf. F. fermenter. See Ferment, n.] To cause ferment or fermentation in; to set in motion; to excite internal emotion in; to heat. [1913 Webster] Ye vigorous swains! while youth ferments your blood. --Pope. [1913 Webster]
Fermenter (gcide)	Fermenter \Fer*ment"er\, n. an apparatus for carrying out fermentation by a liquid suspension of microorganisms; a fermentation tank; as, an industrial fermenter. Note: Laboratiory and industrial fermenters are usually equipped with a means of stirring the contained liquid so as to avoid settling of the fermenting organisms, and often have other, sometimes elaborate, mechanisms to control conditions of the fermentation, such as temperature, degree of aeration, or pH. The main structures of large industrial fermenters are typically made of steel. [PJC]
Fermenting (gcide)	Ferment \Fer*ment"\, v. t. [imp. & p. p. Fermented; p. pr. & vb. n. Fermenting.] [L. fermentare, fermentatum: cf. F. fermenter. See Ferment, n.] To cause ferment or fermentation in; to set in motion; to excite internal emotion in; to heat. [1913 Webster] Ye vigorous swains! while youth ferments your blood. --Pope. [1913 Webster]
Fibrin ferment (gcide)	Fibrin \Fi"brin\, n. [Cf. F. fibrine. See Fiber.] (Physiol. Chem.) 1. A white, albuminous, fibrous substance, formed in the coagulation of the blood either by decomposition of fibrinogen, or from the union of fibrinogen and paraglobulin which exist separately in the blood. It is insoluble in water, but is readily digestible in gastric and pancreatic juice. [1913 Webster] 2. The white, albuminous mass remaining after washing lean beef or other meat with water until all coloring matter is removed; the fibrous portion of the muscle tissue; flesh fibrin. [1913 Webster] 3. An albuminous body, resembling animal fibrin in composition, found in cereal grains and similar seeds; vegetable fibrin. [1913 Webster] Fibrin factors (Physiol.), the albuminous bodies, paraglobulin and fibrinigen in the blood, which, by the action of the fibrin ferment, are changed into fibrin, in coagulation. Fibrin ferment (Physiol. Chem.), a ferment which makes its appearance in the blood shortly after it is shed, and is supposed to be the active agent in causing coagulation of the blood, with formation of fibrin. [1913 Webster]
Glycerin fermentation (gcide)	Fermentation \Fer`menta"tion\ (f[~e]r`m[e^]nt[=a]"sh[u^]n), n. [Cf. F. fermentation.] 1. 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[1], whether in the form of living organisms or enzymes. It differs in kind according to the nature of the ferment which causes it. Note: In industrial microbiology fermentation usually refers to the production of chemical substances by use of microorganisms. [1913 Webster +PJC] 2. A state of agitation or excitement, as of the intellect or the feelings. [1913 Webster] It puts the soul to fermentation and activity. --Jer. Taylor. [1913 Webster] A univesal fermentation of human thought and faith. --C. Kingsley. [1913 Webster] Acetous fermentation or Acetic fermentation, a form of oxidation in which alcohol is converted into vinegar or acetic acid by the agency of a specific fungus ({Mycoderma aceti}) or series of enzymes. The process involves two distinct reactions, in which the oxygen of the air is essential. An intermediate product, acetaldehyde, is formed in the first process. 1. C2H6O + O [rarr] H2O + C2H4O Note: Alcohol. Water. Acetaldehyde. 2. C2H4O + O [rarr] C2H4O2 Note: Acetaldehyde. Acetic acid. Alcoholic fermentation, the fermentation which saccharine bodies undergo when brought in contact with the yeast plant or Torula. The sugar is converted, either directly or indirectly, into alcohol and carbonic acid, the rate of action being dependent on the rapidity with which the Torul[ae] develop. Ammoniacal fermentation, the conversion of the urea of the urine into ammonium carbonate, through the growth of the special urea ferment. CON2H4 + 2H2O = (NH4)2CO3 Note: Urea. Water. Ammonium carbonate. [1913 Webster] Note: Whenever urine is exposed to the air in open vessels for several days it undergoes this alkaline fermentation. Butyric fermentation, the decomposition of various forms of organic matter, through the agency of a peculiar worm-shaped vibrio, with formation of more or less butyric acid. It is one of the many forms of fermentation that collectively constitute putrefaction. See {Lactic fermentation}. enzymatic fermentation or {Fermentation by an unorganized ferment}. Fermentations of this class are