fermentation alcohol
31fermentation amyl alcohol — noun see amyl alcohol …
32fermentation — noun Date: 1601 1. a. a chemical change with effervescence b. an enzymatically controlled anaerobic breakdown of an energy rich compound (as a carbohydrate to carbon dioxide and alcohol or to an organic acid); broadly an enzymatically controlled… …
33fermentation — Breakdown of organic substances, especially by microorganisms such as bacteria and yeasts, yielding incompletely oxidized products. Some forms can take place in the absence of oxygen, in which case ATP is generated in reaction pathways in which… …
34alcohol — noun /ˈælkəhɒl,ˈælkəhɔl/ a) Any of a class of organic compounds (such as ethanol) containing a hydroxyl functional group ( OH). b) An intoxicating beverage made by the …
35fermentation — noun a) Any of many anaerobic biochemical reactions in which an enzyme (or several enzymes produced by a microorganism) catalyses the conversion of one substance into another; especially the conversion (using yeast) of sugars to alcohol or acetic …
36Fermentation — The decomposition of organic material to alcohol, methane, etc., by organisms, such as yeast or bacteria, usually in the absence of oxygen …
37fermentation — noun 1》 the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, especially that involved in the making of beers, wines, and spirits in which sugars are converted to ethyl alcohol. 2》 archaic agitation and social unrest …
38fermentation — fer•men•ta•tion [[t]ˌfɜr mɛnˈteɪ ʃən[/t]] n. 1) the act or process of fermenting 2) biochem. chem. a chemical change brought about by a ferment, as the conversion of grape sugar into ethyl alcohol by yeast enzymes 3) agitation; excitement •… …
39fermentation — /fɜmɛnˈteɪʃən / (say fermen tayshuhn) noun 1. a change in an organic molecule brought about by a ferment, which converts it to simpler molecules, especially the anaerobic change of sugar, as in grapes, to ethyl alcohol with the release of carbon… …
40fermentation — n. 1 the breakdown of a substance by micro organisms, such as yeasts and bacteria, usu. in the absence of oxygen, esp. of sugar to ethyl alcohol in making beers, wines, and spirits. 2 agitation, excitement. Derivatives: fermentative adj.… …
