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

An unfermentable sugar, obtained as an uncrystallizable sirup by the decomposition of melitose; also obtained from a Tasmanian eucalyptus, -- whence its name.

nous bodies, paraglobulin and fibrinigen in the blood, which, by the action of the fibrin ferment, are changed into fibrin, in coagulation. -- Fibrin ferment (Physiol. Chem.), a ferment which makes its appearance in the blood shortly after it is shed, and is supposed to be the active agent in causing coagulation of th…

To froth; to ferment gently, as new beer. That beer did flower a little. Bacon.

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.

r by the use of artificial 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 t…

ving structure; capable of growth and development; organized; as, the formed or organized ferments. See Ferment, n. Formed material (Biol.), a term employed by Beale to denote the lifeless matter of a cell, that which is physiologically dead, in distinction from the truly germinal or living matter.

To make sour, as beer, by causing it to ferment.

Sour; unpleasant in taste; -- said of wine, beer, etc., not properly fermented; -- also of grapes which have the coarse flavor of the fox grape.

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.

In wine making, to add water and sugar to (unfermented grape juice) so as to increase the quantity of wine produced. -- Gal`li*za"tion (#), n.

he mucous membrane of the stomach. It consists mainly of dilute hydrochloric acid and the ferment pepsin. It is the most important digestive fluid in the body, but acts only on proteid foods. -- Gastric remittent fever (Med.), a form of remittent fever with pronounced stomach symptoms.

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

A mixture composed of unfermented grape juice, brandy, sugar, etc., for adulteration of wines. [Written also jerupigia.]

d disposition of the sugars. They are frequently of a bitter taste, but, by the action of ferments, or of dilute acids and alkalies, always break down into some characteristic substance (acid, aldehyde, alcohol, phenole, or alkaloid) and glucose (or some other sugar); hence the name. They are of the nature of complex a…

n boiled with dilute sulphuric or hydrochloric acid, and also by the action of amylolytic ferments.

te (a candidate, a measure, etc.). (b) To seek to acquire or attain to (wealth, honor, preferment, etc.) (c) To complete for (a reward, election, etc.). (d) To make the object of one's labors, studies, etc. He was as ready to go in for statistics as for anything else. Dickens. -- To go in to or unto. (a) To enter the p…

d blue by iodine, and is converted into dextrin and sugar by boiling acids and amylolytic ferments.

A vat for fermenting liquors.