FERMENTS

Англо-русский перевод FERMENTS

Ферменты

American English-Russian dictionary. Американский Англо-Русский словарь. 2012

FERMENTS — present third singular of ferment plural of ferment
Webster's New International English Dictionary
FERMENTS — Ферменты
Большой Англо-Русский словарь
FERMENTS — Ферменты
Новый большой Англо-Русский словарь
SILAGE — or ensilage Forage plants such as corn, legumes, and grasses that have been harvested at early maturity, finely chopped, packed …
Английский словарь Британика
FERMENT — I. fə(r)ˈment, |fər|m-, |fə̄|m-, |fəi|m- verb ( -ed/-ing/-s ) Etymology: Middle English fermenten, from Middle French & Latin; Middle French …
Webster's New International English Dictionary
DIGESTIVE — I. də̇ˈjestiv, -tēv also dīˈ- or -təv noun ( -s ) Etymology: Middle English, from Middle French digestif, from digestif, …
Webster's New International English Dictionary
PANCREAS — ˈpaŋkrēəs, ˈpank-, ˈpaank- noun ( -es ) Etymology: New Latin, from Greek pankreas, from pan- + kreas flesh, meat — …
Webster's New International English Dictionary
INTESTINAL — ə̇n.ˈtestən ə l, in rapid speech -s( ə )nəl; sometimes chiefly Brit |in.ˌte|stīn- adjective Etymology: probably from Middle French, from …
Webster's New International English Dictionary
FORMED — ˈfȯ(ə)rmd, -ȯ(ə)md adjective Etymology: Middle English, from past participle of formen to form — more at form 1. : clearly …
Webster's New International English Dictionary
FERMENTOLOGY — -əjē noun ( -es ) Etymology: ferment (II) + -alogy : a science that deals with ferments and fermentation — …
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FERMENTER — pronunc at ferment I+ə(r) noun ( -s ) 1. : one that ferments: as a. : a worker who attends …
Webster's New International English Dictionary
ALIMENTARY SYSTEM — noun : the organ system devoted to the ingestion, digestion, and assimilation of food and the discharge of residual wastes …
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ZYMOGEN — (n.) A mother substance, or antecedent, of an enzyme or chemical ferment; -- applied to such substances as, not being …
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WORT — (n.) An infusion of malt which is unfermented, or is in the act of fermentation; the sweet infusion of malt, …
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UNORGANIZED — (a.) Not organized; being without organic structure; specifically (Biol.), not having the different tissues and organs characteristic of living organisms, …
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PROTEOLYSIS — (n.) The digestion or dissolving of proteid matter by proteolytic ferments.
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PASTEURIZATION — (n.) A process devised by Pasteur for preventing or checking fermentation in fluids, such as wines, milk, etc., by exposure …
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PANCREATIN — (n.) One of the digestive ferments of the pancreatic juice; also, a preparation containing such a ferment, made from the …
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PANCREATIC — (a.) Of or pertaining to the pancreas; as, the pancreatic secretion, digestion, ferments.
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METABOLISM — (n.) The act or process, by which living tissues or cells take up and convert into their own proper substance …
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INVERSION (13) — (n.) The act or process by which cane sugar (sucrose), under the action of heat and acids or ferments (as …
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INTESTINAL — (a.) Of or pertaining to the intestines of an animal; as, the intestinal tube; intestinal digestion; intestinal ferments.
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INDICAN — (n.) A glucoside obtained from woad (indigo plant) and other plants, as a yellow or light brown sirup. It has …
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GRANULOSE — (n.) The main constituent of the starch grain or granule, in distinction from the framework of cellulose. Unlike cellulose, it …
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GLYCOGEN — (n.) A white, amorphous, tasteless substance resembling starch, soluble in water to an opalescent fluid. It is found abundantly in …
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GLUCOSIDE — (n.) One of a large series of amorphous or crystalline substances, occurring very widely distributed in plants, rarely in animals, …
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FORMED — (a.) Having structure; capable of growth and development; organized; as, the formed or organized ferments. See Ferment, n.
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FERMENTATION THEORY — () The theory which likens the course of certain diseases (esp. infectious diseases) to the process of fermentation, and attributes …
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DIGESTIVE — (a.) Pertaining to digestion; having the power to cause or promote digestion; as, the digestive ferments.
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DEXTROSE — (n.) A sirupy, or white crystalline, variety of sugar, C6H12O6 (so called from turning the plane of polarization to the …
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