(n.) Unfermented grape juice or wine, often used to raise fermentation in dead or vapid wines; must.
(n.) Wine revived by new fermentation, reulting from the admixture of must.
(v. t.) To renew, as wine, by mixing must with it and raising a new fermentation.
Example Sentences:
(1) In 6 baboon hamadryads, in 4 Stum-tailed macaques and in one macaco rhesus they were diagnosed as the so-called polypous gastritis.
(2) These findings indicate that methylprednisolone has a profound inhibitory effect on lymphoid cells' response to allogenic stumli in the MLC system.
(3) Among imported monkeys the incidence of polyps was in macaques rhesus--0,31% and in Stum-tailed macaques--9,2%.
(4) Incidence of polyps among local monkeys was 0.48% in macaques rhesus and 2.3% in Stum-tailed macaques.
(5) In 5 Stum-tailed macaques there were noted gigantic folds of the pylorus.
Unfermented
Definition:
Example Sentences:
(1) Evidently, after spleenectomy the biosynthesis and accumulation of agents exerting unfermentative fibrinolytic activity is transferred from some organs to others.
(2) Unfermented Iscador showed a much stronger cytotoxic effect on these cells than on HTC cells.
(3) They grow over a wide range of temperatures and are able to colonize a wide spectrum of unfermented, natural, lignino-cellulosic wastes.
(4) Chemical analysis of both unfermented and fermented products revealed an increase in protein, ash and fibre content while the lipid and carbohydrate content showed a decrease.
(5) By the end of the restoration period of ACS function, on the 21st day after the surgery, in experimental animals no fibrinolysis was revealed in the extract from the myocardium, neither the unfermentative fibrinolysis (UF) was observed in extracts from the liver and lungs.
(6) As observed by phase-contrast microscopy, treatment of HTC cells with fermented or unfermented Iscador, at a concentration corresponding to 1 mg of fresh plant per milliliter culture, led to rapid lysis of cellular membranes.
(7) There is a significant positive correlation between consumption of unfermented milk protein and incidence of IDDM in data from various countries.
(8) Fermented Iscador was slightly more potent than unfermented Iscador in inhibiting the growth of HTC cells, but on Molt 4 cells fermented Iscador was less active than unfermented Iscador.
(9) The positive relationship between DM degradation and CP degradation implies that microbial protein amount and unfermented feed protein at the duodenum are negatively correlated.
(10) In unfermented samples of apple juice, the concentration of added patulin declined by only 10% when the juice was held for 2 weeks, a period equivalent to the time required for fermentation.
(11) Chemical analysis of the fermented unsieved maize mash revealed an increase in the protein content from 9.9% (unfermented) to 13.4% after 3 days of fermentation, whereas the protein content of the sieved maize mash increased from 7.1% (unfermented) to 8.4% after the same period of fermentation.
(12) In the course of industrial-scale manufacture of unfermented rhubarb fruit juice, the deacidifying agent CaCl2 was confused with the disinfectant NH4HF2.
(13) In the first trial both fermented and unfermented waste milk were fed and in the second trial only unfermented milk was used.
(14) It was concluded that the ethanol-insoluble residues containing unfermented fibre organic matter and microbial organic matter, both of which hold water, should be used to calculate PWHC and to predict the effect of fibre on rate of passage and faecal mass in humans.
(15) No significant differences in net protein ratio values and protein digestibility were found between fermented and unfermented lupine (P less than 0.05).
(16) Analyses of the dried culture showed a large increase of vitamin B(12) in the fermentation solids compared with unfermented dried whey.
(17) Unfermented and fermented maize dough weaning foods prepared by mothers in a Ghanaian village were examined for gram-negative bacilli (GNB) immediately after preparation and during storage to assess the antimicrobial effect of fermentation.
(18) The response of yogurt-fed rats and the corresponding unfermented milk-fed rats to an infectious gastrointestinal challenge has been compared.
(19) The effect of a variety of traditional oriental unfermented and fermented soy products on iron absorption was evaluated in 242 Indian women.
(20) All the strains of the enteric pathogens survived for 24 h in the unfermented porridge and increased in the numbers except for campylobacters, the numbers of which declined.