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AccoutermentsAccouterments Ac*cou"ter*ments, Accoutrements
Ac*cou"tre*ments, n. pl. [F. accoutrement, earlier also
accoustrement, earlier also accoustrement. See Accouter.]
Dress; trappings; equipment; specifically, the devices and
equipments worn by soldiers.
How gay with all the accouterments of war! --A.
Philips. acetic fermentFerment Fer"ment, n. [L. fermentum ferment (in senses 1 & 2),
perh. for fervimentum, fr. fervere to be boiling hot, boil,
ferment: cf. F. ferment. Cf. 1st Barm, Fervent.]
1. That which causes fermentation, as yeast, barm, or
fermenting beer.
Note: Ferments are of two kinds: (a) Formed or organized
ferments. (b) Unorganized or structureless ferments.
The latter are also called soluble or chemical
ferments, and enzymes. Ferments of the first class
are as a rule simple microscopic vegetable organisms,
and the fermentations which they engender are due to
their growth and development; as, the acetic ferment,
the butyric ferment, etc. See Fermentation.
Ferments of the second class, on the other hand, are
chemical substances, as a rule soluble in glycerin and
precipitated by alcohol. In action they are catalytic
and, mainly, hydrolytic. Good examples are pepsin of
the dastric juice, ptyalin of the salvia, and disease
of malt. Affeerment
Affeerment Af*feer"ment, n. [Cf. OF. aforement.] (Old Law)
The act of affeering. --Blackstone.
Alcoholic fermentation 2. A state of agitation or excitement, as of the intellect or
the feelings.
It puts the soul to fermentation and activity.
--Jer. Taylor.
A univesal fermentation of human thought and faith.
--C. Kingsley.
Acetous, or Acetic, fermentation, a form of oxidation in
which alcohol is converted into vinegar or acetic acid by
the agency of a specific fungus or ferment (Mycoderma
aceti). The process involves two distinct reactions, in
which the oxygen of the air is essential. An intermediate
product, aldehyde, is formed in the first process. 1.
C2H6O + O = H2O + C2H4O
Note: Alcohol. Water. Aldehyde. 2. C2H4O + O = C2H4O2
Note: Aldehyde. Acetic acid.
Alcoholic fermentation, the fermentation which saccharine
bodies undergo when brought in contact with the yeast
plant or Torula. The sugar is converted, either directly
or indirectly, into alcohol and carbonic acid, the rate of
action being dependent on the rapidity with which the
Torul[ae] develop.
Ammoniacal fermentation, the conversion of the urea of the
urine into ammonium carbonate, through the growth of the
special urea ferment. CON2H4 + 2H2O = (NH4)2CO3
Note: Urea. Water. Ammonium carbonate.
Note: Whenever urine is exposed to the air in open vessels
for several days it undergoes this alkaline
fermentation.
Butyric fermentation, the decomposition of various forms of
organic matter, through the agency of a peculiar
worm-shaped vibrio, with formation of more or less butyric
acid. It is one of the many forms of fermentation that
collectively constitute putrefaction. See Lactic
fermentation.
Fermentation by an unorganized ferment or enzyme.
Fermentations of this class are purely chemical reactions,
in which the ferment acts as a simple catalytic agent. Of
this nature are the decomposition or inversion of cane
sugar into levulose and dextrose by boiling with dilute
acids, the conversion of starch into dextrin and sugar by
similar treatment, the conversion of starch into like
products by the action of diastase of malt or ptyalin of
saliva, the conversion of albuminous food into peptones
and other like products by the action of
pepsin-hydrochloric acid of the gastric juice or by the
ferment of the pancreatic juice.
Fermentation theory of disease (Biol. & Med.), the theory
that most if not all, infectious or zymotic disease are
caused by the introduction into the organism of the living
germs of ferments, or ferments already developed
(organized ferments), by which processes of fermentation
are set up injurious to health. See Germ theory.
