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AcetousAcetous A*ce"tous (#; 277), a. [L. acetum vinegar, fr. acere
to be sour.]
1. Having a sour taste; sour; acid. ``An acetous spirit.'
--Boyle. ``A liquid of an acetous kind.' --Bp. Lowth.
2. Causing, or connected with, acetification; as, acetous
fermentation.
Acetous acid, a name formerly given to vinegar Acetous acidAcetous A*ce"tous (#; 277), a. [L. acetum vinegar, fr. acere
to be sour.]
1. Having a sour taste; sour; acid. ``An acetous spirit.'
--Boyle. ``A liquid of an acetous kind.' --Bp. Lowth.
2. Causing, or connected with, acetification; as, acetous
fermentation.
Acetous acid, a name formerly given to vinegar Acetous or Acetic 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. AscomycetousAscomycetes As`co*my*ce"tes, n. pl. [NL.; ascus + Gr. ?, ?,
fungus.] (Bot.)
A large class of higher fungi distinguished by septate
hyph[ae], and by having their spores formed in asci, or spore
sacs. It comprises many orders, among which are the yeasts,
molds, mildews, truffles, morels, etc. -- As`co*my*ce"tous,
a. Bisetous
Bisetose Bi*se"tose, Bisetous Bi*se"tous, a. [Pref. bi- +
setose, setous.]
Having two bristles.
CovetousCovetous Cov"et*ous (k?v"?t-?s), a. [OF. coveitos, F.
convoiteux. See Covet, v. t.]
1. Very desirous; eager to obtain; -- used in a good sense.
[Archaic]
Covetous of wisdom and fair virtue. --Shak.
Covetous death bereaved us all, To aggrandize one
funeral. --Emerson.
2. Inordinately desirous; excessively eager to obtain and
possess (esp. money); avaricious; -- in a bad sense.
The covetous person lives as if the world were
madealtogether for him, and not he for the world.
--South.
Syn: Avaricious; parsimonious; penurious; misrely; niggardly.
See Avaricious. Covetously
Covetously Cov"et*ous*ly, adv.
In a covetous manner.
Covetousness
Covetousness Cov"et*ous*ness, n.
1. Strong desire. [R.]
When workmen strive to do better than well, They do
confound their skill in covetousness. --Shak.
2. A strong or inordinate desire of obtaining and possessing
some supposed good; excessive desire for riches or money;
-- in a bad sense.
Covetousness, by a greed of getting more, deprivess
itself of the true end of getting. --Sprat.
Syn: Avarice; cupidity; eagerness.
Disquietous
Disquietous Dis*qui"et*ous, a.
Causing uneasiness. [R.]
So distasteful and disquietous to a number of men.
--Milton.
MyxomycetousMyxomycetes Myx`o*my*ce"tes, n. pl. [NL.; Gr. ? mucus, slime +
myceles.] (Bot.)
A class of peculiar organisms, the slime molds, formerly
regarded as animals (Mycetozoa), but now generally thought to
be plants and often separated as a distinct phylum
(Myxophyta). They are found on damp earth and decaying
vegetable matter, and consist of naked masses of protoplasm,
often of considerable size, which creep very slowly over the
surface and ingest solid food. -- Myx`o*my*ce"tous, a. PerichaetousPerichaetous Per`i*ch[ae]"tous, a. [See Perich[ae]tium.]
(Zo["o]l.)
Surrounded by set[ae]; -- said of certain earthworms (genus
Perich[ae]tus). PhycomycetousPhycomycetes Phy`co*my*ce"tes, n. pl. [NL.; Gr. ? seaweed +
mycetes.] (Bot.)
A large, important class of parasitic or saprophytic fungi,
the algal or algalike fungi. The plant body ranges from an
undifferentiated mass of protoplasm to a well-developed and
much-branched mycelium. Reproduction is mainly sexual, by the
formation of conidia or sporangia; but the group shows every
form of transition from this method through simple
conjugation to perfect sexual reproduction by egg and sperm
in the higher forms. -- Phy`co*my*ce"tous, a. Teretous
Teretous Ter"e*tous, a.
Terete. [Obs.]
Tometous
Tometous To*me"tous, a.
Tomentose.
VegetousVegetous Veg"e*tous, a. [L. vegetus. See Vegete.]
Vigorous; lively; active; vegete. [Obs.] --B. Jonson.
Meaning of Etous from wikipedia
