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to ferment

  • 1 חומרי התססה

    ferment

    Hebrew-English dictionary > חומרי התססה

  • 2 באש

    בָּאַש(b. h.; √בא, v. בּוֹא) to be disordered, bad (cmp. רַע). Hif. הִבְאִיש 1) to cause decay, to make smell badly. Ex. R. s. 26; a. e. 2) (with דברים, or sub. דברים) to use insulting language. Koh. R. to X, 1. 3) (neut. v.) to deteriorate, ferment, decay. Ter. X, 2 אע״פ שה׳ מימיו מותרין Ms. M. (ed. מימיו מימיו corr. acc.) though the barley has begun to ferment Cant. R. to I, 2b> המים מַבְאִישִׁים liquids grow stale. Pesik. Bshall. p. 81b> דג מב׳ ill-smelling fish. 4) (v. בְּאוּשָׁת) (to begin to ferment, to boil, to be in the early stage of ripening, to be bushah. Maasr. I, 2 grapes are subject to the law of tithes משהִבְ׳ from the time they would be called bushah, cmp. Y. ib. 48d. Shebi. IV, 8. Tosef.Maasr.I, 1.

    Jewish literature > באש

  • 3 בָּאַש

    בָּאַש(b. h.; √בא, v. בּוֹא) to be disordered, bad (cmp. רַע). Hif. הִבְאִיש 1) to cause decay, to make smell badly. Ex. R. s. 26; a. e. 2) (with דברים, or sub. דברים) to use insulting language. Koh. R. to X, 1. 3) (neut. v.) to deteriorate, ferment, decay. Ter. X, 2 אע״פ שה׳ מימיו מותרין Ms. M. (ed. מימיו מימיו corr. acc.) though the barley has begun to ferment Cant. R. to I, 2b> המים מַבְאִישִׁים liquids grow stale. Pesik. Bshall. p. 81b> דג מב׳ ill-smelling fish. 4) (v. בְּאוּשָׁת) (to begin to ferment, to boil, to be in the early stage of ripening, to be bushah. Maasr. I, 2 grapes are subject to the law of tithes משהִבְ׳ from the time they would be called bushah, cmp. Y. ib. 48d. Shebi. IV, 8. Tosef.Maasr.I, 1.

    Jewish literature > בָּאַש

  • 4 חמץ I

    חָמֵץI (b. h.; v. preced.) ( to be hot, to ferment, be sour. Ad. Zar. 68b מי גרם לה שתֶּחְמַץוכ׳ what was the cause that it (the dough) became leavened (rose) in one hour? Pi. חִמֵּץ to cause leavening. Ib. a ראויה לחַמֵּץוכ׳ Ms. M. (ed. לחַמֵּעַ) fit to leaven with it many other doughs. Ib. וחִימְּצוּ; Orl. II, 11 נצטרפו וחִמְּצוּ (Y. ed. הצטרפו וחִימֵּיצוּ) and the two combined produced the required leavening, Ib. 9 וחִמְּצָהּ (Y. ed. וחִימֵּיצָהּ; Ab. Zar. l. c. והֶחְמִיצָהּ) and it made the dough rise. Orl. II 6 כל המְחַמֵּץ whatever is used for producing fermentation; a. fr.Trnsf. to mature, to continue a case over night, to reserve judgment. Snh.35a (ref. to Is 1:17, v. preced.) אשרו דיין שמְחַמֵּץ אתוכ׳ Ms. K. (ed. אשרי, v. Rabb. D. S. a. l. note 20) praise the judge (in capital cases) who reserves his judgment (over night); Yalk. Is. 257. Hif הֶחְמִיץ 1) same. Pes.40a מי פירות אינן מַחְמִיצִין juice of fruits produces no leavening (in the ritual sense). Ab. Zar.68a כדי להחמיץ (Orl. II, 8 לחַמֵּץ) enough to leaven the dough. Mekh. Bo s. 10 שאור שהוא מַחְמִיץ לאחרים leaven which is used for leavening other doughs; a. fr.Trnsf. to procrastinate. Ib. s. 9 (play on המַצּוֹת, Ex. 12:17) כדרך … אין מַחְמִיצִין את המִצְוָה as well as you must not allow the matsah to become sour, so you must not allow the mitsvah (religious act) to become sour by postponement; Yalk. Ex. 201. 2) to turn sour, to ferment. Ab. Zar.68b ראויה להַחְמִיץוכ׳ (Ms. M. לחמע) is likely to ferment in two hours. Nidd.IX, 7 מי רגלים שהֶחְמִיצוּ urin which ferments.Trnsf. to degenerate, become wicked. R. Hash. 3b קודם שה׳ before he (the Persian King) changed for the worse. Nithpa. נִתְחַמֵּץ to become sour (חָמֵץ). Pes.28b; 43a נ׳ מאליו became sour of itself (not through a leavening means).

