Word Finder - fermentation

definition

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

definition

A state of agitation or excitement; a ferment.

Are these invisible germs which cause fermentation always present in the atmosphere?

The phenomenon is, in fact, very like that of the fermentation of palm wine and pulque, where the juices are obtained from artificial cuts.

Lavoisier was the first investigator to study fermentation from a quantitative standpoint.

In other words "fermentation is life without air, or life without oxygen."

Sugars are also liable to fermentation.'

When weeds are thrown to the pigs, this fermentation becomes specially desirable to kill their seeds.

The gemmae formed on submerged Mucors may bud like a yeast, and even bring about alcoholic fermentation in a saccharine solution.

Thus alcoholic fermentation is brought into line with the other fermentations.

Carbon dioxide, C02, is a gas first distinguished from air by van Helmont (1577-1644), who observed that it was formed in fermentation processes and during combustion, and gave to it the name gas sylvestre.

The next process is familiarly termed fermentation, but is really an oxidation of the leaves.

The effect of either is to destroy the possibility of fermentation by subjecting the leaf, as soon as it is plucked, to a brief period of great heat.

A similar product is obtained by oxidizing fermentation amyl alcohol with chromic acid.

He also worked at fermentation, respiration and animal heat, looking upon the processes concerned as essentially chemical in nature.

In 1810 he published a paper which contains some classic experiments on fermentation, a subject to which he returned in a second paper published in 1815.

Nickel salts are antiseptic; they arrest fermentation and stop the growth of plants.

It is also formed in the pancreatic fermentation of albumen, and, in small quantities, by passing the vapours of monoand dialkylanilines through a red-hot tube.

It may be prepared by the oxidation of fats and of fatty acids by nitric acid, and is also a product of the fermentation of malic and tartaric acids.

Nevertheless, gangrene is nothing more or less than the putrefactive fermentation of an animal tissue still attached to the body.

One chief means employed by nature in accomplishing this object is the investment of those parts of the organism liable to be attacked with an armour-like covering of epidermis, periderm, bark, &c. The grape is proof against the inroads of the yeastplant so long as the husk is intact, but on the husk being injured the yeast-plant finds its way into the interior and sets up vinous fermentation of its sugar.

The "intestine movement of particles" in every body, or fermentation, was the explanation of many of the processes of life and disease.

Ruff effects the same change by oxidizing the sugar to the oxy-acid, ' See Fermentation; and for the relation of this property to structure see Stereoisomerism.

On reducing the lactone prepared from the inactive acid an inactive galactose is obtained from which l-galactose may be separated by fermentation.

Each bundle is tied round with a separate leaf, and in this condition the tobacco is ready for bulking for fermentation.

Great care is now taken to prevent overheating and to secure the uniform fermentation of all the tobacco.

In from three to five weeks the fermentation should be sufficiently carried out, and the leaves then have a nice uniform brown colour.

Fermentation is essentially a chemical process due apparently to the presence of enzymes, developed in the leaf during the earlier curing stages.

The view has been put forward that fermentation is due to the activity of bacteria, distinct types occurring in various tobaccos, but the balance of evidence is against it.

When fermentation is completed the tobacco is graded, an operation carried out very carefully in the case of the better cigar tobaccos, and packed for export, cigar tobaccos in bales, and other kinds in hogsheads.

Another defect arising during curing and fermentation is the efflorescence of salts on the surface, a phenomenon known as " saltpetre "; light brushing and spraying with a weak solution of acetic acid are effective remedies.

For the best qualities the leaves are primed, aircured, and then subjected to a lengthy treatment corresponding to mild fermentation.

The fermentation is very carefully controlled, and to obtain the desired light colour the temperature is kept comparatively low.

The most efficient means, however, of improving strong, ill-tasting tobacco is by renewed fermentation artificially induced by moisture and heat.

In this form a large number, after being cooked or stoved in moist heat for about twenty-four hours, are piled between plates in an hydraulic press, and subjected to great pressure for a month or six weeks, during which time a slow fermentation takes place, and a considerable exudation of juice results from the severe pressure.

The peculiar properties of snuff are dependent on the presence of free nicotine, free ammonia and the aromatic principles developed during fermentation.

Rejecting the old notion that plants derive their nourishment from humus, he taught that they get carbon and nitrogen from the carbon dioxide and ammonia present in the atmosphere, these compounds being returned by them to the atmosphere by the processes of putrefaction and fermentation - which latter he regarded as essentially chemical in nature - while their potash, soda, lime, sulphur, phosphorus, &c., come from the soil.

It is no detriment to Comte's fame that some of the ideas which he recombined and incorporated in a great philosophic structure had their origin in ideas that were produced almost at random in the incessant fermentation of Saint-Simon's brain.

Its important source lies in its formation by the "spirituous" or "alcoholic fermentation" of saccharine juices.

The mechanism of alcoholic fermentation is discussed in the article Fermentation, and the manufacture of alcohol from fermented liquors in.

His work also included observations on putrefaction and fermentation, which he spoke of as sisters, on the nature of salts, and on the preparation of pure metals.

Chemistry, as well as mathematics, seems to have been the object of his early attention; and in the year 1690 he published a dissertation on effervescence and fermentation.

Alcohol is produced by fermentation from vegetable substances containing starch or sugar, from fermentable sugars produced by the hydrolysis of cellulosic bodies, and synthetically from calcium carbide and from the ethylene contained in coal and coke-oven gases.

Normal butyric acid or fermentation butyric acid is found in butter, as an hexyl ester in the oil of Heracleum giganteum and as an octyl ester in parsnip (Pastinaca sativa); it has also been noticed in the fluids of the flesh and in perspiration.

It is ordinarily prepared by the fermentation of sugar or starch, brought about by the addition of putrefying cheese, calcium carbonate being added to neutralize the acids formed in the process.

Fitz (Ber., 1878, 11, p. 52) found that the butyric fermentation of starch is aided by the direct addition of Bacillus subtilis.

A paper discovered many years after his death showed that he had anticipated later thinkers in explaining the cyclical process of animal and vegetable life, for he pointed out that plants derive their food from the air, from water, and in general from the mineral kingdom, and animals in turn feed on plants or on other animals fed by plants, while the materials thus taken up by plants and animals are restored to the mineral kingdom by the breaking-down processes of fermentation, putrefaction and combustion.

It is usually obtained by the distillation of amber, or by the fermentation of calcium malate or ammonium tartrate.

It is probable that the discovery that an intoxicating and pleasant beverage could be made from grape juice was purely accidental, and that it arose from observations made in connexion with crushed or bruised wild grapes, much as the manufacture of beer, or in its earliest form, mead, may be traced back to the accidental fermentation of wild honey.

The must, as the expressed juice of the grape is termed, is now exposed to the process of fermentation, which consists essentially in the conversion of the sugar of the must into alcohol and various subsidiary products.

Fermentation is induced spontaneously by the yeast cells which are always present in large numbers in the grape itself.

The result is that - as compared with beer or spirits - the fermentation at first is relatively slow, but it rapidly increases in intensity and continues until practically the whole of the sugar is converted.