purely chemical reactions, in which the enzyme acts as a simple catalytic agent. Of this nature are the decomposition or inversion of cane sugar into levulose and dextrose by boiling with dilute acids, the conversion of starch into dextrin and sugar by similar treatment, the conversion of starch into like products by the action of diastase of malt or ptyalin of saliva, the conversion of albuminous food into peptones and other like products by the action of pepsin-hydrochloric acid of the gastric juice or by the ferment of the pancreatic juice. Fermentation theory of disease (Biol. & Med.), the theory that most if not all, infectious or zymotic disease are caused by the introduction into the organism of the living germs of ferments, or ferments already developed (organized ferments), by which processes of fermentation are set up injurious to health. See Germ theory. Glycerin fermentation, the fermentation which occurs on mixing a dilute solution of glycerin with a peculiar species of schizomycetes and some carbonate of lime, and other matter favorable to the growth of the plant, the glycerin being changed into butyric acid, caproic acid, butyl, and ethyl alcohol. With another form of bacterium (Bacillus subtilis) ethyl alcohol and butyric acid are mainly formed. Lactic fermentation, the transformation of milk sugar or other saccharine body into lactic acid, as in the souring of milk, through the agency of a special bacterium (Bacterium lactis of Lister). In this change the milk sugar, before assuming the form of lactic acid, presumably passes through the stage of glucose. C12H22O11.H2O --> 4C3H6O3 Note: Hydrated milk sugar. Lactic acid. [1913 Webster] Note: In the lactic fermentation of dextrose or glucose, the lactic acid which is formed is very prone to undergo butyric fermentation after the manner indicated in the following equation: 2C3H6O3 (lactic acid) --> C4H8O2 (butyric acid) + 2CO2 (carbonic acid) + 2H2 (hydrogen gas). Putrefactive fermentation. See Putrefaction. [1913 Webster]
hydrolytic ferment (gcide)	Hydrolase \Hy"drolase\, n. [Hydrolysis + -ase.] 1. (Chem.) an enzyme which causes the splitting of a chemical bond with the addition of the elements of water; a hydrolytic enzyme. Formerly called a hydrolytic ferment. Note: There are many known hydrolases, including nearly all of the digestive enzymes. Among the hydrolases are the esterases, which split ester bonds and amidases, which split amide bonds, and among the latter are the proteases and peptidases, which split peptide bonds, such as those found in proteins. [PJC]Hydrolytic \Hy`drolyt"ic\, a. [Hydro-, 1 + Gr. ? to loose.] 1. (Chem.) Tending to remove or separate water; eliminating water. [archaic] [1913 Webster] 2. (Chem.) of, pertaining to, or accompanied by hydrolysis. [PJC] Hydrolytic agents, such as sulphuric acid or caustic alkali. --Encyc. Brit. [1913 Webster] Hydrolytic ferment (Physiol. Chem.), an enzyme (formerly referred to as a ferment), which acts only in the presence of water, and which causes the substance acted upon to take up a molecule of water, resulting in the splitting of a chemical bond and often splitting one compound into two. Thus, diastase of malt, ptyalin of saliva, and boiling dilute sulphuric acid all convert starch by hydration into dextrin and sugar. Nearly all of the digestive enzymes are hydrolytic in their action. Since 1910 such an enzyme is usually referred to as a {hydrolase} or {{hydrolytic enzyme}}. [1913 Webster +PJC]
Hydrolytic ferment (gcide)	Hydrolase \Hy"drolase\, n. [Hydrolysis + -ase.] 1. (Chem.) an enzyme which causes the splitting of a chemical bond with the addition of the elements of water; a hydrolytic enzyme. Formerly called a hydrolytic ferment. Note: There are many known hydrolases, including nearly all of the digestive enzymes. Among the hydrolases are the esterases, which split ester bonds and amidases, which split amide bonds, and among the latter are the proteases and peptidases, which split peptide bonds, such as those found in proteins. [PJC]Hydrolytic \Hy`drolyt"ic\, a. [Hydro-, 1 + Gr. ? to loose.] 1. (Chem.) Tending to remove or separate water; eliminating water. [archaic] [1913 Webster] 2. (Chem.) of, pertaining to, or accompanied by hydrolysis. [PJC] Hydrolytic agents, such as sulphuric acid or caustic alkali. --Encyc. Brit. [1913 Webster] Hydrolytic ferment (Physiol. Chem.), an enzyme (formerly referred to as a ferment), which acts only in the presence of water, and which causes the substance acted upon to take up a molecule of water, resulting in the splitting of a chemical bond and often splitting one compound into two. Thus, diastase of malt, ptyalin of saliva, and boiling dilute sulphuric acid all convert starch by hydration into dextrin and sugar. Nearly all of the digestive enzymes are hydrolytic in their action. Since 1910 such an enzyme is usually referred to as a {hydrolase} or {{hydrolytic enzyme}}. [1913 Webster +PJC]
