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
- 1920 - A practical medical 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
- 1914 - Nuttall's Standard dictionary of the English language
- 1874 - Etymological and pronouncing 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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A ferment consisting of a culture of Saccharomyces cerevisioe or other species of S. The yeast fungus is a blastomycete some species of which are pathogenic; see blastomycosis, Saccharomyces, Torula.
By Stedman, Thomas Lathrop
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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
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Having the nature or action of yeast.
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Barm, or ferment, appearing in the foam, froth, or flower of beer or other liquor in fermentation; any preparation used for raising dough for bread, &c.; spume or foam of water in agitation.
By Nuttall, P.Austin.
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The froth in the working of new beer; the matter that separates from liquids during the vinous fermentation, the froth being called top-yeast, and the deposit bottom-yeast; the preparation used for raising dough for bread; barm.
By Stormonth, James, Phelp, P. H.
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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costotransverse
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