Glycerin fermentation, the fermentation which occurs on
mixing a dilute solution of glycerin with a peculiar
species of schizomycetes and some carbonate of lime, and
other matter favorable to the growth of the plant, the
glycerin being changed into butyric acid, caproic acid,
butyl, and ethyl alcohol. With another form of bacterium
(Bacillus subtilis) ethyl alcohol and butyric acid are
mainly formed.
Lactic fermentation, the transformation of milk sugar or
other saccharine body into lactic acid, as in the souring
of milk, through the agency of a special bacterium
(Bacterium lactis of Lister). In this change the milk
sugar, before assuming the form of lactic acid, presumably
passes through the stage of glucose. C12H22O11.H2O =
4C3H6O3
Note: Hydrated milk sugar. Lactic acid.
Note: 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).
Putrefactive fermentation. See Putrefaction. AldermenAlderman Al"der*man ([add]l"d[~e]r*man), n.; pl. Aldermen.
[AS. aldormon, ealdorman; ealdor an elder + man. See Elder,
n.]
1. A senior or superior; a person of rank or dignity. [Obs.]
Note: The title was applied, among the Anglo-Saxons, to
princes, dukes, earls, senators, and presiding
magistrates; also to archbishops and bishops, implying
superior wisdom or authority. Thus Ethelstan, duke of
the East-Anglians, was called Alderman of all England;
and there were aldermen of cities, counties, and
castles, who had jurisdiction within their respective
districts.
3. One of a board or body of municipal officers next in order
to the mayor and having a legislative function. They may,
in some cases, individually exercise some magisterial and
administrative functions. Ammoniacal fermentation
Ammoniacal fermentation Am`mo*ni"a*cal fer`men*ta"tion
Any fermentation process by which ammonia is formed, as that
by which urea is converted into ammonium carbonate when urine
is exposed to the air.
Ammoniacal fermentation 2. A state of agitation or excitement, as of the intellect or
the feelings.
It puts the soul to fermentation and activity.
--Jer. Taylor.
A univesal fermentation of human thought and faith.
--C. Kingsley.
Acetous, or Acetic, fermentation, a form of oxidation in
which alcohol is converted into vinegar or acetic acid by
the agency of a specific fungus or ferment (Mycoderma
aceti). The process involves two distinct reactions, in
which the oxygen of the air is essential. An intermediate
product, aldehyde, is formed in the first process. 1.
C2H6O + O = H2O + C2H4O
Note: Alcohol. Water. Aldehyde. 2. C2H4O + O = C2H4O2
Note: Aldehyde. Acetic acid.
Alcoholic fermentation, the fermentation which saccharine
bodies undergo when brought in contact with the yeast
plant or Torula. The sugar is converted, either directly
or indirectly, into alcohol and carbonic acid, the rate of
action being dependent on the rapidity with which the
Torul[ae] develop.
Ammoniacal fermentation, the conversion of the urea of the
urine into ammonium carbonate, through the growth of the
special urea ferment. CON2H4 + 2H2O = (NH4)2CO3
Note: Urea. Water. Ammonium carbonate.
Note: Whenever urine is exposed to the air in open vessels
for several days it undergoes this alkaline
fermentation.
Butyric fermentation, the decomposition of various forms of
organic matter, through the agency of a peculiar
worm-shaped vibrio, with formation of more or less butyric
acid. It is one of the many forms of fermentation that
collectively constitute putrefaction. See Lactic
fermentation.
Fermentation by an unorganized ferment or enzyme.
Fermentations of this class are purely chemical reactions,
in which the ferment acts as a simple catalytic agent. Of
this nature are the decomposition or inversion of cane
sugar into levulose and dextrose by boiling with dilute
acids, the conversion of starch into dextrin and sugar by
similar treatment, the conversion of starch into like
products by the action of diastase of malt or ptyalin of
saliva, the conversion of albuminous food into peptones
and other like products by the action of
pepsin-hydrochloric acid of the gastric juice or by the
ferment of the pancreatic juice.
