| Part of Speech | Definition | |
| Expression | 1. 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 Torul[ae] develop.[Websters]. | |
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Common Expressions: ALCOHOLIC FERMENTATION
| Expressions | Definition | ||
| 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 Torul[ae] develop. Source: Webster's Revised Unabridged Dictionary. | ||
| Alcoholic fermentation | Pyruvic acid becomes ethanol (alcohol) and carbon dioxide by using the hydrogen ions and electrons from NADH. Again, this occurs in the cytosol of the cell. Most microorganisms use this method of fermentation for their survival. Yeast (a single-celled fungi) is used to make alcoholic beverages because of the ethanol it releases. Sparkling wines, such as champagne, are bottled while the yeasts are still alive and fermenting, trapping both the alcohol and the CO2. When the cork is removed, the pressurized CO2 is released, sometimes rather explosively. We add baker's yeast to brad dough so that the CO2 it produces will make the bread rise; the alcohol the yeast generates evaporates while the bread is baking. (references) | ||
Source: compiled by the editor from various references; see credits. | Top | ||
