1. Cooking in a boiling liquid; SYN. stewing, simmering.
2. The application of heat to change something from a liquid to a gas.
Process of changing a liquid into its vapor, by heating it at the maximum possible temperature for that liquid (see boiling point) at atmospheric pressure.
Drink made by steeping and boiling and fermenting rather than distilling; SYN. brewage.
ETYM Cf. Dutch bobbel, Dan. boble, Swed. bubbla. Related to Blob.
A hollow globule of gas (e.g., air or carbon dioxide).
1. A small globule typically hollow and light: as a small body of gas within a liquid; a thin film of liquid inflated with air or gas; a globule in a transparent solid; something (as a plastic or inflatable structure) that is hemispherical or semicylindrical.
2. Something that lacks firmness, solidity, or reality; A delusive scheme.
3. A sound like that of bubbling.
4. magnetic bubble.
5. A state of booming economic activity (as in a stock market) that often ends in a sudden collapse.
6. The condition of being at risk of exclusion or replacement (as from a tournament) — usually used in the phrase on the bubble.
ETYM French ébullition, Latin ebullitio, from ebullire. Related to Ebullient.
Boiling over; agitation; outbreak.
1. A boiling or bubbling up of a liquid; the motion produced in a liquid by its rapid conversion into vapor.
2. Effervescence occasioned by fermentation or by any other process which causes the liberation of a gas, as in the mixture of an acid with a carbonated alkali.
3. A sudden burst or violent display; an outburst.
ETYM Cf. French effervescence.
The process of bubbling as gas escapes.
Bubbliness; excitement, liveliness
ETYM Cf. French fermentation.
The breakdown of sugars by bacteria and yeasts using a method of respiration without oxygen (anaerobic). Fermentation processes have long been utilized in baking bread, making beer and wine, and producing cheese, yogurt, soy sauce, and many other foodstuffs.
In baking and brewing, yeasts ferment sugars to produce ethanol and carbon dioxide; the latter makes bread rise and puts bubbles into beers and champagne. Many antibiotics are produced by fermentation; it is one of the processes that can cause food spoilage.
A chemical phenomenon in which an organic molecule splits into simpler substances; SYN. ferment.
ETYM New Lat., from Greek for fermentation, from zume ferment.
A process in which an agent causes an organic substance to break down into simpler substances; especially, the anaerobic breakdown of sugar into alcohol; SYN. zymolysis, fermentation, fermenting, ferment.