Fermentation theory of disease (Biol. & Med.), the theory
that most if not all, infectious or zymotic disease are
caused by the introduction into the organism of the living
germs of ferments, or ferments already developed
(organized ferments), by which processes of fermentation
are set up injurious to health. See Germ theory.
Glycerin fermentation, the fermentation which occurs on
mixing a dilute solution of glycerin with a peculiar
species of schizomycetes and some carbonate of lime, and
other matter favorable to the growth of the plant, the
glycerin being changed into butyric acid, caproic acid,
butyl, and ethyl alcohol. With another form of bacterium
(Bacillus subtilis) ethyl alcohol and butyric acid are
mainly formed.
Lactic fermentation, the transformation of milk sugar or
other saccharine body into lactic acid, as in the souring
of milk, through the agency of a special bacterium
(Bacterium lactis of Lister). In this change the milk
sugar, before assuming the form of lactic acid, presumably
passes through the stage of glucose. C12H22O11.H2O =
4C3H6O3
Note: Hydrated milk sugar. Lactic acid.
Note: 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).
Putrefactive fermentation. See Putrefaction. Amylic fermentationAmylic A*myl"ic, a. (Chem.)
Pertaining to, or derived from, amyl; as, amylic ether.
Amylic alcohol (Chem.), one of the series of alcohols, a
transparent, colorless liquid, having a peculiar odor. It
is the hydroxide of amyl.
Amylic fermentation (Chem.), a process of fermentation in
starch or sugar in which amylic alcohol is produced.
--Gregory. Attemperment
Attemperment At*tem"per*ment, n.
Attemperament.
AvermentAverment A*ver"ment, n. [Cf. OF. averement, LL. averamentum.
See Aver, v. t.]
1. The act of averring, or that which is averred;
affirmation; positive assertion.
Signally has this averment received illustration in
the course of recent events. --I. Taylor.
2. Verification; establishment by evidence. --Bacon.
3. (Law) A positive statement of facts; an allegation; an
offer to justify or prove what is alleged.
Note: In any stage of pleadings, when either party advances
new matter, he avers it to be true, by using this form
of words: ``and this he is ready to verify.' This was
formerly called an averment. It modern pleading, it is
termed a verification. --Blackstone. Betterment
Betterment Bet"ter*ment, n.
1. A making better; amendment; improvement. --W. Montagu.
2. (Law) An improvement of an estate which renders it better
than mere repairing would do; -- generally used in the
plural. [U. S.] --Bouvier.
Bewilderment
Bewilderment Be*wil"der*ment, n.
1. The state of being bewildered.
2. A bewildering tangle or confusion.
He . . . soon lost all traces of it amid
bewilderment of tree trunks and underbrush.
--Hawthorne.
Bickerment
Bickerment Bick"er*ment, n.
Contention. [Obs.] --Spenser.
Bottom fermentation
Bottom fermentation Bot"tom fer`men*ta"tion
A slow alcoholic fermentation during which the yeast cells
collect at the bottom of the fermenting liquid. It takes
place at a temperature of 4[deg] - 10[deg] C. (39[deg] -
50[deg]F.). It is used in making lager beer and wines of low
alcohol content but fine bouquet.
ButtermenButterman But"ter*man`, n.; pl. Buttermen.
A man who makes or sells butter. butyric fermentFerment Fer"ment, n. [L. fermentum ferment (in senses 1 & 2),
perh. for fervimentum, fr. fervere to be boiling hot, boil,
ferment: cf. F. ferment. Cf. 1st Barm, Fervent.]
1. That which causes fermentation, as yeast, barm, or
fermenting beer.
Note: Ferments are of two kinds: (a) Formed or organized
ferments. (b) Unorganized or structureless ferments.
The latter are also called soluble or chemical
ferments, and enzymes. Ferments of the first class
are as a rule simple microscopic vegetable organisms,
and the fermentations which they engender are due to
their growth and development; as, the acetic ferment,
the butyric ferment, etc. See Fermentation.