Lactic ferment (gcide)	Lactic \Lac"tic\, a. [L. lac, lactis, milk: cf. F. lactique. See Lacteal, and cf. Galactic.] (Physiol. Chem.) Of or pertaining to milk; procured from sour milk or whey; as, lactic acid; lactic fermentation, etc. [1913 Webster] Lactic acid (Physiol. Chem.), a sirupy, colorless fluid, soluble in water, with an intensely sour taste and strong acid reaction. There is one center of optical activity, and this results in the observation of three isomeric modifications all having the formula C3H6O3; one is dextrorotatory (L-lactic acid), the other levorotatory (D-lactic acid), and the third an optically inactive mixture of the first two (DL-lactic acid); chemically it is 2-hydroxypropanoic acid. Sarcolactic acid or paralactic acid occurs chiefly in dead muscle tissue, while ordinary lactic acid (DL-lactic acid) results from fermentation, such as the fermentation of milk by lactic acid bacteria. The two acids are alike in having the same constitution (expressed by the name {ethylidene lactic acid}), but the latter is optically inactive, while sarcolactic acid rotates the plane of polarization to the right. The third acid, ethylene lactic acid, accompanies sarcolactic acid in the juice of flesh, and is optically inactive. Lactic ferment, an organized ferment (Bacterium lacticum or Bacterium lactis), which produces lactic fermentation, decomposing the sugar of milk into carbonic and lactic acids, the latter, of which renders the milk sour, and precipitates the casein, thus giving rise to the so-called spontaneous coagulation of milk. Lactic fermentation. See under Fermentation. [1913 Webster +PJC]
Lactic fermentation (gcide)	Lactic \Lac"tic\, a. [L. lac, lactis, milk: cf. F. lactique. See Lacteal, and cf. Galactic.] (Physiol. Chem.) Of or pertaining to milk; procured from sour milk or whey; as, lactic acid; lactic fermentation, etc. [1913 Webster] Lactic acid (Physiol. Chem.), a sirupy, colorless fluid, soluble in water, with an intensely sour taste and strong acid reaction. There is one center of optical activity, and this results in the observation of three isomeric modifications all having the formula C3H6O3; one is dextrorotatory (L-lactic acid), the other levorotatory (D-lactic acid), and the third an optically inactive mixture of the first two (DL-lactic acid); chemically it is 2-hydroxypropanoic acid. Sarcolactic acid or paralactic acid occurs chiefly in dead muscle tissue, while ordinary lactic acid (DL-lactic acid) results from fermentation, such as the fermentation of milk by lactic acid bacteria. The two acids are alike in having the same constitution (expressed by the name {ethylidene lactic acid}), but the latter is optically inactive, while sarcolactic acid rotates the plane of polarization to the right. The third acid, ethylene lactic acid, accompanies sarcolactic acid in the juice of flesh, and is optically inactive. Lactic ferment, an organized ferment (Bacterium lacticum or Bacterium lactis), which produces lactic fermentation, decomposing the sugar of milk into carbonic and lactic acids, the latter, of which renders the milk sour, and precipitates the casein, thus giving rise to the so-called spontaneous coagulation of milk. Lactic fermentation. See under Fermentation. [1913 Webster +PJC]Fermentation \Fer`menta"tion\ (f[~e]r`m[e^]nt[=a]"sh[u^]n), n. [Cf. F. fermentation.] 1. 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[1], whether in the form of living organisms or enzymes. It differs in kind according to the nature of the ferment which causes it. Note: In industrial microbiology fermentation usually refers to the production of chemical substances by use of microorganisms. [1913 Webster +PJC] 2. A state of agitation or excitement, as of the intellect or the feelings. [1913 Webster] It puts the soul to fermentation and activity. --Jer. Taylor. [1913 Webster] A univesal fermentation of human thought and faith. --C. Kingsley. [1913 Webster] Acetous fermentation or Acetic fermentation, a form of oxidation in which alcohol is converted into vinegar or acetic acid by the agency of a specific fungus ({Mycoderma aceti}) or series of enzymes. The process involves two distinct reactions, in which the oxygen of the air is essential. An intermediate product, acetaldehyde, is formed in the first process. 