How Do You Spell AMYLIC FERMENTATION?

Pronunciation: [amˈɪlɪk fɜːmɪntˈe͡ɪʃən] (IPA)

Amylic fermentation is a type of fermentation that occurs when yeast breaks down starches in grains, potatoes, or other carbohydrate sources. The word is spelled /əˈmɪlɪk fərmenˈteɪʃən/ in IPA phonetic transcription, with the emphasis on the second syllable. The "a" in "amylic" is pronounced like the "a" in "apple," while the "y" is pronounced like the "i" in "big." The "c" in "amylic" is pronounced like an "s," and the "fermentation" is spelled phonetically like it sounds.

Meaning and Definition
Common Misspellings
Etymology
Plural
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AMYLIC FERMENTATION Meaning and Definition

  1. Amylic fermentation refers to a biochemical process that involves the conversion of starches or sugars into alcohol. This fermentation process is typically carried out by certain species of bacteria and yeasts, resulting in the production of amyl alcohols, also known as fusel alcohols. Amylic fermentation occurs under anaerobic conditions, meaning in the absence of oxygen.

    During amylic fermentation, the starches or sugars are broken down by enzymes into simpler molecules, which are then metabolized by microorganisms. This breakdown leads to the formation of various byproducts, including several alcohols such as amyl alcohols, which are higher alcohols containing 4-8 carbon atoms. Examples of amyl alcohols include n-butanol, isoamyl alcohol, and 3-methyl-1-butanol.

    The process of amylic fermentation has several applications, particularly in the production of alcoholic beverages. It is utilized in the brewing industry, where yeast converts maltose and other sugars in malted barley into ethanol (alcohol) during the fermentation of beer. Additionally, it is involved in the production of spirits, such as whiskey and vodka.

    Amylic fermentation plays an essential role in the overall fermentation process, contributing to the development of flavors, aromas, and alcoholic strength in alcoholic beverages. Furthermore, it is also relevant in the field of biotechnology, as the fusel alcohols produced during amylic fermentation can serve as precursor compounds for various other chemical processes.

  2. Fermentation of potato or corn mash, or other starchy material, by which fusel oil is produced.

    A practical medical dictionary. By Stedman, Thomas Lathrop. Published 1920.

Common Misspellings for AMYLIC FERMENTATION

  • zmylic fermentation
  • smylic fermentation
  • wmylic fermentation
  • qmylic fermentation
  • anylic fermentation
  • akylic fermentation
  • ajylic fermentation
  • amtlic fermentation
  • amglic fermentation
  • amhlic fermentation
  • amulic fermentation
  • am7lic fermentation
  • am6lic fermentation
  • amykic fermentation
  • amypic fermentation
  • amyoic fermentation
  • amyluc fermentation
  • amyljc fermentation
  • amylkc fermentation
  • amyloc fermentation

Etymology of AMYLIC FERMENTATION

The term "amylic fermentation" combines two key components: "amylic" and "fermentation".

1. "Amylic": The word "amylic" is derived from "amyl" or "amylum", which refers to starch. It comes from the Greek word "amylon", meaning "starch". The suffix "-ic" denotes "relating to" or "pertaining to". Therefore, "amylic" refers to something related to or associated with starch.

2. "Fermentation": The term "fermentation" comes from the Latin word "fermentare", which means "to leaven" or "to bring to fermentation". It ultimately traces back to the Latin word "fervere", meaning "to boil" or "to seethe". In this context, it refers to the process of converting organic substances such as sugar into alcohol, gases, or acids through the action of yeast or bacteria.

Plural form of AMYLIC FERMENTATION is AMYLIC FERMENTATIONS

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Correct spelling for amylic fermentation
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