    Jewish literature > חמץ I

  • 5 חָמֵץ

    חָמֵץI (b. h.; v. preced.) ( to be hot, to ferment, be sour. Ad. Zar. 68b מי גרם לה שתֶּחְמַץוכ׳ what was the cause that it (the dough) became leavened (rose) in one hour? Pi. חִמֵּץ to cause leavening. Ib. a ראויה לחַמֵּץוכ׳ Ms. M. (ed. לחַמֵּעַ) fit to leaven with it many other doughs. Ib. וחִימְּצוּ; Orl. II, 11 נצטרפו וחִמְּצוּ (Y. ed. הצטרפו וחִימֵּיצוּ) and the two combined produced the required leavening, Ib. 9 וחִמְּצָהּ (Y. ed. וחִימֵּיצָהּ; Ab. Zar. l. c. והֶחְמִיצָהּ) and it made the dough rise. Orl. II 6 כל המְחַמֵּץ whatever is used for producing fermentation; a. fr.Trnsf. to mature, to continue a case over night, to reserve judgment. Snh.35a (ref. to Is 1:17, v. preced.) אשרו דיין שמְחַמֵּץ אתוכ׳ Ms. K. (ed. אשרי, v. Rabb. D. S. a. l. note 20) praise the judge (in capital cases) who reserves his judgment (over night); Yalk. Is. 257. Hif הֶחְמִיץ 1) same. Pes.40a מי פירות אינן מַחְמִיצִין juice of fruits produces no leavening (in the ritual sense). Ab. Zar.68a כדי להחמיץ (Orl. II, 8 לחַמֵּץ) enough to leaven the dough. Mekh. Bo s. 10 שאור שהוא מַחְמִיץ לאחרים leaven which is used for leavening other doughs; a. fr.Trnsf. to procrastinate. Ib. s. 9 (play on המַצּוֹת, Ex. 12:17) כדרך … אין מַחְמִיצִין את המִצְוָה as well as you must not allow the matsah to become sour, so you must not allow the mitsvah (religious act) to become sour by postponement; Yalk. Ex. 201. 2) to turn sour, to ferment. Ab. Zar.68b ראויה להַחְמִיץוכ׳ (Ms. M. לחמע) is likely to ferment in two hours. Nidd.IX, 7 מי רגלים שהֶחְמִיצוּ urin which ferments.Trnsf. to degenerate, become wicked. R. Hash. 3b קודם שה׳ before he (the Persian King) changed for the worse. Nithpa. נִתְחַמֵּץ to become sour (חָמֵץ). Pes.28b; 43a נ׳ מאליו became sour of itself (not through a leavening means).

    Jewish literature > חָמֵץ

  • 6 שיאור

    שִׂיאוּרm. (v. שְׂאוֹר) leavening; (sub. עיסת) dough beginning to ferment. Pes.III, 5 ש׳ ישרף dough beginning to ferment (on Passover) must be burnt, contrad. to סִירּוּק. Ib. איזהו ש׳ כקרניוכ׳ dough is called siur, when the cracks on the surface spread like the horns of locusts; (anoth. opin.) כל שהכסיפווכ׳, v. כָּסַף. Men.53a (ref. to Lev. 6:10) ואימא … אלא ש׳ may I not interpret, ‘it shall not be baked leavened, but it may be baked as siur? Ib. ש׳ דמאן siur as defined by whom (by R. Meir or R. Judah)?; a. e.Y.Pes.V, 32b bot. שחטו על סִיעוּר if a person slaughtered the Passover lamb while having in his house dough just beginning to ferment.V. סִיאוּר.

    Jewish literature > שיאור

  • 7 שִׂיאוּר

    שִׂיאוּרm. (v. שְׂאוֹר) leavening; (sub. עיסת) dough beginning to ferment. Pes.III, 5 ש׳ ישרף dough beginning to ferment (on Passover) must be burnt, contrad. to סִירּוּק. Ib. איזהו ש׳ כקרניוכ׳ dough is called siur, when the cracks on the surface spread like the horns of locusts; (anoth. opin.) כל שהכסיפווכ׳, v. כָּסַף. Men.53a (ref. to Lev. 6:10) ואימא … אלא ש׳ may I not interpret, ‘it shall not be baked leavened, but it may be baked as siur? Ib. ש׳ דמאן siur as defined by whom (by R. Meir or R. Judah)?; a. e.Y.Pes.V, 32b bot. שחטו על סִיעוּר if a person slaughtered the Passover lamb while having in his house dough just beginning to ferment.V. סִיאוּר.