Ferments of the second class, on the other hand, are
chemical substances, as a rule soluble in glycerin and
precipitated by alcohol. In action they are catalytic
and, mainly, hydrolytic. Good examples are pepsin of
the dastric juice, ptyalin of the salvia, and disease
of malt. Butyric fermentation 2. A state of agitation or excitement, as of the intellect or
the feelings.
It puts the soul to fermentation and activity.
--Jer. Taylor.
A univesal fermentation of human thought and faith.
--C. Kingsley.
Acetous, or Acetic, fermentation, a form of oxidation in
which alcohol is converted into vinegar or acetic acid by
the agency of a specific fungus or ferment (Mycoderma
aceti). The process involves two distinct reactions, in
which the oxygen of the air is essential. An intermediate
product, aldehyde, is formed in the first process. 1.
C2H6O + O = H2O + C2H4O
Note: Alcohol. Water. Aldehyde. 2. C2H4O + O = C2H4O2
Note: Aldehyde. Acetic acid.
Alcoholic fermentation, the fermentation which saccharine
bodies undergo when brought in contact with the yeast
plant or Torula. The sugar is converted, either directly
or indirectly, into alcohol and carbonic acid, the rate of
action being dependent on the rapidity with which the
Torul[ae] develop.
Ammoniacal fermentation, the conversion of the urea of the
urine into ammonium carbonate, through the growth of the
special urea ferment. CON2H4 + 2H2O = (NH4)2CO3
Note: Urea. Water. Ammonium carbonate.
Note: Whenever urine is exposed to the air in open vessels
for several days it undergoes this alkaline
fermentation.
Butyric fermentation, the decomposition of various forms of
organic matter, through the agency of a peculiar
worm-shaped vibrio, with formation of more or less butyric
acid. It is one of the many forms of fermentation that
collectively constitute putrefaction. See Lactic
fermentation.
Fermentation by an unorganized ferment or enzyme.
Fermentations of this class are purely chemical reactions,
in which the ferment acts as a simple catalytic agent. Of
this nature are the decomposition or inversion of cane
sugar into levulose and dextrose by boiling with dilute
acids, the conversion of starch into dextrin and sugar by
similar treatment, the conversion of starch into like
products by the action of diastase of malt or ptyalin of
saliva, the conversion of albuminous food into peptones
and other like products by the action of
pepsin-hydrochloric acid of the gastric juice or by the
ferment of the pancreatic juice.
Fermentation theory of disease (Biol. & Med.), the theory
that most if not all, infectious or zymotic disease are
caused by the introduction into the organism of the living
germs of ferments, or ferments already developed
(organized ferments), by which processes of fermentation
are set up injurious to health. See Germ theory.
Glycerin fermentation, the fermentation which occurs on
mixing a dilute solution of glycerin with a peculiar
species of schizomycetes and some carbonate of lime, and
other matter favorable to the growth of the plant, the
glycerin being changed into butyric acid, caproic acid,
butyl, and ethyl alcohol. With another form of bacterium
(Bacillus subtilis) ethyl alcohol and butyric acid are
mainly formed.
Lactic fermentation, the transformation of milk sugar or
other saccharine body into lactic acid, as in the souring
of milk, through the agency of a special bacterium
(Bacterium lactis of Lister). In this change the milk
sugar, before assuming the form of lactic acid, presumably
passes through the stage of glucose. C12H22O11.H2O =
4C3H6O3
Note: Hydrated milk sugar. Lactic acid.
Note: 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).
Putrefactive fermentation. See Putrefaction. CountermenCounterman Coun"ter*man (koun"t[~e]r*man), n.; pl.
Countermen (-men).
A man who attends at the counter of a shop to sell goods.
[Eng.] Decipherment
Decipherment De*ci"pher*ment, n.
The act of deciphering.
DefermentDeferment De*fer"ment, n. [See 1st Defer.]
The act of delaying; postponement. [R.]