1. C2H6O + O [rarr] H2O + C2H4O Note: Alcohol. Water. Acetaldehyde. 2. C2H4O + O [rarr] C2H4O2 Note: Acetaldehyde. Acetic acid. Alcoholic fermentation, the fermentation which saccharine bodies undergo when brought in contact with the yeast plant or Torula. The sugar is converted, either directly or indirectly, into alcohol and carbonic acid, the rate of action being dependent on the rapidity with which the Torul[ae] develop. Ammoniacal fermentation, the conversion of the urea of the urine into ammonium carbonate, through the growth of the special urea ferment. CON2H4 + 2H2O = (NH4)2CO3 Note: Urea. Water. Ammonium carbonate. [1913 Webster] Note: Whenever urine is exposed to the air in open vessels for several days it undergoes this alkaline fermentation. Butyric fermentation, the decomposition of various forms of organic matter, through the agency of a peculiar worm-shaped vibrio, with formation of more or less butyric acid. It is one of the many forms of fermentation that collectively constitute putrefaction. See {Lactic fermentation}. enzymatic fermentation or {Fermentation by an unorganized ferment}. Fermentations of this class are purely chemical reactions, in which the enzyme acts as a simple catalytic agent. Of this nature are the decomposition or inversion of cane sugar into levulose and dextrose by boiling with dilute acids, the conversion of starch into dextrin and sugar by similar treatment, the conversion of starch into like products by the action of diastase of malt or ptyalin of saliva, the conversion of albuminous food into peptones and other like products by the action of pepsin-hydrochloric acid of the gastric juice or by the ferment of the pancreatic juice. Fermentation theory of disease (Biol. & Med.), the theory that most if not all, infectious or zymotic disease are caused by the introduction into the organism of the living germs of ferments, or ferments already developed (organized ferments), by which processes of fermentation are set up injurious to health. See Germ theory. Glycerin fermentation, the fermentation which occurs on mixing a dilute solution of glycerin with a peculiar species of schizomycetes and some carbonate of lime, and other matter favorable to the growth of the plant, the glycerin being changed into butyric acid, caproic acid, butyl, and ethyl alcohol. With another form of bacterium (Bacillus subtilis) ethyl alcohol and butyric acid are mainly formed. Lactic fermentation, the transformation of milk sugar or other saccharine body into lactic acid, as in the souring of milk, through the agency of a special bacterium (Bacterium lactis of Lister). In this change the milk sugar, before assuming the form of lactic acid, presumably passes through the stage of glucose. C12H22O11.H2O --> 4C3H6O3 Note: Hydrated milk sugar. Lactic acid. [1913 Webster] Note: In the lactic fermentation of dextrose or glucose, the lactic acid which is formed is very prone to undergo butyric fermentation after the manner indicated in the following equation: 2C3H6O3 (lactic acid) --> C4H8O2 (butyric acid) + 2CO2 (carbonic acid) + 2H2 (hydrogen gas). Putrefactive fermentation. See Putrefaction. [1913 Webster]
Preferment (gcide)	Preferment \Pre*fer"ment\, n. 1. The act of choosing, or the state of being chosen; preference. [R.] [1913 Webster] Natural preferment of the one . . . before the other. --Sir T. Browne. [1913 Webster] 2. The act of preferring, or advancing in dignity or office; the state of being advanced; promotion. [1913 Webster] Neither royal blandishments nor promises of valuable preferment had been spared. --Macaulay. [1913 Webster] 3. A position or office of honor or profit; as, the preferments of the church. [1913 Webster]