    Jewish literature > שִׂיאוּר

  • 8 תסס

    v. be fermented
    ————————
    v. to ferment
    ————————
    ferment, zymase
    ————————
    fermentation

    Hebrew-English dictionary > תסס

  • 9 חימוץ

    חִימּוּץ, חִמּ׳m. (חָמֵץ I) becoming sour, fermentation, leavening. Pes.39b שאינן באין לידי ח׳ which will not ferment (so as to become חָמֵץ). Ib., sq. (in Chald. diction) ואתי לידי ח׳ and may ferment. Bets.7b שחִמּוּצוֹ קשה which is a strong leavening agent. Y.Ḥall.I, beg.57a אין חִימּוּצוֹ חמץ ברור the fermentation which it produces is not real leavening. Nidd.63a כמה חִמּוּצָן how long must urin stand to be considered as fermenting?Pl. חִימּוּצִין salads, v. חוּמְצָן.

    Jewish literature > חימוץ

  • 10 חמ׳

    חִימּוּץ, חִמּ׳m. (חָמֵץ I) becoming sour, fermentation, leavening. Pes.39b שאינן באין לידי ח׳ which will not ferment (so as to become חָמֵץ). Ib., sq. (in Chald. diction) ואתי לידי ח׳ and may ferment. Bets.7b שחִמּוּצוֹ קשה which is a strong leavening agent. Y.Ḥall.I, beg.57a אין חִימּוּצוֹ חמץ ברור the fermentation which it produces is not real leavening. Nidd.63a כמה חִמּוּצָן how long must urin stand to be considered as fermenting?Pl. חִימּוּצִין salads, v. חוּמְצָן.

    Jewish literature > חמ׳

  • 11 חִימּוּץ

    חִימּוּץ, חִמּ׳m. (חָמֵץ I) becoming sour, fermentation, leavening. Pes.39b שאינן באין לידי ח׳ which will not ferment (so as to become חָמֵץ). Ib., sq. (in Chald. diction) ואתי לידי ח׳ and may ferment. Bets.7b שחִמּוּצוֹ קשה which is a strong leavening agent. Y.Ḥall.I, beg.57a אין חִימּוּצוֹ חמץ ברור the fermentation which it produces is not real leavening. Nidd.63a כמה חִמּוּצָן how long must urin stand to be considered as fermenting?Pl. חִימּוּצִין salads, v. חוּמְצָן.

    Jewish literature > חִימּוּץ

  • 12 חִמּ׳

    חִימּוּץ, חִמּ׳m. (חָמֵץ I) becoming sour, fermentation, leavening. Pes.39b שאינן באין לידי ח׳ which will not ferment (so as to become חָמֵץ). Ib., sq. (in Chald. diction) ואתי לידי ח׳ and may ferment. Bets.7b שחִמּוּצוֹ קשה which is a strong leavening agent. Y.Ḥall.I, beg.57a אין חִימּוּצוֹ חמץ ברור the fermentation which it produces is not real leavening. Nidd.63a כמה חִמּוּצָן how long must urin stand to be considered as fermenting?Pl. חִימּוּצִין salads, v. חוּמְצָן.

    Jewish literature > חִמּ׳

  • 13 התרגשות

    excitement, emotion, ebullience, excitation, ferment, fermentation, fever, flurry, flutter, furor, fuss, nervousness, sensation, stir, tension, tizzy, twitter, ado, affectivity, dither

    Hebrew-English dictionary > התרגשות

  • 14 להט

    v. to burn
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    v. to excite; burn
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    blaze, flame, blow, heat, incandescence
    ————————
    enchantments, sorceries, witchcraft, magic
    ————————
    fervor, ardour, passion, ferment, fermentation, fervency, fervidness, fieriness, intenseness, mettle, vim, zeal, ardor

    Hebrew-English dictionary > להט

  • 15 בנס

    בְּנַס(sec. r. of בס, v. בסם) to ferment, get sour; trnsf. to be angry, agitated. Dan. 2:12. Targ. Y. Gen. 40:2. Targ. Esth. 2:21 בנסו וקצפו (ed. Vien. כְּנַסּוּ, corr. acc.). Ib. 4:17 ונסס וב׳ (ed. Vien. וכ׳, corr. acc., h. text ויעבר!); v. נְסַס.Part. pass. בְּנִיס, v. בְּנִיסָא. Denom. בַּסִּין.

