saccharomyces cerevisiae

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

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]
    

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]