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anisms. It contains all the elements of protoplasm, and was originally made of the ash of yeast, some ammonia compound, sugar, and water.

inose; -- so called from the five carbon atoms in the molecule. They are not fermented by yeast.

Leavened; made with leaven, or yeast; -- used of bread, cake, etc., as distinguished from that made with cream of tartar, soda, etc. See Raise, v. t., 4. Raised beach. See under Beach, n.

A brewer's vessel in which the fermentation is concluded, the yeast escaping through the bunghole.

A kind of light, soft bread made with yeast and eggs, often toasted or crisped in an oven; or a kind of sweetened biscuit.

ctive agents in producing fermentation of wine, beer, etc. Saccharomyces cerevisiæ is the yeast of sedimentary beer. Also called Torula.

erly used in cooking, with sour milk (lactic acid) or cream of tartar as a substitute for yeast. It is also an ingridient of most baking powders, and is used in the preparation of effervescing drinks.

A tea cake slighty sweetened, and raised with yeast, baked in the form of biscuits or in a thin loaf, and eaten hot with butter.

alt works. -- Salt pit, a pit where salt is obtained or made. -- Salt rising, a kind of yeast in which common salt is a principal ingredient. [U.S.] -- Salt raker, one who collects salt in natural salt ponds, or inclosures from the sea. -- Salt sedative (Chem.), boracic acid. [Obs.] -- Salt spring, a spring of salt…

A spirituous liquor distilled by the Chinese from the yeasty liquor in which boiled rice has fermented under pressure. S. W. Williams.

med into loaves, and after it is converted into a light, spongy mass by the agency of the yeast or leaven.

To emit foam; to froth; -- said of the emission of yeast from beer in course of fermentation. [Obs.] W. Cartright.

ture, including the algæ, fungi, and lichens. The simpler forms, as many blue-green algæ, yeasts, etc., are unicellular and reproduce vegetatively or by means of asexual spores; in the higher forms the plant body is a thallus, which may be filamentous or may consist of plates of cells; it is commonly undifferentiated…

An alcoholic fermentation during which the yeast cells are carried to the top of the fermening liquid. It proceeds with some violence and requires a temperature of 14-30º C. (58-86º F.). It is used in the production of ale, porter, etc., and of wines high in alcohol, and in distilling.

See Yeast. Shak.

See Yeasty. Shak.

g a definite zymogen or ferment. Zymogenic organism (Biol.), a microörganism, such as the yeast plant of the Bacterium lactis, which sets up certain fermentative processes by which definite chemical products are formed; -- distinguished from a pathogenic organism. Cf. Micrococcus.