|
|
Definition of Fermentable
1. Adjective. Capable of being fermented.
Definition of Fermentable
1. a. Capable of fermentation; as, cider and other vegetable liquors are fermentable.
Definition of Fermentable
1. Adjective. Able to ferment or be fermented ¹
¹ Source: wiktionary.com
Definition of Fermentable
1. [adj]
Medical Definition of Fermentable
1. Capable of undergoing fermentation. (05 Mar 2000)
Lexicographical Neighbors of Fermentable
Literary usage of Fermentable
Below you will find example usage of this term as found in modern and/or classical literature:
1. The Monist by Hegeler Institute (1898)
"1-Galactose CH,OH CHH OH H CGC COH (fermentable. ... HH OH CGC OH OH H
COH (Non-fermentable.) If we ask what is common to the sugars which are fermentable ..."
2. Commercial Organic Analysis: A Treatise on the Properties, Proximate by Alfred Henry Allen, Henry Leffmann (1898)
"Detection of a fermentable Sugar. To recognise the presence of a fermentable
sugar the substance should be dissolved in water in such proportion, ..."
3. A Text-book of the Physiological Chemistry of the Animal Body: Including an by Arthur Gamgee (1880)
"fermentable Sugar, It was formerly believed that muscle in a state of rest ...
O. This non-fermentable isomer of grape-sugar was discovered by Scherer* in ..."
4. The Practical Sugar Planter: A Complete Account of the Cultivation and by Leonard Wray (1848)
"Comprised of such substances as these just enumerated, it may readily be supposed
that cane-juice is one of the most fermentable compounds possible ..."
5. Cellulose, Cellulose Products, and Artificial Rubber: Comprising the by Josef Bersch (1904)
"Supposing that 20 per cent. of the weight of the wood can be converted into
fermentable sugar, and assuming that this quantity of sugar after fermentation ..."
6. Encyclopædia Britannica: Or, A Dictionary of Arts, Sciences, and ...by Colin MacFarquhar, George Gleig by Colin MacFarquhar, George Gleig (1797)
"... is more fermentable, and much more nutritive. It abounds in very many
vegetable?, and is generally ..."
7. A Journal of Natural Philosophy, Chemistry and the Arts by William Nicholson (1812)
"On the liquid Sugar of Starch, and the transmutation of sweet Substances into
fermentable Sugar : by Mr. VOGEL. ..."
Other Resources:
