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What is the name meaning of YEAST. Phrases containing YEAST
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What is the name meaning of YEAST. Phrases containing YEAST
See name meanings and uses of YEAST!YEAST
YEAST
Surname or Lastname
English
English : unexplained.
YEAST
YEAST
Girl/Female
Muslim
Talent
Male
Chinese
flight of the roc.
Girl/Female
Indian
Oneness
Boy/Male
Indian, Sanskrit
Having No Residence
Surname or Lastname
Irish
Irish : variant spelling of Connor, now common in Scotland.English : occupational name for an inspector of weights and measures, Middle English connere, cunnere ‘inspector’, an agent derivative of cun(nen) ‘to examine’.
Boy/Male
Irish
Shining army.
Surname or Lastname
German
German : topographic name for someone who lived by a tree that was particularly noticeable in some way, from Middle High German, Old High German boum ‘tree’, or else a nickname for a particularly tall person.Jewish (Ashkenazic) : ornamental name from German Baum ‘tree’, or a short form of any of the many ornamental surnames containing this word as the final element, for example Feigenbaum ‘fig tree’ (see Feige) and Mandelbaum ‘almond tree’ (see Mandel).English : probably a variant spelling of Balm, a metonymic occupational name for a seller of spices and perfumes, Middle English, Old French basme, balme, ba(u)me ‘balm’, ‘ointment’ (see Balmer).
Girl/Female
Arabic
Daughter; Girl
Girl/Female
Muslim
Dress of heaven
Boy/Male
Gujarati, Hindu, Indian, Jain, Kannada, Telugu
The Sound from Heaven
YEAST
YEAST
YEAST
YEAST
YEAST
v. i.
To be converted, as dough, into a light, spongy mass by the agency of yeast, or leaven.
a.
Frothy; foamy; spumy, like yeast.
n.
Dough before it is kneaded and formed into loaves, and after it is converted into a light, spongy mass by the agency of the yeast or leaven.
n.
A fermented drink made of water and honey with malt, yeast, etc.; metheglin; hydromel.
a.
A term used of beer when the froth of the yeast has reentered the body of the beer.
a.
See Yeasty.
n.
Aerated salt; a white crystalline substance having an alkaline taste and reaction, consisting of sodium bicarbonate (see under Sodium.) It is largely used in cooking, with sour milk (lactic acid) or cream of tartar as a substitute for yeast. It is also an ingredient of most baking powders, and is used in the preparation of effervescing drinks.
n.
A brewer's vessel in which the fermentation is concluded, the yeast escaping through the bunghole.
n.
A form of fungus which grows as indvidual rounded cells, rather than in a mycelium, and reproduces by budding; esp. members of the orders Endomycetales and Moniliales. Some fungi may grow both as a yeast or as a mycelium, depending on the conditions of growth.
n.
Spume, or foam, of water.
a.
Leavened; made with leaven, or yeast; -- used of bread, cake, etc., as distinguished from that made with cream of tartar, soda, etc. See Raise, v. t., 4.
n.
A genus of budding fungi, the various species of which have the power, to a greater or less extent, or splitting up sugar into alcohol and carbonic acid. They are the active agents in producing fermentation of wine, beer, etc. Saccharomyces cerevisiae is the yeast of sedimentary beer. Also called Torula.
n.
A spirituous liquor distilled by the Chinese from the yeasty liquor in which boiled rice has fermented under pressure.
n.
See Yeast.
v. t.
To emit foam; to froth; -- said of the emission of yeast from beer in course of fermentation.
n.
The quality or state of being yeasty, or frothy.
v. t.
Yeast; barm.
n.
A kind of light, soft bread made with yeast and eggs, often toasted or crisped in an oven; or, a kind of sweetened biscuit.
n.
The foam, or troth (top yeast), or the sediment (bottom yeast), of beer or other in fermentation, which contains the yeast plant or its spores, and under certain conditions produces fermentation in saccharine or farinaceous substances; a preparation used for raising dough for bread or cakes, and making it light and puffy; barm; ferment.