acetic acid [acetous] fermentation это:

acetic acid [acetous] fermentation
уксуснокислое брожение

Англо-русский словарь технических терминов. 2005.

Смотреть что такое "acetic acid [acetous] fermentation" в других словарях:

  • Acetous fermentation — Fermentation Fer men*ta tion (f[ e]r m[e^]n*t[=a] sh[u^]n), n. [Cf. F. fermentation.] 1. The process of undergoing an effervescent change, as by the action of yeast; in a wider sense (Physiol. Chem.), the transformation of an organic substance… …   The Collaborative International Dictionary of English

  • Acetic fermentation — Fermentation Fer men*ta tion (f[ e]r m[e^]n*t[=a] sh[u^]n), n. [Cf. F. fermentation.] 1. The process of undergoing an effervescent change, as by the action of yeast; in a wider sense (Physiol. Chem.), the transformation of an organic substance… …   The Collaborative International Dictionary of English

  • Fermentation — Fer men*ta tion (f[ e]r m[e^]n*t[=a] sh[u^]n), n. [Cf. F. fermentation.] 1. The process of undergoing an effervescent change, as by the action of yeast; in a wider sense (Physiol. Chem.), the transformation of an organic substance into new… …   The Collaborative International Dictionary of English

  • Fermentation by an unorganized ferment — Fermentation Fer men*ta tion (f[ e]r m[e^]n*t[=a] sh[u^]n), n. [Cf. F. fermentation.] 1. The process of undergoing an effervescent change, as by the action of yeast; in a wider sense (Physiol. Chem.), the transformation of an organic substance… …   The Collaborative International Dictionary of English

  • Fermentation theory of disease — Fermentation Fer men*ta tion (f[ e]r m[e^]n*t[=a] sh[u^]n), n. [Cf. F. fermentation.] 1. The process of undergoing an effervescent change, as by the action of yeast; in a wider sense (Physiol. Chem.), the transformation of an organic substance… …   The Collaborative International Dictionary of English

  • Acetous acid — Acetous A*ce tous (#; 277), a. [L. acetum vinegar, fr. acere to be sour.] 1. Having a sour taste; sour; acid. An acetous spirit. Boyle. A liquid of an acetous kind. Bp. Lowth. [1913 Webster] 2. Causing, or connected with, acetification; as,… …   The Collaborative International Dictionary of English

  • Acetous — A*ce tous (#; 277), a. [L. acetum vinegar, fr. acere to be sour.] 1. Having a sour taste; sour; acid. An acetous spirit. Boyle. A liquid of an acetous kind. Bp. Lowth. [1913 Webster] 2. Causing, or connected with, acetification; as, acetous… …   The Collaborative International Dictionary of English

  • fermentation — 1. A chemical change induced in a complex organic compound by the action of an enzyme, whereby the substance is split into simpler compounds. 2. In bacteriology, the anaerobic dissimilation of substrates with the production …   Medical dictionary

  • acetous — Relating to vinegar; sour tasting. * * * ace·tous ə sēt əs, as ət əs adj relating to or producing vinegar <acetous fermentation> * * * ace·tous (asґə təs) pertaining to, producing, or resembling acetic acid …   Medical dictionary

  • Alcoholic fermentation — Fermentation Fer men*ta tion (f[ e]r m[e^]n*t[=a] sh[u^]n), n. [Cf. F. fermentation.] 1. The process of undergoing an effervescent change, as by the action of yeast; in a wider sense (Physiol. Chem.), the transformation of an organic substance… …   The Collaborative International Dictionary of English

  • Ammoniacal fermentation — Fermentation Fer men*ta tion (f[ e]r m[e^]n*t[=a] sh[u^]n), n. [Cf. F. fermentation.] 1. The process of undergoing an effervescent change, as by the action of yeast; in a wider sense (Physiol. Chem.), the transformation of an organic substance… …   The Collaborative International Dictionary of English


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