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Effervescence occasioned by fermentation or by any other process which causes the liberation of a gas or an aëriform fluid, as in the mixture of an acid with a carbonated alkali. [Formerly written bullition.]

A ferment extracted from madder root, possessing the power of inducing alcoholic fermentation in solutions of sugar.

That which causes fermentation, as yeast, barm, or fermenting beer.

Capability of fermentation.

Capable of fermentation; as, cider and other vegetable liquors are fermentable.

Causing, or having power to cause, fermentation; produced by fermentation; fermenting; as, a fermentative process. -- Fer*ment"a*tive*ly, adv. -- Fer*ment"a*tive*ness, n.

is formed on the surface of liquids,or in the mouth of an animal, by violent agitation or fermentation; froth; spume; scum; as, the foam of the sea. Foam cock, in steam boilers, a cock at the water level, to blow off impurities.

ial heat. Forcing bed or pit, a plant bed having an under layer of fermenting manure, the fermentation yielding bottom heat for forcing plants; a hotbed. -- Forcing engine, a fire engine. -- Forcing fit (Mech.), a tight fit, as of one part into a hole in another part, which makes it necessary to use considerable forc…

The agitation of the surface of a fluid by fermentation or other cause; a rippling on the surface of water. Addison.

The bubbles caused in fluids or liquors by fermentation or agitation; spume; foam; esp., a spume of saliva caused by disease or nervous excitement.

are either contained in the organism itself, or transferred through the air or water. See Fermentation theory.

Fermentation. Animal heat, Blood heat, Capacity for heat, etc. See under Animal, Blood, etc. -- Atomic heat (Chem.), the product obtained by multiplying the atomic weight of any element by its specific heat. The atomic heat of all solid elements is nearly a constant, the mean value being 6.4. -- Dynamical theory of h…

nous body, which, by decomposition, yields a dextrogyrate sugar, susceptible of alcoholic fermentation. Gamgee.

A liquor consisting of honey diluted in water, and after fermentation called mead.

To set in a keeve, or tub, for fermentation.

Of or pertaining to milk; procured from sour milk or whey; as, lactic acid; lactic fermentation, etc. Lactic acid (Physiol. Chem.), a sirupy, colorless fluid, soluble in water, with an intensely sour taste and strong acid reaction. There are at least three isomeric modifications all having the formula C3H6O3. Sarcolact…

Any substance that produces, or is designed to produce, fermentation, as in dough or liquids; esp., a portion of fermenting dough, which, mixed with a larger quantity of dough, produces a general change in the mass, and renders it light; yeast; barm.

The expressed juice of the grape, or other fruit, before fermentation. "These men ben full of must." Wyclif (Acts ii. 13. ). No fermenting must fills ... the deep vats. Longfellow.

A process for checking the fermentation of the must of grapes.

An artificial nutrient fluid invented by Pasteur for the study of alcoholic fermentation, but used also for the cultivation of bacteria and other organisms. It contains all the elements of protoplasm, and was originally made of the ash of yeast, some ammonia compound, sugar, and water.