Without it, love would be no pashun, and fruition would show no joy.
Az an artikle ov diet, the koker iz about on a level with the french raw turnip, and iz az hard tew digest az one ov Secretary Seward's letters ov State.
Cats hate rats, and rats hate cats, and--who don't.
The mackrels are remarkable for their numbers and the small kapital they dew bizziness on; and while arrayed in their false dignity, and straining hard tew cheat us in awl things, are like a drunken man trieing tew walk a krack.
Common sense is most ginnerally dispised bi those who haint got it.
They spring from low places, and kan spring further and faster than enny ov the bug-brutes.
The fact ov it iz, thare iz more truth than poetry in injuns, and the truth iz, that keyenne whiskey, and other kinds ov civilization, has outflanked them.
Not having much time tew spare, we pitch into them a good deal as follers: The moneyed aristokrats are like certain fine coated animals, worth just what their hides will bring.
Give me liberty, or giv me deth"--but ov the 2 I prefer the liberty.
But this iz only a phoolish noshun ov mine, and probably it couldn't be did enny how.
Thare is, "Love undying," that generally lives about as long as uncorked ginger pop dus.
I beleave in the universal salvashun ov men, but I want tew pick the men.
It takes them 3 days tew git the swelling out ov them.
If they waz got up for sum wise purpose, they must hav took the wrong road, for there kant be enny wisdum in chawing a man aul night long, and raising a family, besides, tew foller the same trade.
Till I have found a substitute I can write no more, and I do not know how to find even a tolerable one.
According to Buchner the fermentative activity of yeast-cell juice is not due to the presence of living yeast cells, or to the action of living yeast protoplasm, but it is caused by a soluble enzyme.
The preference exhibited by yeast cells for sugar molecules is shared by mould fungi and soluble enzymes in their fermentative actions.
Rowland, in repeating Buchner's experiments, found that zymase possessed properties differing from all other enzymes, thus: dilution with twice its volume of water practically destroys the fermentative power of the yeast juice.
These are assumed to be effective by fermentative conversion into lactic and acetic acids.
It is a well-known fact that if bark-shavings be allowed to accumulate in a heap for any but a short period, a fermentative and heating action is set up.
This though does not prevent the reformation of gas, as the origin of the gas is the living and growing fermentative and putrefactive bacteria.
Colic is always due to indigestion, and is the result of the food undergoing fermentative changes, with the production of gases.
This name is more specially reserved to designate those alkaloidal substances, generally highly hydrogenized, that are formed outside the organism, from the fermentative action of anaerobic microbes on albuminoid substances.
They are the result of the simple phenomena of fermentative hydrolyzation of protagons and lecithins.
The changes which occur in flour-dough under the influence of the fermentative process and heat, by which it is converted into bread.
La-pousse (pushing out of the cask), is the name given to a violent fermentative movement, which occasionally supervenes after the wine has been run off into the casks.
The salt water is useful chiefly in moderating the fermentation, and preventing it from passing into the putrefactive stage; just as salt is sometimes added to saccharine worts in tropical countries, to temper the fermentative action.
Here the dough suffers disintegration, promoted by a kind of fermentative action, due probably to some vegetable matter in the water and the clay; for it becomes black, and exhales a fetid odour.
At the end of the process the yeast collects at the bottom of the vessel, usually in larger quantity than was sufficient to complete the fermentation; and hence a considerable portion of it possesses still the fermentative faculty.
Could the alcohol be drawn off as it is formed, the attenuation would probably become greater, because the alcohol checks the fermentative action, and eventually stops it, before all the saccharum is decomposed.
How far a change propitious to digestion takes place in the constitution of the starch and gluten, during the fermentative action of the dough, has not been hitherto ascertained by precise experiments.
Barley, wheat, maize, and several other kinds of corn are capable of undergoing those fermentative changes, by which beer may be made; but the first substance is by far the fittest.
This species of fermentation attacks very rapidly the rinsing waters of the sugar refiner, which always contain some fermentative gluten.
This process of rising and falling alternately might be carried on during twenty-four hours, but the baker has learned by experience to guard against allowing full scope to the fermentative principle.
A slight fermentative action, however, is useful, towards separating the oil from the mucilage.
The origin of the wounds in the bark and cortex, and which extend into the wood and other tissues as the putrefactive and fermentative processes increase, appears to be in some cases at least due to lightning.
Oaks, the slime has a beery odour and white colour, and abounds in yeasts and other fungi to the fermentative activity of which the odour and frothiness are due.
