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enzymes |
1 definition found From Webster's Revised Unabridged Dictionary (1913) [web1913]: 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.
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