Yeast
[jiːst] or [jist]
Definition
(noun.) any of various single-celled fungi that reproduce asexually by budding or division.
(noun.) a commercial leavening agent containing yeast cells; used to raise the dough in making bread and for fermenting beer or whiskey.
Typist: Nicholas--From WordNet
Definition
(n.) The foam, or troth (top yeast), or the sediment (bottom yeast), of beer or other in fermentation, which contains the yeast plant or its spores, and under certain conditions produces fermentation in saccharine or farinaceous substances; a preparation used for raising dough for bread or cakes, and making it light and puffy; barm; ferment.
(n.) Spume, or foam, of water.
(n.) A form of fungus which grows as indvidual rounded cells, rather than in a mycelium, and reproduces by budding; esp. members of the orders Endomycetales and Moniliales. Some fungi may grow both as a yeast or as a mycelium, depending on the conditions of growth.
Inputed by Glenda
Synonyms and Synonymous
n. Barm, ferment, EMPTYINGS.
Checked by Kenneth
Definition
n. the froth of malt liquors in fermentation: the vegetable growth to which fermentation is due of value in brewing baking &c.: (Shak.) spume or foam of water.—v.i. to ferment.—ns. Yeast′iness the state of being yeasty or frothy; Yeast′-plant a small plant causing alcoholic fermentation in saccharine liquids; Yeast′-pow′der a baking powder.—adj. Yeast′y like yeast: frothy foamy: unsubstantial.
Inputed by Celia
Examples
- He thinks it is like bran, raised with sour yeast. Charlotte Bronte. Shirley.
- Get along with you, my woman,' he added in her ear, 'get along with you, while you know you're Affery, and before you're shaken to yeast. Charles Dickens. Little Dorrit.
- The tiny yeast plants multiply and continue to make alcohol and gas, and in consequence, the dough becomes lighter and lighter. Bertha M. Clark. General Science.
- Shortly after the discovery of yeast in the nineteenth century, man commenced his attempt to cultivate the tiny organisms. Bertha M. Clark. General Science.
- Then, too, most people prefer the taste of yeast-raised bread. Bertha M. Clark. General Science.
- Wild yeast settles on the skin of grapes and apples, but since it does not have access to the fruit juices within, it remains inactive very much as a seed does before it is planted. Bertha M. Clark. General Science.
- 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.
- He was able to tell the English brewers the defects in their output by a microscopic examination of their yeast. Walter Libby. An Introduction to the History of Science.
- Seeds which remain on our shelves do not germinate, but those which are planted in the soil do; so it is with the yeast plants. Bertha M. Clark. General Science.
- 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.
- 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.
- 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.
- 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.
- But when the fruit is crushed, the yeast plants get into the juice, and feeding on it, grow and multiply. Bertha M. Clark. General Science.
- When our remote ancestors saved a pinch of dough as leaven for the next baking, they were actually cultivating yeast, although they did not know it. Bertha M. Clark. General Science.
Typed by Humphrey