Putrefactive fermentation (gcide)	Fermentation \Fer`menta"tion\ (f[~e]r`m[e^]nt[=a]"sh[u^]n), n. [Cf. F. fermentation.] 1. 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[1], whether in the form of living organisms or enzymes. It differs in kind according to the nature of the ferment which causes it. Note: In industrial microbiology fermentation usually refers to the production of chemical substances by use of microorganisms. [1913 Webster +PJC] 2. A state of agitation or excitement, as of the intellect or the feelings. [1913 Webster] It puts the soul to fermentation and activity. --Jer. Taylor. [1913 Webster] A univesal fermentation of human thought and faith. --C. Kingsley. [1913 Webster] Acetous fermentation or Acetic fermentation, a form of oxidation in which alcohol is converted into vinegar or acetic acid by the agency of a specific fungus ({Mycoderma aceti}) or series of enzymes. The process involves two distinct reactions, in which the oxygen of the air is essential. An intermediate product, acetaldehyde, is formed in the first process. 1. C2H6O + O [rarr] H2O + C2H4O Note: Alcohol. Water. Acetaldehyde. 2. C2H4O + O [rarr] C2H4O2 Note: Acetaldehyde. Acetic acid. Alcoholic fermentation, the fermentation which saccharine bodies undergo when brought in contact with the yeast plant or Torula. The sugar is converted, either directly or indirectly, into alcohol and carbonic acid, the rate of action being dependent on the rapidity with which the Torul[ae] develop. Ammoniacal fermentation, the conversion of the urea of the urine into ammonium carbonate, through the growth of the special urea ferment. CON2H4 + 2H2O = (NH4)2CO3 Note: Urea. Water. Ammonium carbonate. [1913 Webster] Note: Whenever urine is exposed to the air in open vessels for several days it undergoes this alkaline fermentation. Butyric fermentation, the decomposition of various forms of organic matter, through the agency of a peculiar worm-shaped vibrio, with formation of more or less butyric acid. It is one of the many forms of fermentation that collectively constitute putrefaction. See {Lactic fermentation}. enzymatic fermentation or {Fermentation by an unorganized ferment}. Fermentations of this class are purely chemical reactions, in which the enzyme acts as a simple catalytic agent. Of this nature are the decomposition or inversion of cane sugar into levulose and dextrose by boiling with dilute acids, the conversion of starch into dextrin and sugar by similar treatment, the conversion of starch into like products by the action of diastase of malt or ptyalin of saliva, the conversion of albuminous food into peptones and other like products by the action of pepsin-hydrochloric acid of the gastric juice or by the ferment of the pancreatic juice. Fermentation theory of disease (Biol. & Med.), the theory that most if not all, infectious or zymotic disease are caused by the introduction into the organism of the living germs of ferments, or ferments already developed (organized ferments), by which processes of fermentation are set up injurious to health. See Germ theory. Glycerin fermentation, the fermentation which occurs on mixing a dilute solution of glycerin with a peculiar species of schizomycetes and some carbonate of lime, and other matter favorable to the growth of the plant, the glycerin being changed into butyric acid, caproic acid, butyl, and ethyl alcohol. With another form of bacterium (Bacillus subtilis) ethyl alcohol and butyric acid are mainly formed. Lactic fermentation, the transformation of milk sugar or other saccharine body into lactic acid, as in the souring of milk, through the agency of a special bacterium (Bacterium lactis of Lister). In this change the milk sugar, before assuming the form of lactic acid, presumably passes through the stage of glucose. C12H22O11.H2O --> 4C3H6O3 Note: Hydrated milk sugar. Lactic acid. [1913 Webster] Note: In the lactic fermentation of dextrose or glucose, the lactic acid which is formed is very prone to undergo butyric fermentation after the manner indicated in the following equation: 2C3H6O3 (lactic acid) --> C4H8O2 (butyric acid) + 2CO2 (carbonic acid) + 2H2 (hydrogen gas). Putrefactive fermentation. See Putrefaction. [1913 Webster]
Referment (gcide)	Referment \Refer"ment\ (r?f?r"ment), n. The act of referring; reference. --Laud. [1913 Webster]Re-ferment \Re`-ferment"\ (r?`f?rm?nt"), v. t. & i. To ferment, or cause to ferment, again. --Blackmore. [1913 Webster]
Re-ferment (gcide)	Referment \Refer"ment\ (r?f?r"ment), n. The act of referring; reference. --Laud. [1913 Webster]Re-ferment \Re`-ferment"\ (r?`f?rm?nt"), v. t. & i. To ferment, or cause to ferment, again. --Blackmore. [1913 Webster]
