YEAST
\jˈiːst], \jˈiːst], \j_ˈiː_s_t]\
Definitions of YEAST
- 2010 - New Age Dictionary Database
- 1913 - Webster's Revised Unabridged Dictionary
- 1919 - The Winston Simplified Dictionary
- 1898 - Warner's pocket medical dictionary of today.
- 1899 - The american dictionary of the english language.
- 1894 - The Clarendon dictionary
- 1919 - The Concise Standard Dictionary of the English Language
- 1898 - American pocket medical dictionary
- 1916 - Appleton's medical dictionary
- 1871 - The Cabinet Dictionary of the English Language
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The foam, or troth (top yeast), or the sediment (bottom yeast), of beer or other in fermentation, which contains the yeast plant or its spores, and under certain conditions produces fermentation in saccharine or farinaceous substances; a preparation used for raising dough for bread or cakes, and making it light and puffy; barm; ferment.
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Spume, or foam, of water.
By Oddity Software
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The foam, or troth (top yeast), or the sediment (bottom yeast), of beer or other in fermentation, which contains the yeast plant or its spores, and under certain conditions produces fermentation in saccharine or farinaceous substances; a preparation used for raising dough for bread or cakes, and making it light and puffy; barm; ferment.
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Spume, or foam, of water.
By Noah Webster.
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Leaven for bread; an organic substance which causes liquor to ferment, dough to rise, etc.; ferment; froth or foam.
By William Dodge Lewis, Edgar Arthur Singer
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Fermentation product of alcoholic solutions.
By William R. Warner
By Daniel Lyons
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Froth of fermenting malt liquors; ferment.
By William Hand Browne, Samuel Stehman Haldeman
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A fungous growth rapidly propagated in saccharine liquids, producing alcoholic fermentation.
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Such a substance as prepared for raising dough; a ferment.
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Froth or spume.
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Yeasty.
By James Champlin Fernald
By Willam Alexander Newman Dorland
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A semifluid, viscid, flocculent scum forming on the surface of a saccharine juice when it is in a state of vinous fermentation. Y. is composed chiefly of Saccharomyces. Ordinary y. is beer y. beer y. The ferment (see Saccharomyces cerevisiae) obtained in brewing beer. It is insoluble in water or alcohol, has a dirty yellowish color, a bitter taste, and a sourish odor. Its ultimate composition, according to Schlossberger, is carbon 49.9 percent, hydrogen 6.6 percent., nitrogen 12.1 percent., and oxygen 31.4 percent. If separated from its nitrogenous principle, it becomes inert as a ferment. It has been used as an external stimulating poultice, also topically as a remedy for leukorrhea.
By Smith Ely Jelliffe
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