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LEAVEN |
Ferment |
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AGITATION |
Turmoil, ferment |
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ZYME |
A ferment. |
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FERMENTED |
Of Ferment |
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FERMENTING |
Of Ferment |
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ZYMOPHYTE |
A bacteroid ferment. |
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WORK |
To ferment, as a liquid. |
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YEAST |
Cause of ferment as yet unclear |
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ZYMASE |
A soluble ferment, or enzyme. See Enzyme. |
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RE-FERMENT |
To ferment, or cause to ferment, again. |
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BALMY |
Full of barm or froth; in a ferment. |
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FLOWER |
To froth; to ferment gently, as new beer. |
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MYROSIN |
A ferment, resembling diastase, found in mustard seeds. |
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ZYMOGENIC |
Capable of producing a definite zymogen or ferment. |
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FOX |
To make sour, as beer, by causing it to ferment. |
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DIASTASIC |
Pertaining to, or consisting of, diastase; as, diastasic
ferment. |
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DIASTASE |
A soluble, nitrogenous ferment, capable of converting
starch and dextrin into sugar. |
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UNFORMED |
Unorganized; without definite shape or structure; as, an
unformed, or unorganized, ferment. |
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SYNAPTASE |
A ferment resembling diastase, found in bitter almonds.
Cf. Amygdalin, and Emulsin. |
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MOWBURN |
To heat and ferment in the mow, as hay when housed too
green. |
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LEAVENING |
The act of making light, or causing to ferment, by means
of leaven. |
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AMYLOLYTIC |
Effecting the conversion of starch into soluble dextrin
and sugar; as, an amylolytic ferment. |
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FORMED |
Having structure; capable of growth and development;
organized; as, the formed or organized ferments. See Ferment, n. |
|
FERMENT |
To cause ferment of fermentation in; to set in motion; to
excite internal emotion in; to heat. |
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PEPTONIZE |
To convert into peptone; to digest or dissolve by
means of a proteolytic ferment; as, peptonized food. |