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saccharomyces cerevisiae

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ลองค้นหาคำในรูปแบบอื่นๆ เพื่อให้ได้ผลลัพธ์มากขึ้นหรือน้อยลง: -saccharomyces cerevisiae-, *saccharomyces cerevisiae*
(เนื่องจากผลลัพธ์จากการค้นหา saccharomyces cerevisiae มีน้อย ระบบได้ทดลองค้นหาใหม่โดยใส่ดอกจันทน์ (wild-card) ให้โดยอัตโนมัติ: *saccharomyces cerevisiae*)
อังกฤษ-ไทย: คลังศัพท์ไทย โดย สวทช.
Saccharomyces cerevisiaeแซกคาโรมัยซีส เซอริวิสเซีย [TU Subject Heading]

ตัวอย่างประโยค (EN,TH,DE,JA,CN) จาก Open Subtitles
But these are saccharomyces cerevisiae-- the building blocks of beer.Aber das sind "Saccharomyces cerevisiae"... die Bestandteile eines Bieres. The Loyalty in the Lie (2015)

Result from Foreign Dictionaries (3 entries found)

From The Collaborative International Dictionary of English v.0.48 [gcide]:

  Saccharomyces \Sac`cha*ro*my"ces\, n. [NL., fr. Gr. ? sugar + ?,
     ?, a fungus.] (Biol.)
     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}.
     [1913 Webster]

From The Collaborative International Dictionary of English v.0.48 [gcide]:

  Alcohol \Al"co*hol\ ([a^]l"k[-o]*h[o^]l), n. [Cf. F. alcool,
     formerly written alcohol, Sp. alcohol alcohol, antimony,
     galena, OSp. alcofol; all fr. Ar. al-kohl a powder of
     antimony or galena, to paint the eyebrows with. The name was
     afterwards applied, on account of the fineness of this
     powder, to highly rectified spirits, a signification unknown
     in Arabia. The Sp. word has both meanings. Cf. {Alquifou}.]
     1. An impalpable powder. [Obs.]
        [1913 Webster]
  
     2. The fluid essence or pure spirit obtained by distillation.
        [Obs.] --Boyle.
        [1913 Webster]
  
     3. Pure spirit of wine; pure or highly rectified spirit
        (called also {ethyl alcohol} or {ethanol}, {CH3.CH2.OH});
        the spirituous or intoxicating element of fermented or
        distilled liquors, or more loosely a liquid containing it
        in considerable quantity. It is extracted by simple
        distillation from various vegetable juices and infusions
        of a saccharine nature, which have undergone vinous
        fermentation.
  
     Note: [The ferementation is usually carried out by addition
           of brewer's yeast, {Saccharomyces cerevisiae} to an
           aqueous solution containing carbohydrates.]
           [1913 Webster +PJC]
  
     Note: As used in the U. S. "Pharmacop[oe]ia," alcohol
           contains 91 per cent by weight of ethyl alcohol and 9
           per cent of water; and diluted alcohol (proof spirit)
           contains 45.5 per cent by weight of ethyl alcohol and
           54.5 per cent of water.
           [1913 Webster]
  
     4. (Organic Chem.) A class of compounds analogous to vinic
        alcohol in constitution. Chemically speaking, they are
        hydroxides of certain organic radicals; as, the radical
        ethyl forms common or {ethyl alcohol} ({C2H5.OH}); methyl
        forms {methyl alcohol} ({CH3.OH}) or {wood alcohol}; amyl
        forms {amyl alcohol} ({C5H11.OH}) or {fusel oil}, etc.
        [1913 Webster]

From WordNet (r) 3.0 (2006) [wn]:

  Saccharomyces cerevisiae
      n 1: used as a leaven in baking and brewing [syn: {baker's
           yeast}, {brewer's yeast}, {Saccharomyces cerevisiae}]

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