Dictionary De - En
De - Es
De - Pt| English Dictionary: enzymes | by the DICT Development Group |
| 1 result for enzymes | |
| From Webster's Revised Unabridged Dictionary (1913) [web1913]: | |
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Ferment \Fer"ment\, n. [L. fermentum ferment (in senses 1 & 2), perh. for fervimentum, fr. fervere to be boiling hot, boil, ferment: cf. F. ferment. Cf. 1st {Barm}, {Fervent}.] 1. That which causes fermentation, as yeast, barm, or fermenting beer. Note: Ferments are of two kinds: ({a}) Formed or organized ferments. ({b}) Unorganized or structureless ferments. The latter are also called {soluble [or] chemical ferments}, and {enzymes}. Ferments of the first class are as a rule simple microscopic 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 action they are catalytic and, mainly, hydrolytic. Good examples are pepsin of the dastric juice, ptyalin of the salvia, and disease of malt. | |
