yeast (yest)

A semifluid, viscid, flocculent scum forming on the surface of a saccharine juice when it is in a state of vinous fermentation. Y. is composed chiefly of Saccharomyces. Ordinary y. is beer y. beer y. The ferment (see Saccharomyces cerevisiae) obtained in brewing beer. It is insoluble in water or alcohol, has a dirty yellowish color, a bitter taste, and a sourish odor. Its ultimate composition, according to Schlo berger, is carbon 49.9 per cent, hydrogen 6.6 per cent., nitrogen 12.1 per cent., and oxygen 31.4 per cent. If separated from its nitrogenous principle, it becomes inert as a ferment. It has been used as an external stimulating poultice, also topically as a remedy for leukorrhea. bottom y. The y. that settles when fermentation is mixing anilin and x. It closely resembles rosanilin.