Definitions
from The Century Dictionary.
- noun Any of the unorganized ferments, as diastase, maltin, pepsin, trypsin, etc., which exist in seeds, etc.
- noun Leavened bread, or a loaf of leavened bread; especially, the eucharistic bread used by the orthodox Greek and other Oriental churches, except the Armenians and Maronites: opposed to azym. Usually in the plural.
Etymologies
Sorry, no etymologies found.
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Examples
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The cause of the decomposition of the casein, they found to be due to the action of a milk enzym which is inherent to the milk itself.
Outlines of Dairy Bacteriology, 8th edition A Concise Manual for the Use of Students in Dairying 1910
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Freudenreich [204] and Jensen, [205] as well as by American investigators, and this enzym is now generally accepted as one of the factors concerned in the decomposition of the casein.
Outlines of Dairy Bacteriology, 8th edition A Concise Manual for the Use of Students in Dairying 1910
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If milk is heated to 176° F. (80° C.) or above, this enzym is destroyed so that the above reaction no longer takes place.
Outlines of Dairy Bacteriology, 8th edition A Concise Manual for the Use of Students in Dairying 1910
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Duclaux [57] has given to this digesting enzym the name _casease_ or cheese ferment.
Outlines of Dairy Bacteriology, 8th edition A Concise Manual for the Use of Students in Dairying 1910
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Conn [55] has separated the rennet enzym from bacterial cultures in a relatively pure condition, while Fermi [56] has isolated the digestive ferment from several species.
Outlines of Dairy Bacteriology, 8th edition A Concise Manual for the Use of Students in Dairying 1910
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According to him, these organisms do not function directly as ripening agents, but they secrete an enzym or unorganized ferment to which he applies the name _casease_.
Outlines of Dairy Bacteriology, 8th edition A Concise Manual for the Use of Students in Dairying 1910
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Among the better known of these non-vital ferments are rennet, the milk-curdling enzym; diastase or ptyalin of the saliva, the starch-converting enzym; pepsin and trypsin, the digestive ferments of the animal body.
Outlines of Dairy Bacteriology, 8th edition A Concise Manual for the Use of Students in Dairying 1910
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This ferment, called by them _galactase_, on account of its origin in milk, is a proteolytic enzym of the tryptic type.
Outlines of Dairy Bacteriology, 8th edition A Concise Manual for the Use of Students in Dairying 1910
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It is impossible that there is ammonia smell because ammonia is formed when the proteins are being digested by the tripsinojen enzym and then carried to the liver where it is turned into uric asid and urea, so it doesn't poisen you.
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It is impossible that there is ammonia smell because ammonia is formed when the proteins are being digested by the tripsinojen enzym and then carried to the liver where it is turned into uric asid and urea, so it doesn't poisen you.
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