The fermentable liquid was composed of yeast-water sweetened with 5 per cent, of sugar--candy; the ferment employed was sacchormyces pastorianus.
We do not mean to imply that the ferment in question is not capable of acting on some other fermentable substance and giving rise to fermentation of a very different kind.
It must be remarked, however, that the development of yeast is effected with great difficulty when it has not a fermentable substance for its food.
The ethers of non-fermentable sugars are themselves non-fermentable.
By repeating the process a non-fermentable gluco-octose and a fermentable glucononose may be prepared.
The cyanhydrin is hydrolysable to an acid, the lactone of which may be reduced by sodium amalgam to a glucoheptose, a non-fermentable sugar containing seven carbon atoms.
But if the air is excluded this does not take place, even though the liquid may contain, besides albumen, a non-fermentable sugar, such as milk sugar.
To test the correctness of this hypothesis experiments were undertaken with a view of determining the action of borax upon fermentable matters.
It is not fermentable as such, but is changed by diastase into dextrin and maltose, and by heating with dilute acids into dextrose.
Helmholtz separated a putrefying or a fermenting liquid from one which was simply putrescible or fermentable by a membrane which allowed the fluids to pass through and become intermixed, but stopped the passage of solids.
From that facility of fermenting, it must be considered as a good ferment, and as increasing the quantity of spirit, when joined to a fermentable liquor.
Now, as every fermentable liquor requires open vessels, the hogshead of the rum distiller loses as much spirit as that of Lavoisier: hence it is plain how far the above proportion operates to the disadvantage of the fermer.
The dyeing power of the vat may be kept up during six months, or more, according to the fermentable property of the woad.
I have shown that the progressive increase of alcohol in the wash tends progressively to prevent the conversion of the wort into spirit, or checks the fermenting process, though a great deal of fermentable matter remains unchanged.
I have already pointed out, in the article BEER, how the starch is transformed into a saccharine condition, by malting and mashing; and how a fermentable wort may be obtained from starchy meal.
WORT, is the fermentable infusion of malt or grains.
A very slight muting would suffice for the most fermentable cane-juice: and it could be easily given, by burning a sulphur match within the cistern immediately before charging it from the mill.
It will be found on trial that 20 barrels of wort drawn from a certain quantity of malt, by two successive mashings, will not be so rich in fermentable matter as 20 barrels extracted by ten successive sparges of two barrels each.
When the yeast has been decomposed by fermenting its definite proportion of sugar, it loses its fermentable property, and leaves the excess of sugar unaffected, forming a sweet vinous solution.
But allowance must be made, in the calculation of the worts, for the quantity of fermentable matter in these two returns.
Water-casks ought to be charred inside, whereby no fermentable stuff will be extracted from the wood.
I have found that the addition of an ounce of cream of tartar to each gallon of the fermentable liquor, improves the quality of the wine, and makes it resemble more nearly the produce of the grape.
The contact theory of Berzelius had no longer any meaning, since it was evident that the fermentable matter here furnished to the ferment one of its essential elements, namely, carbon.
In fermentation, on the contrary, the ferment, while nourishing itself with fermentable matter, decomposes a quantity great in comparison to its own individual weight.
The whole process took place between the sugar and a ferment germ which owed its life and development to nutritive matters, the most important of which was the fermentable substance.
Fermentations and putrefactions give rise to substances which are still very complex, although they represent the products of decomposition of fermentable matters.
The organism eats, if one may say so, one part of the fermentable matter.
The ferment, in their view, took nothing from, and added nothing to, the fermentable matter.
The molecular motions are gradually communicated from particle to particle in the interior of the fermentable matter, which is thus resolved into new products.
From this liquid he could pass to a second or third fermentable liquid composed in the same manner, and so on in succession.
In the cases hitherto considered, the fermentation is proved to be the invariable correlative of life, being produced by organisms foreign to the fermentable substance.
Let it be sown in a fermentable liquid, which is supplied with plenty of pure air.
It suggests at once that maturation, the transformation of the child into the man or woman, must be due to the pouring into the blood and the body fluids of some substance which acts like the yeast in the fermentable solution.
It is all as if into some fermentable medium or solution a little yeast were dropped that changed the quiet calm of its surface into a bubbling, effervescing revolution.
Ferments or their spores float in the air ready to enter any fermentable liquid, and under favorable conditions they multiply with great activity and energy.
Yeast is also able to bud and multiply in the absence of free oxygen, but in this case a fermentable substance is indispensable.
This multiplication, however, is favored by the presence of sugar, which is a more appropriate element than non-fermentable hydrocarbon compounds.
Grüss, however, found that with living yeast the reduction is greatly increased in presence of a fermentable sugar, while Harden and Norris, R.
Analysis of the air left in such a sealed bottle showed that all the oxygen had been absorbed, and these facts led to the view that fermentation was set up by the action of oxygen on the fermentable material.
During autofermentation two other factors are involved, the complex carbohydrates of the juice, including glycogen and dextrins, and the diastatic ferment by which these are converted into fermentable sugars.
Because of their bulk and fermentable nature, resulting in the formation of gases, a diet of coarse vegetables has a tendency to cause distention and enlargement of the intestinal organs.
The extent to which changes of a fermentative character can progress in the absence of atmospheric oxygen, is also evidently subject to much variation, in accordance with the nature of the dissolved fermentable substances.
Extent to which boiled Fermentable Fluids may be preserved in Vessels with Bent Necks, or in those whose Necks are guarded by a Plug of Cotton-Wool.
In direct opposition, we find that cane sugar, beet sugar, as well as the starch of flour, are not fermentable until chemically changed.
This is able under proper conditions to break up the gelatinized starch into simpler substances--the dextrins--and later into a fermentable sugar called maltose.
The last is used to convert starch into maltose, the first is used to convert maltose into fermentable sugar.
The first step in the process of rendering the molasses fermentable is to mix the molasses with water, to a certain dilution, in the proportion of two parts of water to one of molasses.
Before removing the trocar, inject not less than one pint of normal fluid into the stomach, so that the fermentable materials and the bacteria may be destroyed.
It is a ketose sugar, reduces Fehling's solution, forms the same osazone as glucose, and is easily fermentable by yeast.
Sucrose is a non-reducing sugar, forms no osazone, and is not directly fermentable by yeast, although most species of yeasts contain an enzyme which will hydrolyze sucrose into its component hexoses, which then readily ferment.
Its properties are quite similar to those of maltose, but it yields a slightly different osazone and is not fermentable by yeast.
Sorbose is a crystalline solid, which is not fermentable by yeast, but which otherwise closely resembles fructose.
On the other hand, when acidity is very prevalent, it may be mistaken for unattenuated fermentable matter, acidity increasing the density and specific gravity of the fluid.
It is of little moment whether this redundant gas comes from the water of dilution or from the fermentable matter, as under, if we can by any means turn it to account.
I shall, in another place, give an account of the effects of yeast, and other ferments, upon fermentable substances.
The fermentable matter, such as sugar, with a proper quantity of yeast, and diluted with water, is put into the matrass.
I shall finish what I have to say upon vinous fermentation, by observing, that it furnishes us with the means of analysing sugar and every vegetable fermentable matter.
To solve these two questions, it is necessary to be previously acquainted with the analysis of the fermentable substance, and of the products of the fermentation.
According to this theory, nitrogenous substances in a state of decomposition upset the molecular equilibrium of fermentable matter with which they are in contact.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "fermentable" in a variety of sentences. We hope that you will now be able to make sentences using this word.
