Fermentation
Fermentation (fẽr`men*tā"shun) , noun
[Compare French fermentation.]
In industrial microbiology fermentation usually refers to the production of chemical substances by use of microorganisms.
1.
(Physiology Chemistry) The process of undergoing an effervescent change, as by the action of yeast;
(Physiology Chemistry) the transformation of an organic substance into new compounds by the action of a ferment, whether in the form of living organisms or enzymes. It differs in kind according to the nature of the ferment which causes it.
2.
A state of agitation or excitement, as of the intellect or the feelings.
It puts the soul to fermentation and activity.
A univesal fermentation of human thought and faith.
Alcohol. Water. Acetaldehyde.
Acetaldehyde. Acetic acid.
Urea. Water. Ammonium carbonate.
Whenever urine is exposed to the air in open vessels for several days it undergoes this alkaline fermentation.
Hydrated milk sugar. Lactic acid.
In the lactic fermentation of dextrose or glucose, the lactic acid which is formed is very prone to undergo butyric fermentation after the manner indicated in the following equation: 2C3H6O3 (lactic acid) --> C4H8O2 (butyric acid) + 2CO2 (carbonic acid) + 2H2 (hydrogen gas).