FERMENT
Dictionary of Science, Literature and Art · 1854 · p. 12
(Lat. fcrveo. I boil ) The substance which i.il to Ihe proce of fermentation. It is either naturally present In the fermentable juice, as in the grape; or it is added, as in the manufacture of beer, where yeast constitutes the ferment. Ferments are of an albuminous or glutinous character; the presence of nitrogen seems e ential in their composition, hence they are cla ed by chemists among azotised compounds. Their modus operand i is still unexplained. [s. 463]
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