hydrolytic ferment — Hydrolase Hy dro*lase, n. [Hydrolysis + ase.] 1. (Chem.) an enzyme which causes the splitting of a chemical bond with the addition of the elements of water; a hydrolytic enzyme. Formerly called a {hydrolytic ferment}. Note: There are many known… … The Collaborative International Dictionary of English
Hydrolytic — Hy dro*lyt ic, a. [Hydro , 1 + Gr. ? to loose.] 1. (Chem.) Tending to remove or separate water; eliminating water. [archaic] [1913 Webster] 2. (Chem.) of, pertaining to, or accompanied by {hydrolysis}. [PJC] Hydrolytic agents, such as sulphuric… … The Collaborative International Dictionary of English
hydrolytic enzyme — Hydrolytic Hy dro*lyt ic, a. [Hydro , 1 + Gr. ? to loose.] 1. (Chem.) Tending to remove or separate water; eliminating water. [archaic] [1913 Webster] 2. (Chem.) of, pertaining to, or accompanied by {hydrolysis}. [PJC] Hydrolytic agents, such as… … The Collaborative International Dictionary of English
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. [1913… … The Collaborative International Dictionary of English
ferment oils — 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.… … The Collaborative International Dictionary of English
acetic ferment — 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.… … The Collaborative International Dictionary of English
butyric ferment — 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.… … The Collaborative International Dictionary of English
hydrolase — Hydrolytic Hy dro*lyt ic, a. [Hydro , 1 + Gr. ? to loose.] 1. (Chem.) Tending to remove or separate water; eliminating water. [archaic] [1913 Webster] 2. (Chem.) of, pertaining to, or accompanied by {hydrolysis}. [PJC] Hydrolytic agents, such as… … The Collaborative International Dictionary of English
amidases — Hydrolase Hy dro*lase, n. [Hydrolysis + ase.] 1. (Chem.) an enzyme which causes the splitting of a chemical bond with the addition of the elements of water; a hydrolytic enzyme. Formerly called a {hydrolytic ferment}. Note: There are many known… … The Collaborative International Dictionary of English
esterases — Hydrolase Hy dro*lase, n. [Hydrolysis + ase.] 1. (Chem.) an enzyme which causes the splitting of a chemical bond with the addition of the elements of water; a hydrolytic enzyme. Formerly called a {hydrolytic ferment}. Note: There are many known… … The Collaborative International Dictionary of English