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fermenting

fermenting Sentence Examples

  • 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 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.

  • The liberated energy takes the form of heat, which raises the temperature of the fermenting wort.

  • This Messianic expectation had been a fermenting leaven since the great days of Judas Maccabaeus.

  • 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.

  • 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.

  • 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.

  • For years the controversy may have been fermenting in the college of presbyters at Alexandria.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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 is produced by pressing a mixture of dried grapes and fully ripe grapes and fermenting the must so obtained.

  • 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.

  • 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.

  • It describes a suggested colostrum diet for newborns, looks at how to feed colostrum diet for newborns, looks at how to feed colostrum, and storage by freezing and fermenting.

  • dotty people fermenting parsnip tops or blackberries in a tub - think again.

  • Mr Laver, Oxford use the dregs of the teapot to water house plants as they will benefit from the fermenting tea leaves.

  • fermenting vats.

  • putrescent waste experiments such as organic waste in a fermenting jar with a balloon over the top ).

  • raspberrylts have a fondness for fermenting fruit which brings them into gardens to feed on fallen apples and ripe raspberries.

  • The juice flowed into slate lined tanks before being pumped uphill into wooden fermenting vats.

  • 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.

  • In 1879 C. Nageli formulated his well-known molecularphysical theory, which supported Liebig's chemical theory on the one hand and Pasteur's physiological hypothesis on the other: "Fermentation is the transference of the condition of motion of the molecules, atomic groups and atoms of the various compounds constituting the living plasma, to the fermenting material, in consequence of which equilibrium in the molecules of the latter is destroyed, the result being their disintegration."

  • This method obtains when yeast is vigorously fermenting a saccharine solution.

  • In some of the true Ascomycetes, such as Penicillium glaucum, the conidia if grown in saccharine solutions, which they have the power of fermenting, develop single cell yeast-like forms, and do not - at any rate for a time - produce again the characteristic branching mycelium.

  • 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.

  • It is beyond the scope of the present article to attempt to describe the different forms of budding fungi (Saccharomyces), mould fungi and bacteria which are capable of fermenting sugar solutions.

  • The liberated energy takes the form of heat, which raises the temperature of the fermenting wort.

  • This Messianic expectation had been a fermenting leaven since the great days of Judas Maccabaeus.

  • 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.

  • 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.

  • 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.

  • For years the controversy may have been fermenting in the college of presbyters at Alexandria.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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 is produced by pressing a mixture of dried grapes and fully ripe grapes and fermenting the must so obtained.

  • 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.

  • 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.

  • Putrescent waste experiments such as organic waste in a fermenting jar with a balloon over the top).

  • The adults have a fondness for fermenting fruit which brings them into gardens to feed on fallen apples and ripe raspberries.

  • Vodka is made by fermenting and distilling the simple sugars from a mash of grains or vegetable matter (barley, rye, potatoes, beets, wheat and others).

  • Ethanol fuel is also a form of bioenergy created by breaking down plants into starches and sugars, fermenting and creating a wood alcohol.

  • By fermenting the sugars in plants and plant matter, scientists have discovered that they can generate an alcohol called ethanol.

  • The early Spaniard colonists tried fermenting agave sap and created a new beverage, tequila, when they couldn't import European liquor fast enough to meet demand.

  • During the fermenting process, the separate flavors of the ingredients develop to create a complex and distinctive flavor.

  • Miso is a Japanese seasoning that is produced by fermenting various beans or grains.

  • SCOBY is a fermenting term that stands for symbiotic culture of bacteria and yeast.

  • If you're interested in fermenting your own version of the tea, review the process, purchase supplies, and obtain mother cultures at Get Kombucha.

  • During the winemaking process, a variety of chemicals and sulfites are added to the fermenting wine to adjust and preserve the flavor.

  • The smell of fermenting grapes is in the air and the vines are just starting to turn color (and once the grapes are picked, that process is sped up considerably).

  • The rich and tannic flavors of many red wines are the result of fermenting both the insides of the grapes with their skins.

  • During the wine making process, however, a substance called aguardente is added to the wine before it is finished fermenting.

  • You don't need to be an expert winemaker to begin fermenting your own wine.

  • Fermenting bucket - This is a large bucket, typically constructed of plastic.

  • Airlock - This is a device that fits in the lid of the fermenting bucket and allows gas to escape during the fermentation process.

  • Xanthan gum is made by fermenting simple sugars using a particular bacteria, whereas guar gum is a natural part of the guar bean.

  • When you first see the cloudy looking vinegar you may wonder if it's spoiled, but the Mother is a substance that grows on fermenting alcoholic liquids.

  • Beans begin fermenting the moment they're picked and degrade in quality with each passing hour.

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