produce+fermentation+in
11ferment — I. n. 1. Yeast, leaven, barm. 2. Fermentation, fungic transformation. 3. Agitation, commotion, tumult, heat, glow, fever, state of excitement. II. v. a. 1. Set in fermentation, set fermenting, produce fermentation in, transform by means of a… …
12leavening — noun 1. an influence that works subtly to lighten or modify something (Freq. 1) his sermons benefited from a leavening of humor • Syn: ↑leaven • Hypernyms: ↑imponderable 2. a substance used to produce fermentation in dough or a liquid …
13grape — grapelike, adj. /grayp/, n. 1. the edible, pulpy, smooth skinned berry or fruit that grows in clusters on vines of the genus Vitis, and from which wine is made. 2. any vine bearing this fruit. 3. a dull, dark, purplish red color. 4. grapes, (used …
14Timeline of biology and organic chemistry — A timeline of significant events in biology and organic chemistryBefore 1600* c. 450 B.C. Sushruta writes the Sushruta Samhita , describing over 120 surgical instruments and 300 surgical procedures, classifies human surgery in 8 categories, and… …
15Water buffalo rumen ecology — Water or Swamp Buffalo rumen ecology refers to the ecology of the rumen (the first chamber of the digestive system of a rudiment) of the water buffalo ( Bubalus bubalis )The rumen of the water buffalo has important differences to that of other… …
16leavening — leav•en•ing [[t]ˈlɛv ə nɪŋ[/t]] n. 1) coo Also called leav′ening a′gent. a substance used to produce fermentation in dough 2) the process of causing fermentation by leaven 3) coo leaven 3) • Etymology: 1600–10 …
17leaven — I. noun Etymology: Middle English levain, from Anglo French levein, from Vulgar Latin *levamen, from Latin levare to raise more at lever Date: 14th century 1. a. a substance (as yeast) used to produce fermentation in dough or a liquid; especially …
18Leaven — Leav en, n. [OE. levain, levein, F. levain, L. levamen alleviation, mitigation; but taken in the sense of, a raising, that which raises, fr. levare to raise. See {Lever}, n.] 1. Any substance that produces, or is designed to produce, fermentation …
19leavening — /lev euh ning/, n. 1. Also called leavening agent. a substance used to produce fermentation in dough or batter; leaven. 2. the act or process of causing to ferment by leaven. 3. leaven (def. 3). [1600 10; LEAVEN + ING1] * * * …
20unleavened — adj. lacking leaven, not having a substance used to produce fermentation in dough …