My grief, joined with the instant business, Begs a
deferment. --Suckling. DetermentDeterment De*ter"ment, n. [From Deter.]
The act of deterring; also, that which deters. --Boyle. Discoverment
Discoverment Dis*cov"er*ment, n.
Discovery. [Obs.]
Disinterment
Disinterment Dis`in*ter"ment, n.
The act of disinterring, or taking out of the earth;
exhumation.
Disseverment
Disseverment Dis*sev"er*ment, n. [Cf. OF. dessevrement.]
Disseverance. --Sir W. Scott.
Distemperment
Distemperment Dis*tem"per*ment, n.
Distempered state; distemperature. [Obs.] --Feltham.
Embitterment
Embitterment Em*bit"ter*ment, n.
The act of embittering; also, that which embitters.
EncombermentEncomberment En*com"ber*ment, n. [See Encumberment.]
Hindrance; molestation.[Obs.] --Spenser. Encumberment
Encumberment En*cum"ber*ment, n. [Cf. F. encombrement.]
Encumbrance. [R.]
Endangerment
Endangerment En*dan"ger*ment, n.
Hazard; peril. --Milton.
FermentFerment Fer"ment, n. [L. fermentum ferment (in senses 1 & 2),
perh. for fervimentum, fr. fervere to be boiling hot, boil,
ferment: cf. F. ferment. Cf. 1st Barm, Fervent.]
1. That which causes fermentation, as yeast, barm, or
fermenting beer.
Note: Ferments are of two kinds: (a) Formed or organized
ferments. (b) Unorganized or structureless ferments.
The latter are also called soluble or chemical
ferments, and enzymes. Ferments of the first class
are as a rule simple microscopic vegetable organisms,
and the fermentations which they engender are due to
their growth and development; as, the acetic ferment,
the butyric ferment, etc. See Fermentation.
Ferments of the second class, on the other hand, are
chemical substances, as a rule soluble in glycerin and
precipitated by alcohol. In action they are catalytic
and, mainly, hydrolytic. Good examples are pepsin of
the dastric juice, ptyalin of the salvia, and disease
of malt.
Meaning of Ermen from wikipedia
- Look up
Irmin in Wiktionary, the free dictionary.
Irmin may
refer to:
Irmin Schmidt (born 1937),
German keyboardist and
composer A
Germanic deity in some...
-
Ermen de Jesús Benítez Mesías (born 4 May 1961) is an
Ecuadorian former international footballer who pla****
professionally as a striker. He is the Serie...
- The
Baumwollspinnerei Ermen &
Engels is a
former cotton mill in Engelskirchen, Nordrhein-Westfalen, Germany. It is now part of the LVR
Industrial Museum...
- Hugh
Ermen (1928–2009) was a
British horticulturalist,.
considered one of the
United Kingdom's
leading amateur apple breeders. He
specialised in breeding...
- Paul-Charles
Ermens (June 8, 1884 –
November 1, 1957) was a
senior Force Publique officer, Vice-governor
general of the
Belgian Congo and
Commander of...
- (Turkish pronunciation: [kɯˈzɯɫtepe]; Kurdish: Qoser;
Ottoman Turkish: Tell-
Ermen or Tell Armen, lit. 'Armenian hill' ) is a muni****lity and
district of...
-
Lieve Van
Ermen (born 30 May 1948) is a
Flemish politician and cardiologist. She was
directly elected to the
Belgian Senate by the
Dutch electoral college...
- музыкантов группы «Адаптация».
ermen.antimusic.ru Адаптация – История группы
Archived 26
August 2014 at the
Wayback Machine.
ermen.ru Утро нового дня. expert...
-
ermen- "strong". The
conflation of this
element with the name
Herman may
indeed date to the
medieval period, via
variant forms such as Ermin,
Ermen,...
- Emma is a
feminine given name. It is
derived from the
Germanic word
ermen,
meaning "whole" or "universal". It
likely originated as a
short form of names...
