slovodefinícia
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 slovodefinícia
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`men*ta"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]
Acetous fermentation
(gcide)
Fermentation \Fer`men*ta"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]
Alcoholic fermentation
(gcide)
Fermentation \Fer`men*ta"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]
Ammoniacal fermentation
(gcide)
Ammoniacal fermentation \Am`mo*ni"a*cal fer`men*ta"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`men*ta"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`men*ta"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]
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`men*ta"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]
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 \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 \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 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 \Fer*ment`a*bil"i*ty\, n.
Capability of fermentation.
[1913 Webster]
Fermentable
(gcide)
Fermentable \Fer*ment"a*ble\, 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`men*ta"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]
Fermentation by an unorganized ferment
(gcide)
Fermentation \Fer`men*ta"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]
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`men*ta"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]
Fermentative
(gcide)
Fermentative \Fer*ment"a*tive\, a. [Cf. F. fermentatif.]
Causing, or having power to cause, fermentation; produced by
fermentation; fermenting; as, a fermentative process. --
Fer*ment"a*tive*ly, adv. -- Fer*ment"a*tive*ness, n.
[1913 Webster]
Fermentatively
(gcide)
Fermentative \Fer*ment"a*tive\, a. [Cf. F. fermentatif.]
Causing, or having power to cause, fermentation; produced by
fermentation; fermenting; as, a fermentative process. --
Fer*ment"a*tive*ly, adv. -- Fer*ment"a*tive*ness, n.
[1913 Webster]
Fermentativeness
(gcide)
Fermentative \Fer*ment"a*tive\, a. [Cf. F. fermentatif.]
Causing, or having power to cause, fermentation; produced by
fermentation; fermenting; as, a fermentative process. --
Fer*ment"a*tive*ly, adv. -- Fer*ment"a*tive*ness, 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`men*ta"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]
hydrolytic ferment
(gcide)
Hydrolase \Hy"dro*lase\, 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`dro*lyt"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"dro*lase\, 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`dro*lyt"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`men*ta"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]
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`men*ta"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]
Referment
(gcide)
Referment \Re*fer"ment\ (r?*f?r"ment), n.
The act of referring; reference. --Laud.
[1913 Webster]Re-ferment \Re`-fer*ment"\ (r?`f?r*m?nt"), v. t. & i.
To ferment, or cause to ferment, again. --Blackmore.
[1913 Webster]
Re-ferment
(gcide)
Referment \Re*fer"ment\ (r?*f?r"ment), n.
The act of referring; reference. --Laud.
[1913 Webster]Re-ferment \Re`-fer*ment"\ (r?`f?r*m?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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