spontaneous fermentation
81bacteriology — bacteriological /bak tear ee euh loj i keuhl/, bacteriologic, adj. bacteriologically, adv. bacteriologist, n. /bak tear ee ol euh jee/, n. a branch of microbiology dealing with the identification, study, and cultivation of bacteria and with their …
82chemistry — /kem euh stree/, n., pl. chemistries. 1. the science that deals with the composition and properties of substances and various elementary forms of matter. Cf. element (def. 2). 2. chemical properties, reactions, phenomena, etc.: the chemistry of… …
83agricultural technology — Introduction application of techniques to control the growth and harvesting of animal and vegetable products. Soil preparation Mechanical processing of soil so that it is in the proper physical condition for planting is usually… …
84Pouchet, Félix-Archimède — ▪ French naturalist born Aug. 26, 1800, Rouen, Fr. died Dec. 6, 1872, Rouen French naturalist who was a leading advocate of the idea of the spontaneous generation of life from nonliving matter. Pouchet was director of the Rouen Museum …
85History of Medicine — History of Medicine † Catholic Encyclopedia ► History of Medicine The history of medical science, considered as a part of the general history of civilization, should logically begin in Mesopotamia, where tradition and philological… …
86Gangrene — The death of body tissue due to the loss of blood supply to that tissue, sometimes permitting bacteria to invade it and accelerate its decay. The word gangrene comes from the Greek ganggraina denoting an eating sore that ends in mortification (of …
87Sheep — For other uses, see Sheep (disambiguation). Domestic sheep A research flo …
88Pasteur, Louis — (1822 1895) chemist, biologist Louis Pasteur, the world renowned scientist who founded the study of microbiology, proved the germ theory of disease, invented the process of pasteurization, and developed important vaccines (rabies), was born …
89Anguillula acetiglutinis — Vinegar Vin e*gar, n. [OE. vinegre, F. vinaigre; vin wine (L. vinum) + aigre sour. See {Wine}, and {Eager}, a.] 1. A sour liquid used as a condiment, or as a preservative, and obtained by the spontaneous (acetous) fermentation, or by the… …
90Aromatic vinegar — Vinegar Vin e*gar, n. [OE. vinegre, F. vinaigre; vin wine (L. vinum) + aigre sour. See {Wine}, and {Eager}, a.] 1. A sour liquid used as a condiment, or as a preservative, and obtained by the spontaneous (acetous) fermentation, or by the… …