It became generally recognised that putrefaction and other fermentative changes were due to specific organisms, which produced them in the exercise of their vital functions.
The fermentative principle of malt; malt diastase; also, a name given to various medicinal preparations made from or containing malt.
Avoid milk puddings or stewed fruits as too fermentativeand heating.
Defn: The fermentative principle of malt; malt diastase; also, a name given to various medicinal preparations made from or containing malt.
Bacterium lactis, which sets up certain fermentative processes by which definite chemical products are formed; -- distinguished from a pathogenic organism.
To neutralize putrefaction products in and about the teeth, correct fermentative processes, deodorize and purify the breath, etc.
Not infrequently it happens when old milk is mixed with new, that the course of the fermentative changes is more rapid than would have been the case if the two milks had been kept apart.
The readiness with which milk undergoes fermentative changes indicates that it is well adapted to nourish bacterial life.
Derived primarily from dirt and fecal matter, it is no wonder that such forms are able to produce very undesirable fermentative changes.
The souring of milk, the formation of butyric acid, the making of vinegar from cider, are all examples of fermentative changes.
The continued formation of lactic acid kills many of the bacteria and thus weakens the fermentative action.
If, however, the intensity of the taint grows more pronounced as the milk becomes older, then it is probably due to living organisms, which require a certain period of incubation before their fermentative properties are most evident.
Those species that produced bad flavors are also included in both fermentative types.
Thus, the ability of any form to act as a fermentative organism can be tested by fermentation experiments; the property of causing disease, studied by the inoculation of pure cultures into animals.
The result of the introduction of these organisms often changes its character materially as most bacteria cause the production of more or less pronounced fermentative processes.
The great majority of the organisms in milk are in no wise dangerous to health, but many species are capable of producing various fermentative changes that injure the quality of the product for butter or cheese.
While the production of acid as a result of fermentative activity is usually accompanied with a development of flavor, the flavor is not directly produced by the formation of acid.
The consequence is that milk readily undergoesfermentative changes, due to the development of one or another type of micro-organism.
To overcome the danger of infecting milk from factory by-products with either undesirable fermentative organisms, or disease-producing bacteria, the most feasible process is to destroy these organisms by the application of heat.
While it is impossible to exclude bacteria so completely that milk will not undergo fermentative changes, yet for domestic consumption it is preferable to have milk with as low bacterial content as can readily be secured.
They are of importance not only in increasing the number of fermentative bacteria in milk but they may serve to contaminate it with disease-producing organisms.
Their only function in the dairy should be to check fermentativeand putrefactive processes outside of milk and so keep the air free from taints.
The dairy industry is dependent upon fermentative activity, as much as the manufacture of beer or wine, and the main basis of this is the acid fermentation of the milk by these desirable types of bacteria.
As to the effect of heat in coagulating Milk, there is nothing extraordinary in it: we know how much it promotes and accelerates all fermentative motion.
For it doth not necessarily follow, from the difference between the circumstances and productions of fermentative motions, that the operations have no relation to, or connection with, each other.
On the second or third day there will arise, in the half-filled vessel, a fermentative motion, accompanied with a sensible heat, which will gradually increase from day to day.
This making of bread light is usually accomplished by the introduction of air into the dough, or by carbonic acid gas generated within the mass, either before or during the baking, by a fermentative or chemical process.
When milk is allowed to stand for some time exposed to warmth and air, a spontaneous coagulation occurs, caused by fermentativechanges in the sugar of milk, by which it is converted into lactic acid through the action of germs.
These facts serve to show that great care and attention are necessary to produce good bread by a fermentative process.
In consequence, digestion proceeds very slowly, if at all, and the delay often occasions fermentative and putrefactive changes in the entire contents of the stomach.
Also the overeating of sweets and starches will cause the stomach to secrete an over-supply of fermentative acids, the effects of which have been discussed in a previous lesson.
This excess food, under the influence of fermentative processes, breaks down into various poisonous products.
The temperature of the must soon begins to rise, and the fermentative agencies break up its glucose into alcohol and carbonic acid gas.
The albuminoids or nitrogenous substances are of the nature of white of egg; and, when in small proportion, are necessary for the due performance of the fermentative process.
Flatulence usually results from fermentative processes in the stomach and bowel, as the outcome of bacterial activity.
Such conditions may succeed a severe alcoholic bout, be caused by irritant substances taken in by the mouth or arise from fermentative processes in the stomach contents themselves.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "fermentative" in a variety of sentences. We hope that you will now be able to make sentences using this word.
