For years the controversy may have been fermenting in the college of presbyters at Alexandria.
The liberated energy takes the form of heat, which raises the temperature of the fermenting wort.
This access is especially desirable as regards the store-yards and framing ground, where fermenting manures and tree leaves for making up hot beds, coals or wood for fuel and ingredients for composts, together with flower-pots and the many necessaries of garden culture, have to be accommodated.
Should the leaf be intended to be cured as green tea, the fermenting process is omitted and some other processes applied, but in India very little green tea is manufactured.
The principal difference from the manner described of making black tea lies in the omission of the withering and fermenting, and the substitution for those of a steaming or panning process.
This Messianic expectation had been a fermenting leaven since the great days of Judas Maccabaeus.
For lager-beer cellars and fermenting rooms, for bacon-curing cellars, and for similar purposes, brick walls with single or double air spaces are used, and sometimes a space filled with silicate cotton or other insulating material.
This character is the base of the plan of adding glucose to wine and beer wort before fermenting, the alcohol content of the liquid after fermentation being increased.
The fermenting operations in wine-making differ radically from those obtaining in the case of beer or of spirits in that (if we except certain special cases) no yeast is added from without.
From Naples, after visiting Pompeii, he returned to Paris, his mind fermenting with poetical images and projects, few of which he was destined to realize.
This method obtains when yeast is vigorously fermenting a saccharine solution.
He determined the percentages of carbon, hydrogen and oxygen in the sugar and in the products of fermentation, and concluded that sugar in fermenting breaks up into alcohol, carbonic acid and acetic acid.
Other forms are: d- and l-gulose, prepared from the lactones of the corresponding gulonic acids, which are obtained from d- and /-glucose by oxidation and inversion; d- and l-idose, obtained by inverting with pyridine d- and l-gulonic acids, and reducing the resulting idionic acids; d- and l-galactose, the first being obtained by hydrolysing milk sugar with dilute sulphuric acid, and the second by fermenting inactive galactose (from the reduction of the lactone of d, l-galactonic acid) with yeast; and d- and l-talose obtained by inverting the galactonic acids by pyridine into d- and l-talonic acids and reduction.
Artificial heat applied to the roots, called by gardeners " bottom-heat," is supplied by fermenting materials such as stable manure, leaves, &c., or by hot-water pipes.
When the heat of the original bed subsides, linings of fermenting dung must be added, and these must be kept active by occasional turnings and the addition of fresh material as often as required.
When heat is required, it is sometimes supplied by means of fermenting dung, or dung and leaves, or tanner's bark, but it is much more economically provided by hot-water pipes.
Plant houses were formerly heated in a variety of ways - by fermenting organic matter, such as dung, by smoke flues, by steam and by hot water circulating in iron pipes.
In some countries, particularly in Italy, Spain and Portugal, it has been and still is a common practice to add a small quantity of gypsum to the fermenting must or to dust it over the grapes prior to pressing.
In order to prevent the wine from fermenting further and so becoming dry, from 4 to 5 volumes of brandy are added to every 100 volumes of wine in the vats.
This shameful discomfiture quickened all the suspicion and jealousy fermenting in France.
As a rule the Papuans have no intoxicating drink and do not know the art of fermenting palm-sap or cane-juice.
They are characterized by their unicellular nature, their power of rapid budding, their capacity for fermenting various sugars, and their power of forming endogenous From Strasburger's Lehrbuch der Botanik, by permission of Gustav Fischer.
Liebig and Pasteur were in agreement on the point that fermentation is intimately connected with the presence of yeast in the fermenting liquid, but their explanations concerning the mechanism of fermentation were quite opposed.
This is produced by pressing a mixture of dried grapes and fully ripe grapes and fermenting the must so obtained.