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ferment ferment
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Doughnut Doughnut
Doughnut Background The doughnut is a fried ring or globule of sweet dough that is either yeast leavened or chemically leavened. The dough is mixed and shaped, dropped into hot oil and fried, and glazed. Jam-filled doughnuts are called bismarks. Batters vary and may be... Read more
lactic acid lactic acid
lactic acid CH 3 CHOHCO 2 H, a colorless liquid organic acid. It is miscible with water or ethanol. Lactic acid is a fermentation product of lactose (milk sugar); it is present in sour milk, koumiss, leban, yogurt, and cottage cheese. The protein in milk is coagulated (curdled) by lactic acid.... Read more
fermentation fermentation
fermentation process by which the living cell is able to obtain energy through the breakdown of glucose and other simple sugar molecules without requiring oxygen. Fermentation is achieved by somewhat different chemical sequences in different species of organisms. Two closely related paths of... Read more
Chemical weathering Chemical weathering
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Chemical potential Chemical potential
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cream of tartar cream of tartar
cream of tartar white crystalline powder. Chemically it is potassium hydrogen tartrate, KC 4 H 5 O 6 , the acidic potassium salt of tartaric acid . It is used as the leavening agent in baking powders. An impure form, called tartar or argol, forms naturally during the fermentation of grape juice... Read more
Multiple Chemical Sensitivity Multiple Chemical Sensitivity
Multiple chemical sensitivity Definition Multiple chemical sensitivity&#... Read more
allotropy allotropy
allotropy [Gr.,=other form]. A chemical element is said to exhibit allotropy when it occurs in two or more forms in the same physical state; the forms are called allotropes. Allotropes generally differ in physical properties such as color and hardness; they may also differ in molecular structure or... Read more
leaven leaven
leaven , agent used to raise bread or other flour foods. Physical leavens include water vapor, which is released as steam at high temperatures (as in popovers), and air, which is incorporated by beating. Chemical leaven (baking powder and baking soda) and biological leavens (yeasts and certain... Read more

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