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Wordswarms From Years Past


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Adjacent Words

acetanilid
acetanilide
Acetarious
Acetary
acetate
acetate disk
acetate rayon
Acetated
acetazolamide
Acetic
acetic acid
acetic aldehyde
acetic anhydride
acetic nitrile
Acetification
Acetified
Acetifier
Acetify
Acetifying
Acetimeter
Acetimetry
acetin
Acetite
Acetize
aceto-
acetoacetic acid
Acetol

acetic ferment definitions

Webster's 1913 Dictionary

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. Note: Ferments are of two kinds: (a) Formed or organized ferments. (b) Unorganized or structureless ferments. The latter are also called soluble or chemical ferments, and enzymes. 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 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.




 


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