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Definition of Fermentation
1. Noun. A state of agitation or turbulent change or development. "Social unrest"
Generic synonyms: Sturm Und Drang, Turbulence, Upheaval
Derivative terms: Ferment, Ferment, Tempestuous
2. Noun. A process in which an agent causes an organic substance to break down into simpler substances; especially, the anaerobic breakdown of sugar into alcohol.
Specialized synonyms: Bottom Fermentation, Top Fermentation, Vinification
Generic synonyms: Chemical Action, Chemical Change, Chemical Process
Derivative terms: Ferment, Ferment, Ferment, Ferment, Ferment, Zymolytic, Zymotic
Definition of Fermentation
1. 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.
Definition of Fermentation
1. Noun. (biochemistry) Any of many anaerobic biochemical reactions in which an enzyme (or several enzymes produced by a microorganism) catalyses the conversion of one substance into another; especially the conversion (using yeast) of sugars to alcohol or acetic acid with the evolution of carbon dioxide ¹
2. Noun. A state of agitation or excitement; a ferment ¹
¹ Source: wiktionary.com
Definition of Fermentation
1. [n -S]
Medical Definition of Fermentation
1.
Lexicographical Neighbors of Fermentation
Literary usage of Fermentation
Below you will find example usage of this term as found in modern and/or classical literature:
1. A Dictionary of Arts, Manufactures, and Mines by Andrew Ure (1858)
"Of all the bodies convertible into yeast during fermentation^ vegetable gluten
and albumen possess the most rapid and energetic powers. ..."
2. A French-English Dictionary for Chemists by Austin McDowell Patterson (1921)
"à chapeau, top fermentation in which the head is agitated by the escaping gas.
... circulaire, fermentation characterized by a vertical circulation, ..."
3. Household Bacteriology for Students in Domestic Sciences by Estelle Denis Buchanan, Robert Earle Buchanan (1913)
"It is known that phosphates are essential to this fermentation, and it is believed
that the zymase itself is not a simple compound, but a mixture of two ..."
4. The Encyclopedia Americana: A Library of Universal Knowledge (1920)
"Sweet wines are those which, after their active fermentation, still retain a
quantity of sugar. Many of the sweet wines are fortified by the addition of ..."
5. The Annual of Scientific Discovery, Or, Year-book of Facts in Science and Art by David Ames Wells, Charles Robert Cross, John Trowbridge, Samuel Kneeland, George Bliss (1855)
"ON THE INFLUENCE OF THE AIR ON fermentation AND PUTREFACTION. fermentation is
one of the chemical phenomena whose causes have been the most actively ..."