Fermentation
[fɜːmen'teɪʃ(ə)n] or [,fɝmɛn'teʃən]
Definition
(n.) The process of undergoing an effervescent change, as by the action of yeast; in a wider sense (Physiol. Chem.), the transformation of an organic substance into new compounds by the action of a ferment, either formed or unorganized. It differs in kind according to the nature of the ferment which causes it.
(n.) A state of agitation or excitement, as of the intellect or the feelings.
Edited by Beverly
Examples
- The addition of the salicylic acid delays secondary fermentation in stock and export beers, which may then be kept for any length of time without becoming unsound or of unpleasant flavor. William K. David. Secrets of Wise Men, Chemists and Great Physicians.
- 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.
- Pasteur's interest in these problems of fermentation wa s stimulated by one of the industries of Lille. Walter Libby. An Introduction to the History of Science.
- If the heat is lost through the silo wall, the fermentation is not correct. Various. The Wonder Book of Knowledge.
- Must kept still for transport can at any time be set into fermentation by a slight addition of carbonate of soda and fresh yeast. William K. David. Secrets of Wise Men, Chemists and Great Physicians.
- Heat is generated in the process of fermentation. Various. The Wonder Book of Knowledge.
- In the manufacture of vinegar, salicylic acid is also of great importance to prevent false or excessive fermentation, putridity, etc. William K. David. Secrets of Wise Men, Chemists and Great Physicians.
- In the second case, the heat is produced by a kind of fermentation; and in the third, by the pyrites of the coal rapidly absorbing and combining with the oxygen of the air. Various. The Wonder Book of Knowledge.
- Alcohol was a term used until the 17th century to designate a very fine subtle powder, and then became the name of the subtle spirit arising from fermentation. William Henry Doolittle. Inventions in the Century.
- The result of the fermentation is a light, spongy loaf. Bertha M. Clark. General Science.
- Helmholtz demonstrated that it was the minute particles of the solid part of the plant that produced the fermentation, and that such particles must be growing or alive, to produce it. William Henry Doolittle. Inventions in the Century.
- While in the cake they are as lifeless as the seed; when placed in dough, or fruit juice, or grain water, they grow and multiply and cause fermentation. Bertha M. Clark. General Science.
- A liquor resembling wine is made from dates by fermentation. Various. The Wonder Book of Knowledge.
- The fermentation which occurs in bread making is similar to that which is responsible for the transformation of plant juices into intoxicating drinks. Bertha M. Clark. General Science.
- The development of free discussion in Europe during this age of fermentation was enormously stimulated by the appearance of printed books. H. G. Wells. The Outline of History_Being a Plain History of Life and Mankind.
Checker: Wendy