Definition of Fermintation
Fer`men*ta"tion (?), 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 compounds by the action of a ferment, either
formed or unorganized. It differs in kind according to the nature of
the ferment which causes it.
2. A state of agitation or excitement, as of
the intellect or the feelings.
It puts the soul to fermentation and
activity. Jer. Taylor.
A univesal fermentation of human thought and
faith. C. Kingsley.
Acetous, or Acetic,
fermentation, a form of oxidation in which
alcohol is converted into vinegar or acetic acid by the agency of a
specific fungus or ferment (Mycoderma aceti). The process
involves two distinct reactions, in which the oxygen of the air is
essential. An intermediate product, aldehyde, is formed in the first
process.
1.
C2H6O + O = H2O + C2H4O
Alcohol. Water. Aldehyde.
2.
C2H4O + O = C2H4O2
Aldehyde. Acetic acid.
-- Alcoholic fermentation, the fermentation
which saccharine bodies undergo when brought in contact with the
yeast plant or Torula. The sugar is converted, either directly or
indirectly, into alcohol and carbonic acid, the rate of action being
dependent on the rapidity with which the Torulæ develop. -
- Ammoniacal fermentation, the conversion of
the urea of the urine into ammonium carbonate, through the growth of
the special urea ferment.
CON2H4 + 2H2O = (NH4)2CO3
Urea. Water. Ammonium carbonate.
Whenever urine is exposed to the air in open vessels for several
days it undergoes this alkaline fermentation. -- Butyric
fermentation, the decomposition of various forms of
organic matter, through the agency of a peculiar worm-shaped vibrio,
with formation of more or less butyric acid. It is one of the many
forms of fermentation that collectively constitute putrefaction. See
Lactic fermentation. -- Fermentation by
an unorganized ferment or enzyme.
Fermentations of this class are purely chemical reactions, in
which the ferment acts as a simple catalytic agent. Of this nature
are the decomposition or inversion of cane sugar into levulose and
dextrose by boiling with dilute acids, the conversion of starch into
dextrin and sugar by similar treatment, the conversion of starch into
like products by the action of diastase of malt or ptyalin of saliva,
the conversion of albuminous food into peptones and other like
products by the action of pepsin-hydrochloric acid of the gastric
juice or by the ferment of the pancreatic juice. --
Fermentation theory of disease (Biol. &
Med.), the theory that most if not all, infectious or zymotic
disease are caused by the introduction into the organism of the
living germs of ferments, or ferments already developed (organized
ferments), by which processes of fermentation are set up injurious to
health. See Germ theory. -- Glycerin
fermentation, the fermentation which occurs on mixing a
dilute solution of glycerin with a peculiar species of schizomycetes
and some carbonate of lime, and other matter favorable to the growth
of the plant, the glycerin being changed into butyric acid, caproic
acid, butyl, and ethyl alcohol. With another form of bacterium
(Bacillus subtilis) ethyl alcohol and butyric acid are mainly
formed. -- Lactic fermentation, the
transformation of milk sugar or other saccharine body into lactic
acid, as in the souring of milk, through the agency of a special
bacterium (Bacterium lactis of Lister). In this change the
milk sugar, before assuming the form of lactic acid, presumably
passes through the stage of glucose.
C12H22O11.H2O = 4C3H6O3
Hydrated milk sugar. Lactic acid.
In the lactic fermentation of dextrose or glucose, the lactic acid
which is formed is very prone to undergo butyric fermentation after
the manner indicated in the following equation: 2C3H6O3 (lactic acid)
= C4H8O2 (butyric acid) + 2CO2 (carbonic acid) + 2H2 (hydrogen gas).
-- Putrefactive fermentation. See
Putrefaction.
- Webster's Unabridged Dictionary (1913)
- 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 compounds by the action of a ferment, either formed or unorganized. It differs in kind according to the nature of the ferment which causes it.
- A state of agitation or excitement, as of the intellect or the feelings.
French
- The Nuttall Encyclopedia
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