fermentable
/'fə:mentəbl/
Học thuậtThân thiện
Definition
- Adjective:
- Capable of undergoing fermentation: Describes a substance, typically a carbohydrate or sugar, that can be broken down by microorganisms like yeast or bacteria to produce alcohol, acids, or gases.
Usage
- The word "fermentable" is used to describe the chemical property of a material. It is commonly applied in scientific, culinary, and industrial contexts, such as brewing, baking, and biofuel production.
- It functions as a descriptive adjective and is often placed before a noun (e.g., fermentable sugars) or after a linking verb (e.g., The material is fermentable).
Examples
- Adjective:
- Malt contains highly fermentable sugars that yeast converts into alcohol.
- For a successful sourdough, you need a flour with a good amount of fermentable carbohydrates.
- Not all plant-based materials are easily fermentable for bioethanol production.
Advanced Usage
- Technical/Industrial Context: In biochemistry and industrial fermentation, "fermentable" precisely denotes substrates that specific enzymes or microbes can metabolize.
- The research focuses on identifying novel, fermentable feedstocks for sustainable chemical manufacturing.
Variants and Related Words
- Ferment (verb): To undergo or cause to undergo fermentation.
- Yeast will ferment the sugars in the grape juice.
- Fermentation (noun): The chemical process of breaking down a substance by bacteria, yeasts, or other microorganisms.
- The fermentation process gives yogurt its tangy flavor.
- Non-fermentable (adjective): Incapable of being fermented.
- Some fibers are non-fermentable and pass through the digestive system intact.
Synonyms
- Zymotic (technical, chiefly historical): Relating to or causing fermentation.
- Convertible (in specific contexts): Capable of being transformed, though this is a broader term.
Antonyms
- Non-fermentable: Not capable of being fermented.
- Inert (in a chemical/biological sense): Lacking the ability to react or undergo change.
Adjective
- capable of being fermented