Enzymes

1 definition found

From The Collaborative International Dictionary of English v.0.48 [gcide]:

  Ferment \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.
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     Note: Ferments are of two kinds: ({a}) Formed or organized
           ferments. ({b}) Unorganized or structureless ferments.
           The latter are now called {enzymes} and were formerly
           called {soluble ferments} or {chemical ferments}.
           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 they are proteins 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. Before 1960 the term "ferment" to
           mean "enzyme" fell out of use. Enzymes are now known to
           be {globular protein}s, capable of catalyzing a wide
           variety of chemical reactions, not merely hydrolytic.
           The full set of enzymes causing production of ethyl
           alcohol from sugar has been identified and individually
           purified and studied. See {enzyme}.
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     2. Intestine motion; heat; tumult; agitation.
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              Subdue and cool the ferment of desire. --Rogers.
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              the nation is in a ferment.           --Walpole.
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     3. A gentle internal motion of the constituent parts of a
        fluid; fermentation. [R.]
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              Down to the lowest lees the ferment ran. --Thomson.
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     {ferment oils}, volatile oils produced by the fermentation of
        plants, and not originally contained in them. These were
        the quintessences of the alchemists. --Ure.
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