最終更新日：2022/12/23
例文
When
flour
is
made
into
a
paste
or
dough
by
means
of
water,
and
yest
added,
as
in
the
process
of
bread-making,
the
dough
acquires
sponginess,
in
consequence
of
being
inflated
in
all
parts
by
fixed
air,
or
carbonic
acid.
It
had
been
asserted,
that,
dough
in
this
state,
if
distilled,
does
not
afford
alcohol,
although
it
might
have
heen
expected
to
do
so,
if
the
fermentation
which
it
obviously
has
undergone
were
the
vinous.
It
was,
therefore,
concluded
to
be
a
fermentation
essentially
different
;
and
from
panis,
bread,
it
was
called
the
panary
fermentation.
[…]
[T]here
are
no
grounds
for
doubting
the
identity
of
the
panary
with
the
vinous
fermentation;
the
former
is
the
incipient
stage
of
the
latter
[…]
復習用の問題
When flour is made into a paste or dough by means of water, and yest added, as in the process of bread-making, the dough acquires sponginess, in consequence of being inflated in all parts by fixed air, or carbonic acid. It had been asserted, that, dough in this state, if distilled, does not afford alcohol, although it might have heen expected to do so, if the fermentation which it obviously has undergone were the vinous. It was, therefore, concluded to be a fermentation essentially different ; and from panis, bread, it was called the panary fermentation. […] [T]here are no grounds for doubting the identity of the panary with the vinous fermentation; the former is the incipient stage of the latter […]
英語 - 英語
項目の編集設定
- 項目の編集権限を持つユーザー - すべてのユーザー
- 項目の新規作成を審査する
- 項目の編集を審査する
- 項目の削除を審査する
- 重複の恐れのある項目名の追加を審査する
- 項目名の変更を審査する
- 審査に対する投票権限を持つユーザー - 編集者
- 決定に必要な投票数 - 1
例文の編集設定
- 例文の編集権限を持つユーザー - すべてのユーザー
- 例文の削除を審査する
- 審査に対する投票権限を持つユーザー - 編集者
- 決定に必要な投票数 - 1
問題の編集設定
- 問題の編集権限を持つユーザー - すべてのユーザー
- 審査に対する投票権限を持つユーザー - 編集者
- 決定に必要な投票数 - 1
