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frumentation

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  • fermentation n. The anaerobic conversion of sugar to carbon dioxide and alcohol by yeast. Any of a group of chemical reactions induced by living or. — “fermentation: Definition from ”,
  • fermentation (chemical reaction), originally, the foaming that occurs during the manufacture of wine and beer, a process at least 10,000 years old. That the frothing results from the evolution of carbon dioxide gas was not recognized until the. — “fermentation (chemical reaction) -- Britannica Online”,
  • Brief and Straightforward Guide: What is Fermentation? In a general sense, fermentation is the conversion of a carbohydrate such as sugar into an acid or an alcohol. — “What is Fermentation?”,
  • The process of fermentation in the preparation of wine, vinegar, beer and bread was known and practised in prehistoric times. As an outcome of this alchemical doctrine the process of fermentation was supposed to have a purifying and elevating effect on the bodies which had. — “Fermentation - LoveToKnow 1911”, 1911
  • Definition of fermentation in the Online Dictionary. Meaning of fermentation. Pronunciation of fermentation. Translations of fermentation. fermentation synonyms, fermentation antonyms. Information about fermentation in the free online English. — “fermentation - definition of fermentation by the Free Online”,
  • Fermentation. There is a step in the production of alcohol that is outside the control of the humans who so carefully manage every Too high an amount of sugar in the solution can prevent fermentation. — “In Search of the Blue Agave: Fermenting Tequila”,
  • Fermentation (biochemistry), a metabolic process whereby electrons released from nutrients are ultimately transferred to molecules obtained from the breakdown of those same nutrients. Fermentation (wine), the process of fermentation used in winemaking. — “Fermentation - Wikipedia, the free encyclopedia”,
  • Fermentation typically refers to the fermentation of sugar to alcohol using yeast, but other fermentation processes include the making of yogurt. Fermentation usually implies that the action of the microoganisms is desirable. — “What Is Fermentation?”,
  • Fermentation is an ancient process dating back thousands of years. made from grape juice through a fermentation process. Beer making by the ancients came. — “CHAPTER 1 FERMENTATION”, coe.uga.edu
  • Fermentation is also used much more broadly to refer to the bulk growth of microorganisms on some medium. The primary benefit of fermentation is the conversion, e.g. converting juice into wine, grains into beer, and carbohydrates into carbon dioxide to leaven bread. — “Fermentation - Wikinfo”,
  • Wikipedia fermentation (plural fermentations) (biochemistry) Any of many anaerobic biochemical reactions in which an enzyme (or several enzymes produced by a microorganism) catalyses the conversion of one "fermentation" in the Dictionnaire de l'Académie française, 8th. — “fermentation - Wiktionary”,
  • There are two important ways a cell can harvest energy from food: fermentation and cellular respiration. In fermentation these pyruvic acid molecules are turned into some "waste" product, and a little bit of energy (only two ATP molecules per molecule of glucose – actually. — “Cellular Respiration and Fermentation”, biology.clc.uc.edu
  • Fermentation is classically defined as the microbiological conversion, in the absence of oxygen, of sugars to alcohol or lactic acid. By the enzymatic conversion of sugars to alcohol, the microorganisms gain biochemical energy (ATP). — “Fermentation”,
  • Fermentation can occur in the absence of oxygen, and the term is sometimes defined as the pathway in cells by which fuel molecules are broken down anaerobically. Glycolysis is an important type of fermentation that is common to muscle cells, yeast, some bacteria, and plants. — “Fermentation - New World Encyclopedia”,
  • the beginning of the fermentation step, the food is vulnerable to contamination since Lactic acid fermentation of food has been found to reduce the risk of having. — “Fermentation”, eden-
  • The risk of stuck fermentation and the development of several wine faults can also occur during this stage which can last anywhere from five to four*** days for primary fermentation and potentially another five to ten days for a secondary fermentation. — “EncycloWine: Encyclopedia for Wine Enthusiasts - Fermentation”,
  • In its strictest sense, fermentation (formerly called zymnosis) is the energy-yielding anaerobic metabolic breakdown of a nutrient molecule, such as glucose, without net oxidation. Fermentation yields lactate, acetic acid, ethanol, or some other simple product. — “Fermentation”, bio-
  • A wine insider's view of that place where culture, politics, wine and I mingle. May be used on a label in which the wine in the bottle was allowed to ferment within a wooden barrel for at least 51% of the fermentation process. — “Fermentation: The Daily Wine Blog”,
  • Get information, facts, and pictures about fermentation at . Make research projects and school reports about fermentation easy with credible articles from our FREE, online encyclopedia and dictionary. — “fermentation Facts, information, pictures | ”,
  • Encyclopedia article about Fermentation. Information about Fermentation in the Columbia Encyclopedia, Computer Desktop Encyclopedia, computing dictionary. fermentation process, alcoholic fermentation, fermentation lock, bottom fermentation. — “Fermentation definition of Fermentation in the Free Online”, encyclopedia2
  • Fermentation definition, the act or process of fermenting. See more. — “Fermentation | Define Fermentation at ”,
  • Fermentation is an important process for the regeneration of NAD+ in living cells. Homolactic fermentation is the production of lactic acid from pyruvate; alcoholic fermentation is the conversion of pyruvate into ethanol and carbon dioxide; and. — “Fermentation (biochemistry) - encyclopedia article - Citizendium”,

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