Definitions for "Fermentation"
The process of undergoing an effervescent change, as by the action of yeast;
the transformation of an organic substance into new compounds by the action of a ferment{1}, whether in the form of living organisms or enzymes. It differs in kind according to the nature of the ferment which causes it.
The process by which sugars are converted into alcohol and carbon dioxide gas, turning grape juice into wine.
The fermentation process reduces the ammonia, tar, acidity, and nicotine content of the leaves, which enhances both flavor and aroma. This makes cigar tobacco much more pleasant to smoke than cigarette tobacco. After harvest, the tobacco leaves are gathered in large bulks or piles, then moistened and allowed to ferment. The temperature inside the bulk of tobacco will naturally reach up to 140°F before the bulk is broken down and restacked, temporarily halting the fermentation process but providing for an even and higher quality fermentation. This process, called working the bulk, releases ammonia from the tobacco.
After harvest, the tobacco leaves are gathered in large bulks (or piles), then moistenedand allowed to ferment. Temperatures may reach 140°F before the bulk is broken down and restacked until fermentation stops naturally. This process, called working the bulk, releases ammonia from the tobacco.
There are primarily two types of fermentation, natural fermentation and forced fermentation, with the duration of the process ranging from two days to two months or more. Natural fermentation, sometimes known as aging, is a chemical reaction caused by moisture and warm temperatures; it occurs when tobacco is packaged in bales or hogsheads. Natural fermentation generally gives tobacco a more uniform color and a milder taste. Forced fermentation involves placing tobacco in huge stacks so that the chemical reaction caused by the moisture and warm temperatures is intensified by the pressure the tobacco is under. Forced fermentation generally gives tobacco a more uniform color, as well as a smoother aroma and taste.
An energy-yielding metabolic process in which electrons derived from an organic substrate are used ultimately to reduce an organic electron acceptor that is made by the cell itself. Neither an electron transport chain nor an exogenous terminal electron acceptor is involved. (Contrast with respiration).
Energy production without the benefit of oxygen as a terminal electron acceptor, i.e. oxidation in which the net effect is one organic compound oxidizing another. See respiration.
respiration in which the final electron acceptor is an organic molecule.
A state of agitation or excitement, as of the intellect or the feelings.
a state of agitation or turbulent change or development; "the political ferment produced a new leadership"; "social unrest"
Keywords:  dosa, aeration, dough, batter, bread
Aeration brought upon in a dough or a batter through bacterial organic reactions. For e.g bread dough ,dosa batter.
Keywords:  vial, bac, specimens, counsel, falsely
naturally occurs in the vial of a blood sample and in some instances may help produce falsely high BAC levels. As such, the degree of care taken with these specimens must be followed closely by defense counsel.
Keywords:  beater, rot, rags, wet, letting
old method of preparing rags for the beater of letting piles of wet rags heat up and begin to rot.