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Another word for yeast

a-z
Noun

  1. A mass of bubbles in or on the surface of a liquid

      1. Soapy water.
      2. Foam; lather.
      3. Beer.
      1. Foam or froth on a liquid, as on the sea.
      2. To froth or foam.
      1. A foam formed by soap or detergent agitated in water, as in washing or shaving.
      2. Froth formed by profuse sweating, as on a horse.
      3. A condition of anxious or heated discomposure; agitation:
      1. The uppermost or forwardmost part of the body of a vertebrate, containing the brain and the eyes, ears, nose, mouth, and jaws.
      2. The analogous part of an invertebrate organism.
      3. The length or height of such a part:
      1. A mass of bubbles in or on a liquid; foam.
      2. Salivary foam released as a result of disease or exhaustion.
      3. Something unsubstantial or trivial:
      1. A colloidal dispersion of a gas in a liquid or solid medium, such as shaving cream, foam rubber, or a substance used to fight fires. A foam may be produced, especially on the surface of a liquid, by agitation or by a chemical reaction, such as fermentation.
      2. Any of various light, porous, semirigid or spongy materials, usually the solidified form of a liquid full of gas bubbles, used as a building material or for thermal insulation or shock absorption, as in packaging.
      3. Frothy saliva produced especially as a result of physical exertion or a pathological condition.
    See also:

    solid

  2. An agent that stimulates or precipitates a reaction, development, or change

      1. An agent that causes rising, fermentation, or ferment; leaven.
      1. An agent, such as yeast, that causes batter or dough to rise, especially by fermentation.
      2. An element, influence, or agent that works subtly to lighten, enliven, or modify a whole.
      3. To add a rising agent to.
      1. Something, such as a yeast, bacterium, mold, or enzyme, that causes fermentation.
      2. Fermentation.
      3. A state of agitation or of turbulent change or development.
      1. A substance, usually used in small amounts relative to the reactants, that modifies and increases the rate of a reaction without being consumed in the process.
      2. One that precipitates a process or event, especially without being involved in or changed by the consequences:
    See also:

    change

Verb

  1. To form or cause to form foam

      1. Soapy water.
      2. Foam; lather.
      3. Beer.
      1. Foam or froth on a liquid, as on the sea.
      2. To froth or foam.
      1. A foam formed by soap or detergent agitated in water, as in washing or shaving.
      2. Froth formed by profuse sweating, as on a horse.
      3. A condition of anxious or heated discomposure; agitation:
      1. A mass of bubbles in or on a liquid; foam.
      2. Salivary foam released as a result of disease or exhaustion.
      3. Something unsubstantial or trivial:
      1. A colloidal dispersion of a gas in a liquid or solid medium, such as shaving cream, foam rubber, or a substance used to fight fires. A foam may be produced, especially on the surface of a liquid, by agitation or by a chemical reaction, such as fermentation.
      2. Any of various light, porous, semirigid or spongy materials, usually the solidified form of a liquid full of gas bubbles, used as a building material or for thermal insulation or shock absorption, as in packaging.
      3. Frothy saliva produced especially as a result of physical exertion or a pathological condition.
      1. To make a hissing or bubbling sound; effervesce.
      2. A hissing or bubbling sound.
      3. Effervescence.
      1. To emit small bubbles of gas, as a carbonated or fermenting liquid.
      2. To escape from a liquid as bubbles; bubble up.
      3. To show high spirits or animation.
      1. The yellowish fatty component of unhomogenized milk that tends to accumulate at the surface.
      2. Any of various substances resembling or containing cream:
      3. A pale yellow to yellowish white.
      1. A thin, usually spherical or hemispherical film of liquid filled with air or gas:
      2. A globular body of air or gas formed within a liquid:
      3. A pocket formed in a solid by air or gas that is trapped, as during cooling or hardening.
    See also:

    solid

© Roget’s II: The New Thesaurus Copyright © 2010 by Wiley Publishing, Inc., Cleveland, Ohio. Used by arrangement with John Wiley & Sons, Inc.

Another word for yeast

Noun
      1. An amylase or a mixture of amylases that is found in milk and that converts starch to dextrin and maltose.
      1. A digestive enzyme found in gastric juice that catalyzes the breakdown of protein to peptides.
      2. A substance containing pepsin, obtained from the stomachs of hogs and calves and used as a digestive aid.
      1. Any of a group of enzymes that are present in saliva, pancreatic juice, and parts of plants and catalyze the hydrolysis of starch to sugar to produce carbohydrate derivatives.
      1. The yeasty foam that rises to the surface of fermenting malt liquors.
      1. Something, such as a yeast, bacterium, mold, or enzyme, that causes fermentation.
      2. Fermentation.
      3. A state of agitation or of turbulent change or development.
      1. An agent, such as yeast, that causes batter or dough to rise, especially by fermentation.
      2. An element, influence, or agent that works subtly to lighten, enliven, or modify a whole.
      3. To add a rising agent to.
    See also:

    fungus

    enzyme

    catalyst

© WEBSTER’S NEW WORLD® ROGET’S A-Z THESAURUS by Charlton Laird and the editors of Webster’s New World dictionaries. Copyright © 1999 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

Sentence Examples

  • The yeast plant and its allies are saprophytes and form no chlorophyll.

  • It was, for nearly two years after this, rye and Indian meal without yeast, potatoes, rice, a very little salt pork, molasses, and salt; and my drink, water.

  • Pasteur found that, when cane sugar was fermented by yeast, 49.4% of carbonic acid and 51.1% of alcohol were produced; with expressed yeast juice cane sugar yields 47% of carbonic acid and 47.7% of alcohol.

  • In 1894 and 1895, Fischer, in a remarkable series of papers on the influence of molecular structure upon the action of the enzyme, showed that various species of yeast behave very differently towards solutions of sugars.

  • These investigators regarded yeast as a plant, and Meyer gave to the germs the systematic name of "Saccharomyces" (sugar fungus).

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Words that mention yeast in the Dictionary

Words near yeast in the Thesaurus