Rennet ferment (gcide)	Rennet \Ren"net\, n. [AS. rinnan, rennan, to run, cf. gerinnan to curdle, coagulate. [root]11. See Run, v.] 1. The inner, or mucous, membrane of the fourth stomach of the calf, or other young ruminant. [1913 Webster] 2. an infusion or preparation of the calf stomach lining, used for coagulating milk. The active principle in this coagulating action is the enzyme rennin. [Written also runnet.] [1913 Webster +PJC] Cheese rennet. (Bot.) See under Cheese. Rennet ferment (Physiol. Chem.), the enzyme rennin, present in rennet and in variable quantity in the gastric juice of most animals, which has the power of curdling milk. The enzyme presumably acts by changing the casein of milk from a soluble to an insoluble form. Rennet stomach (Anat.), the fourth stomach, or abomasum, of ruminants. [1913 Webster +PJC]
soluble ferments (gcide)	Ferment \Fer"ment\, n. [L. fermentum ferment (in senses 1 & 2), perh. for fervimentum, fr. fervere to be boiling hot, boil, ferment: cf. F. ferment. Cf. 1st Barm, Fervent.] 1. That which causes fermentation, as yeast, barm, or fermenting beer. [1913 Webster] Note: Ferments are of two kinds: (a) Formed or organized ferments. (b) Unorganized or structureless ferments. The latter are now called enzymes and were formerly called soluble ferments or chemical ferments. Ferments of the first class are as a rule simple microscopic vegetable organisms, and the fermentations which they engender are due to their growth and development; as, the acetic ferment, the {butyric ferment}, etc. See Fermentation. Ferments of the second class, on the other hand, are chemical substances; as a rule they are proteins soluble in glycerin and precipitated by alcohol. In action they are catalytic and, mainly, hydrolytic. Good examples are pepsin of the dastric juice, ptyalin of the salvia, and disease of malt. Before 1960 the term "ferment" to mean "enzyme" fell out of use. Enzymes are now known to be globular proteins, capable of catalyzing a wide variety of chemical reactions, not merely hydrolytic. The full set of enzymes causing production of ethyl alcohol from sugar has been identified and individually purified and studied. See enzyme. [1913 Webster +PJC] 2. Intestine motion; heat; tumult; agitation. [1913 Webster] Subdue and cool the ferment of desire. --Rogers. [1913 Webster] the nation is in a ferment. --Walpole. [1913 Webster] 3. A gentle internal motion of the constituent parts of a fluid; fermentation. [R.] [1913 Webster] Down to the lowest lees the ferment ran. --Thomson. [1913 Webster] ferment oils, volatile oils produced by the fermentation of plants, and not originally contained in them. These were the quintessences of the alchemists. --Ure. [1913 Webster]
Top fermentation (gcide)	Top fermentation \Top fermentation\ An alcoholic fermentation during which the yeast cells are carried to the top of the fermenting liquid. It proceeds with some violence and requires a temperature of 14-30[deg] C. (58-86[deg] F.). It is used in the production of ale, porter, etc., and of wines high in alcohol, and in distilling. [Webster 1913 Suppl.]
Unfermentable (gcide)	Unfermentable \Unfermentable\ See fermentable.
Unfermented (gcide)	Unfermented \Unfermented\ See fermented.
Urea ferment (gcide)	Urea \U"re*a\, a. [NL. See Urine.] (Physiol. Chem.) A very soluble crystalline body which is the chief constituent of the urine in mammals and some other animals. It is also present in small quantity in blood, serous fluids, lymph, the liver, etc. [1913 Webster] Note: It is the main product of the regressive metamorphosis (katabolism) of proteid matter in the body, and is excreted daily to the amount of about 500 grains by a man of average weight. Chemically it is carbamide, CO(NH2)2, and when heated with strong acids or alkalies is decomposed into carbonic acid and ammonia. It unites with acids to form salts, as nitrate of urea, and it can be made synthetically from ammonium cyanate, with which it is isomeric. [1913 Webster] Urea ferment, a soluble ferment formed by certain bacteria, which, however, yield the ferment from the body of their cells only after they have been killed by alcohol. It causes urea to take up water and decompose into carbonic acid and ammonia. Many different bacteria possess this property, especially Bacterium ureae and {Micrococcus ureae}, which are found abundantly in urines undergoing alkaline fermentation. [1913 Webster]
bottom fermentation (wn)	bottom fermentation n 1: a slow kind of alcoholic fermentation at a temperature low enough that the yeast cells can sink to the bottom of the fermenting liquid; used in the production of lager
bottom fermenting yeast (wn)	bottom fermenting yeast n 1: brewer's yeast used in bottom fermentation of lager

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