| adsorption fermentation | <microbiology> (extractive fermentation) A fermentation technique in which products of the fermentation are removed from the broth by adsorption onto materials such as carbon or polymers. Generally, the preferred method of doing this is to circulate the fermenting broth through the adsorbent substrate, because the fermentation products are often toxic to the microbes. (06 May 1997) |
|---|
| adsorption | 1. <chemistry> The accumulation or concentration of molecules of a gas or liquid on a surface in contact with the gas or liquid, resulting in a relatively high concentration of the gas or solution at the surface. Note that the accumulating molecules do not actually penetrate the substance they are on. Compare: absorption. 2. <virology> The adhesion of a substance to an organic particle in a solution, for example the adhesion of a virus to a cell. Origin: L. Sorbere = to suck (10 May 1997) |
|---|---|
| adsorption chromatography | Chromatography in which separation of substances is achieved by the difference in degree of adsorption of the compounds to a stationary phase. (05 Mar 2000) |
| adsorption theory of narcosis | That a drug becomes concentrated at the surface of the cell as a result of adsorption, and thus alters permeability and metabolism. (05 Mar 2000) |
| immune adsorption | Removal of antibody (agglutinin or precipitin) from antiserum by use of specific antigen; after aggregation has occurred, the antigen-antibody complex is separated either by centrifugation or by filtration, removal of antigen by specific antiserum in a similar manner. (05 Mar 2000) |
| acetic fermentation | <biochemistry> A type of fermentation conducted by certain microbes in which organic materials are broken down into acetic acid to generate ATP for energy. (09 Oct 1997) |
| acetone-butanol fermentation | <biochemistry, microbiology> The formation of acetone and butanol through the fermentation of glucose by Clostridium acetobutylicum. However, most industrial plants make acetone and butanol through synthetic processes that use petrochemicals. (06 May 1997) |
| acidogenic fermentation | <biochemistry, microbiology> Any fermentation that produces a weak acid, such as lactic acid. (06 May 1997) |
| alcoholic fermentation | The anaerobic formation of ethanol and CO2 from d-glucose. Compare: Gay-Lussac's equation. (05 Mar 2000) |
| amylic fermentation | Fermentation of potato or corn mash, or other starchy material, by which fusel oil is produced. (05 Mar 2000) |
| vaccuum fermentation | A system for producing ethanol (grain alcohol) and other volatile fermentation products, in thisprocess, fermentation occurs continuouslyunder reduced pressure, which lets the volatile product leave the cycleas an exhaust gas, which is then collected in a separate chamber. (09 Oct 1997) |
| heterolactic fermentation | <chemistry> A type of lactic acid fermentation in which sugars (for example lactose, glucose) are fermented to a range of products. Compare: homolactic fermentation. (09 Oct 1997) |
| symbiotic fermentation phenomenon | "two organisms, neither of which alone produces gas fermentation in certain carbohydrates, may do so when living in symbiosis or when artificially mixed" (Castellani). (05 Mar 2000) |
| oxidation-fermentation test | <investigation> A test to to determine whether a given bacterial strain has an oxidative or fermentativetype of metabolism by seeing what it doesto a carbohydrate substrate. (09 Oct 1997) |
| fermentation | <microbiology> The anaerobic enzymatic conversion of organic compounds, especially carbohydrates, to simpler compounds, especially to ethyl alcohol, resulting in energy in the form of adenosine triphosphate (ATP). The process is used in the production of alcohol, bread, vinegar and other food or industrial products. It differs from respiration in that organic substances rather than molecular oxygen are used as electron acceptors. Fermentation occurs widely in bacteria and yeasts, the process usually being identified by the product formed, for example, acetic, alcoholic, butyric and lactic fermentation are those that result in the formation of acetic acid, alcohol, butyric acid and lactic acid, respectively. Origin: L. Fermentatio (18 Nov 1997) |
| fermentation Lactobacillus casei factor | Pteroyl-gamma-glutamyl-gamma-glutamylglutamic acid;a folic acid conjugate, a principle chemically similar to folic acid except that it contains three molecules of glutamic acid instead of one, in g linkage. Synonym: fermentation Lactobacillus casei factor, pteroyltriglutamic acid. (05 Mar 2000) |