Ferment
[fə'ment] or [fɚ'mɛnt]
Definition
(noun.) a substance capable of bringing about fermentation.
(verb.) 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'.
(verb.) work up into agitation or excitement; 'Islam is fermenting Africa'.
(verb.) be in an agitated or excited state; 'The Middle East is fermenting'; 'Her mind ferments'.
Checked by Curtis--From WordNet
Definition
(n.) That which causes fermentation, as yeast, barm, or fermenting beer.
(n.) Intestine motion; heat; tumult; agitation.
(n.) A gentle internal motion of the constituent parts of a fluid; fermentation.
(n.) To cause ferment of fermentation in; to set in motion; to excite internal emotion in; to heat.
(v. i.) To undergo fermentation; to be in motion, or to be excited into sensible internal motion, as the constituent oarticles of an animal or vegetable fluid; to work; to effervesce.
(v. i.) To be agitated or excited by violent emotions.
Checker: Shelia
Synonyms and Synonymous
n. [1]. Yeast, leaven, harm.[2]. Agitation, commotion, tumult, state of excitement.
v. a. [1]. Set in motion by ferment.[2]. Excite, agitate, heat.
v. n. [1]. Work, be fermented.[2]. Be excited, be agitated.
Checked by Jacques
Synonyms and Antonyms
SYN:Seethe, concoct, brew, warm, chafe, effervesce, rankle, fester
ANT:Damp, cool, dissipate, subside, disperse, evaporate, heal
Edited by Dwight
Definition
n. what excites fermentation as yeast leaven: internal motion amongst the parts of a fluid: agitation: tumult.—v.t. Ferment′ to excite fermentation: to inflame.—v.i. to rise and swell by the action of fermentation: to work used of wine &c.: to be in excited action: to be stirred with anger.—n. Fermentabil′ity.—adj. Ferment′able capable of fermentation.—n. Fermentā′tion the act or process of fermenting: the change which takes place in liquids exposed to air: the kind of spontaneous decomposition which produces alcohol: restless action of the mind or feelings.—adj. Ferment′ative causing or consisting in fermentation.—n. Ferment′ativeness.—adj. Fermentes′cible capable of being fermented.
Typist: Marion
Examples
- Nobody knows how many rebellions besides political rebellions ferment in the masses of life which people earth. Charlotte Bronte. Jane Eyre.
- Whether he first used yeast to make his bread light or to ferment his drink we do not know. H. G. Wells. The Outline of History_Being a Plain History of Life and Mankind.
- The advantages of this process are that the fruit juices will remain sweet indefinitely, will not ferment, and are free from all deleterious matter. William K. David. Secrets of Wise Men, Chemists and Great Physicians.
- This ferment in the political ideas of the Americans was started by English leaven. H. G. Wells. The Outline of History_Being a Plain History of Life and Mankind.
- Upon this the tiny yeast plants in the dough feed, and, as in the case of the wines, ferment the sugar, producing carbon dioxide and alcohol. Bertha M. Clark. General Science.
- This buttermilk contributes somewhat to the flavor, but at the same time furnishes a ferment which ultimately spoils the butter by making it rancid. Edward W. Byrn. The Progress of Invention in the Nineteenth Century.
- Certain classes of diseases have also long been known as zymotic, or ferment diseases. Edward W. Byrn. The Progress of Invention in the Nineteenth Century.
- In the commercial application of chemistry the work of Louis Pasteur in _fermenting_ and _brewing_ deserves special notice as making a great advance in this art. Edward W. Byrn. The Progress of Invention in the Nineteenth Century.
- At this juncture other schemes were fermenting in his brain; but the quadruplex engrossed him. Frank Lewis Dyer. Edison, His Life and Inventions.
- During the first century there was an air of quiescence over the great plains, but population was accumulating and the tribes were fermenting. H. G. Wells. The Outline of History_Being a Plain History of Life and Mankind.
- All agreed that it was the yeast plant that fermented or broke up the sugar element, and produced the alcohol. William Henry Doolittle. Inventions in the Century.
- If they had no yeast, then they had no fermented drink. H. G. Wells. The Outline of History_Being a Plain History of Life and Mankind.
- Soap, salt, candles, leather, and fermented liquors, have, indeed, become a good deal dearer, chiefly from the taxes which have been laid upon them. Adam Smith. An Inquiry into the Nature and Causes of the Wealth of Nations.
- Concerning just how the torulae broke up or fermented the sugar, great chemists have differed. William Henry Doolittle. Inventions in the Century.
- By a long series of experiments it was found that if substances which could be fermented were kept entirely closed to the outer air, no plant would form and no fermentation take place. William Henry Doolittle. Inventions in the Century.
- The employment of a brewer, and even that of a retailer of fermented liquors, are as necessary division's of labour as any other. Adam Smith. An Inquiry into the Nature and Causes of the Wealth of Nations.
- Soon it was discovered that a pinch of this fermented dough acted as a starter on a fresh batch of dough. Bertha M. Clark. General Science.
- Grape juice mixed with millet ferments quickly and strongly, and the Romans learned to use this mixture for bread raising, kneading a very small amount of it through the dough. Bertha M. Clark. General Science.
- Because the ferments of that fermentation feed more easily on the right hand than on the left hand molecules. Walter Libby. An Introduction to the History of Science.
- Might not the acidity, bitte rness, defective flavor, which were threatening the foreign sale of French wines, be owing to ferments? Walter Libby. An Introduction to the History of Science.
- Whenever beer contains no ferments it is unalterable. Walter Libby. An Introduction to the History of Science.
- This is true not only of grape juice but also of the juice of all other sweet fruits; apple juice ferments to cider, currant juice to currant wine, etc. Bertha M. Clark. General Science.
- It was thus t hat he passed from the study of crystals to the study of ferments. Walter Libby. An Introduction to the History of Science.
Typist: Shelby