FERMENT n.
croscopic vegetable organisms, and the fermentations which they engender are due to their growth and development; as, the acetic ferment, the butyric ferment, etc. See Fermentation. Ferments of the second class, on the other hand, are chemical substances, as a rule soluble in glycerin and precipitated by alcohol. In ac…
FORMED a.
Having 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.…
FRUIT n.
produced for the nourishment or enjoyment of man or animals by the processes of vegetable growth, as corn, grass, cotton, flax, etc.; -- commonly used in the plural. Six years thou shalt sow thy land, and shalt gather in the fruits thereof. Ex. xxiii. 10.