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Webster’s Dictionary (1828)



197 words match “FERMENT”

OCCASIONALLY adv.
one, Wolsey, directly his subject by birth; the other, his subject occasionally by his preferment. Fuller.
PALM n.
dia, of the wild date palm (Phoenix sylvestrix), the palmyra, and the Caryota urens. When fermented it yields by distillation arrack, and by evaporation jaggery. Called also palm toddy. -- Palm worm, or Palmworm. (Zoöl.) (a) The larva of a palm weevil.
PANCREATIC a.
Of or pertaining to the pancreas; as, the pancreatic secretion, digestion, ferments. Pancreatic juice (Physiol.), a colorless alkaline fluid secreted intermittently by the pancreatic gland. It is one of the most important of the digestive fluids, containing at least three distinct ferments, trypsin, steapsin and an amy…
PANCREATIN n.
One of the digestive ferments of the pancreatic juice; also, a preparation containing such a ferment, made from the pancreas of animals, and used in medicine as an aid to digestion.
PAPAIN n.
A proteolytic ferment, like trypsin, present in the juice of the green fruit of the papaw (Carica Papaya) of tropical America.
PARSON n.
Any clergyman having ecclesiastical preferment; one who is in orders, or is licensed to preach; a preacher. He hears the parson pray and preach. Longfellow. Parson bird (Zoöl.), a New Zealand bird (Prosthemadera Novæseelandiæ) remarkable for its powers of mimicry and its ability to articulate words. Its color is glossy…
PASTEUR'S FLUID n.
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 It contains all the elements of protoplasm, and was originally made of the ash of yeast, some ammonia compound, sugar, and water.
PASTEURIZATION n.
A process devised by Pasteur for preventing or checking fermentation in fluids, such as wines, milk, etc., by exposure to a temperature of 140º F., thus destroying the vitality of the contained germs or ferments.
PENTOSE n.
10O5, as arabinose; -- so called from the five carbon atoms in the molecule. They are not fermented by yeast.
PEPSIN n.
An unorganized proteolytic ferment or enzyme contained in the secretory glands of the stomach. In the gastric juice it is united with dilute hydrochloric acid (0.2 per cent, approximately) and the two together constitute the active portion of the digestive fluid. It is the active agent in the gastric juice of all anima…
PEPSINOGEN n.
The antecedent of the ferment pepsin. A substance contained in the form of granules in the peptic cells of the gastric glands. It is readily convertible into pepsin. Also called propepsin.
PEPTONIZE v.
To convert into peptone; to digest or dissolve by means of a proteolytic ferment; as, peptonized food.
PERRY n.
A fermented liquor made from pears; pear cider. Mortimer.
POI n.
nd pounding the kalo (or taro) root, and reducing it to a thin paste, which is allowed to ferment.
PRIMITIA n.
The first fruit; the first year's whole profit of an ecclesiastical preferment. The primitias of your parsonage. Spenser.
PROMOTION n.
rank or honor; also, the condition of being advanced, encouraged, or exalted in honor; preferment. Milton. Promotion cometh neither from the east, nor from the west, nor from the south. Ps. lxxv. 6.
PROPIONIC a.
om, or designating, an organic acid which is produced in the distillation of wood, in the fermentation of various organic substances, as glycerin, calcium lactate, etc., and is obtained as a colorless liquid having a sharp, pungent odor. Propionic acid is so called because it is the first or lowest member of the fatty…
PROTEOLYSIS n.
The digestion or dissolving of proteid matter by proteolytic ferments.
PROTEOLYTIC a.
or albuminous matter into soluble and diffusible products, as peptones. " The proteolytic ferment of the pancreas." Foster.
PTYALIN n.
An unorganized amylolytic ferment, on enzyme, present in human mixed saliva and in the saliva of some animals.
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