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Hasil cari dari kata atau frase: Saccharomyces cerevisiae (0.00891 detik)
Found 2 items, similar to Saccharomyces cerevisiae.
English → English (WordNet) Definition: Saccharomyces cerevisiae Saccharomyces cerevisiae n : used as a leaven in baking and brewing [syn: baker's yeast, brewer's yeast]
English → English (gcide) Definition: Saccharomyces cerevisiae Saccharomyces \Sac`cha*ro*my"ces\, n. [NL., fr. Gr. ? sugar + ?, ?, a fungus.] (Biol.) A genus of budding fungi, the various species of which have the power, to a greater or less extent, or splitting up sugar into alcohol and carbonic acid. They are the active agents in producing fermentation of wine, beer, etc. Saccharomyces cerevisi[ae] is the yeast of sedimentary beer. Also called Torula. [1913 Webster] Alcohol \Al"co*hol\ ([a^]l"k[-o]*h[o^]l), n. [Cf. F. alcool, formerly written alcohol, Sp. alcohol alcohol, antimony, galena, OSp. alcofol; all fr. Ar. al-kohl a powder of antimony or galena, to paint the eyebrows with. The name was afterwards applied, on account of the fineness of this powder, to highly rectified spirits, a signification unknown in Arabia. The Sp. word has both meanings. Cf. Alquifou.] 1. An impalpable powder. [Obs.] [1913 Webster] 2. The fluid essence or pure spirit obtained by distillation. [Obs.] --Boyle. [1913 Webster] 3. Pure spirit of wine; pure or highly rectified spirit (called also ethyl alcohol or ethanol, CH3.CH2.OH); the spirituous or intoxicating element of fermented or distilled liquors, or more loosely a liquid containing it in considerable quantity. It is extracted by simple distillation from various vegetable juices and infusions of a saccharine nature, which have undergone vinous fermentation. Note: [The ferementation is usually carried out by addition of brewer's yeast, Saccharomyces cerevisiae to an aqueous solution containing carbohydrates.] [1913 Webster +PJC] Note: As used in the U. S. ``Pharmacop[oe]ia,'' alcohol contains 91 per cent by weight of ethyl alcohol and 9 per cent of water; and diluted alcohol (proof spirit) contains 45.5 per cent by weight of ethyl alcohol and 54.5 per cent of water. [1913 Webster] 4. (Organic Chem.) A class of compounds analogous to vinic alcohol in constitution. Chemically speaking, they are hydroxides of certain organic radicals; as, the radical ethyl forms common or ethyl alcohol (C2H5.OH); methyl forms methyl alcohol (CH3.OH) or wood spirit; amyl forms amyl alcohol (C5H11.OH) or fusel oil, etc. [1913 Webster]
English → English (WordNet) Definition: Saccharomyces cerevisiae Saccharomyces cerevisiae n : used as a leaven in baking and brewing [syn: baker's yeast, brewer's yeast]
English → English (gcide) Definition: Saccharomyces cerevisiae Saccharomyces \Sac`cha*ro*my"ces\, n. [NL., fr. Gr. ? sugar + ?, ?, a fungus.] (Biol.) A genus of budding fungi, the various species of which have the power, to a greater or less extent, or splitting up sugar into alcohol and carbonic acid. They are the active agents in producing fermentation of wine, beer, etc. Saccharomyces cerevisi[ae] is the yeast of sedimentary beer. Also called Torula. [1913 Webster] Alcohol \Al"co*hol\ ([a^]l"k[-o]*h[o^]l), n. [Cf. F. alcool, formerly written alcohol, Sp. alcohol alcohol, antimony, galena, OSp. alcofol; all fr. Ar. al-kohl a powder of antimony or galena, to paint the eyebrows with. The name was afterwards applied, on account of the fineness of this powder, to highly rectified spirits, a signification unknown in Arabia. The Sp. word has both meanings. Cf. Alquifou.] 1. An impalpable powder. [Obs.] [1913 Webster] 2. The fluid essence or pure spirit obtained by distillation. [Obs.] --Boyle. [1913 Webster] 3. Pure spirit of wine; pure or highly rectified spirit (called also ethyl alcohol or ethanol, CH3.CH2.OH); the spirituous or intoxicating element of fermented or distilled liquors, or more loosely a liquid containing it in considerable quantity. It is extracted by simple distillation from various vegetable juices and infusions of a saccharine nature, which have undergone vinous fermentation. Note: [The ferementation is usually carried out by addition of brewer's yeast, Saccharomyces cerevisiae to an aqueous solution containing carbohydrates.] [1913 Webster +PJC] Note: As used in the U. S. ``Pharmacop[oe]ia,'' alcohol contains 91 per cent by weight of ethyl alcohol and 9 per cent of water; and diluted alcohol (proof spirit) contains 45.5 per cent by weight of ethyl alcohol and 54.5 per cent of water. [1913 Webster] 4. (Organic Chem.) A class of compounds analogous to vinic alcohol in constitution. Chemically speaking, they are hydroxides of certain organic radicals; as, the radical ethyl forms common or ethyl alcohol (C2H5.OH); methyl forms methyl alcohol (CH3.OH) or wood spirit; amyl forms amyl alcohol (C5H11.OH) or fusel oil, etc. [1913 Webster]
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