Yeast vs. Molasses

Yeastnoun

An often humid, yellowish froth produced by fermenting malt worts, and used to brew beer, leaven bread, and also used in certain medicines.

Yeastnoun

A single-celled fungus of a wide variety of taxonomic families.

Yeastnoun

A true yeast or budding yeast in order Saccharomycetales.

Yeastnoun

Candida, a ubiquitous fungus that can cause various kinds of infections in humans.

Yeastnoun

(figuratively) A frothy foam.

Yeastverb

To ferment.

Yeastverb

(of something prepared with a yeasted dough) To rise.

Yeastverb

To exaggerate

Yeastnoun

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.

Yeastnoun

Spume, or foam, of water.

Yeastnoun

A form of fungus which grows as individual 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.

Yeastnoun

a commercial leavening agent containing yeast cells; used to raise the dough in making bread and for fermenting beer or whiskey

Yeastnoun

any of various single-celled fungi that reproduce asexually by budding or division

Yeastnoun

a microscopic fungus consisting of single oval cells that reproduce by budding, and capable of converting sugar into alcohol and carbon dioxide.

Yeastnoun

a greyish-yellow preparation of the yeast fungus obtained chiefly from fermented beer, used as a fermenting agent, to raise bread dough, and as a food supplement.

Yeastnoun

any unicellular fungus that reproduces vegetatively by budding or fission, including forms such as candida that can cause disease.

Yeast

Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized.

Molassesnoun

A thick brownish syrup produced in the refining of raw sugar.

Molassesnoun

The thick, brown or dark colored, viscid, uncrystallizable sirup which drains from sugar, in the process of manufacture; any thick, viscid, sweet sirup made from vegetable juice or sap, as of the sorghum or maple. See Treacle.

Molassesnoun

thick dark syrup produced by boiling down juice from sugar cane; especially during sugar refining

Molasses

Molasses () or black treacle (British English) is a viscous substance resulting from refining sugarcane or sugar beets into sugar. Molasses varies by the amount of sugar, method of extraction, and age of plant.