    Jewish literature > בנס

  • 16 בְּנַס

    בְּנַס(sec. r. of בס, v. בסם) to ferment, get sour; trnsf. to be angry, agitated. Dan. 2:12. Targ. Y. Gen. 40:2. Targ. Esth. 2:21 בנסו וקצפו (ed. Vien. כְּנַסּוּ, corr. acc.). Ib. 4:17 ונסס וב׳ (ed. Vien. וכ׳, corr. acc., h. text ויעבר!); v. נְסַס.Part. pass. בְּנִיס, v. בְּנִיסָא. Denom. בַּסִּין.

    Jewish literature > בְּנַס

  • 17 בסים

    בָּסִים, בְּסִימָאm., בְּסִימָא, בְּסִימְתָּא f. ( בסם) boiled, ripe, whence 1) (Var. בְּסִים, בַּסִּים, בַּסִּימָא) sweet, pleasant, well-seasoned (= h. ערב). Targ. Ps. 141:2 (h. text ערב, translated in both senses); a. fr.Keth.104a top דמדליא וב׳ אוירא which lies high and whose air is pleasant (temperate). R. Hash. 21a ב׳ תבשולאוכ׳ (Ms. M. 2 margin כמה ב׳; v. Rabb. D. S. a. l. note 80) how well tastes the food of the Babylonians on the day when in Palestine they observe the Day of Atonement! B. Mets.60a לא הוה ב׳ (the wine) was not good. Ib. 69b דאיכא דב׳וכ׳ that there is good and bad wine. Ber.56a ב׳ חמרך thy wine will be good.Pl. בְּסִימִין, fem. בְּסִימָן, בְּסִימָתָא (also as nouns, as h. נעימים, נעימית). Targ. Y. Num. 33:28 sq.; a. e.v. בַּסִּימַיָּא. 2) (cmp. חַלָּא) fermenting, sour. Y.Maas. Sh. IV, 55c top חמרא … מיפוק בסים this mans (thy) wine shall turn sour (ferment); v. בַּסִּין. Lam. R. to I, 1 ( חד מאתינס 7) וחד דבסים and one bag with sour wine. Ib. דבסימא תסיס the dripping of the sour wine bubbles. Ib. ( חד כותאי) ונפיק כוליה בסים and it will all turn sour.

    Jewish literature > בסים

  • 18 בסימא

    בָּסִים, בְּסִימָאm., בְּסִימָא, בְּסִימְתָּא f. ( בסם) boiled, ripe, whence 1) (Var. בְּסִים, בַּסִּים, בַּסִּימָא) sweet, pleasant, well-seasoned (= h. ערב). Targ. Ps. 141:2 (h. text ערב, translated in both senses); a. fr.Keth.104a top דמדליא וב׳ אוירא which lies high and whose air is pleasant (temperate). R. Hash. 21a ב׳ תבשולאוכ׳ (Ms. M. 2 margin כמה ב׳; v. Rabb. D. S. a. l. note 80) how well tastes the food of the Babylonians on the day when in Palestine they observe the Day of Atonement! B. Mets.60a לא הוה ב׳ (the wine) was not good. Ib. 69b דאיכא דב׳וכ׳ that there is good and bad wine. Ber.56a ב׳ חמרך thy wine will be good.Pl. בְּסִימִין, fem. בְּסִימָן, בְּסִימָתָא (also as nouns, as h. נעימים, נעימית). Targ. Y. Num. 33:28 sq.; a. e.v. בַּסִּימַיָּא. 2) (cmp. חַלָּא) fermenting, sour. Y.Maas. Sh. IV, 55c top חמרא … מיפוק בסים this mans (thy) wine shall turn sour (ferment); v. בַּסִּין. Lam. R. to I, 1 ( חד מאתינס 7) וחד דבסים and one bag with sour wine. Ib. דבסימא תסיס the dripping of the sour wine bubbles. Ib. ( חד כותאי) ונפיק כוליה בסים and it will all turn sour.

    Jewish literature > בסימא

  • 19 בָּסִים

    בָּסִים, בְּסִימָאm., בְּסִימָא, בְּסִימְתָּא f. ( בסם) boiled, ripe, whence 1) (Var. בְּסִים, בַּסִּים, בַּסִּימָא) sweet, pleasant, well-seasoned (= h. ערב). Targ. Ps. 141:2 (h. text ערב, translated in both senses); a. fr.Keth.104a top דמדליא וב׳ אוירא which lies high and whose air is pleasant (temperate). R. Hash. 21a ב׳ תבשולאוכ׳ (Ms. M. 2 margin כמה ב׳; v. Rabb. D. S. a. l. note 80) how well tastes the food of the Babylonians on the day when in Palestine they observe the Day of Atonement! B. Mets.60a לא הוה ב׳ (the wine) was not good. Ib. 69b דאיכא דב׳וכ׳ that there is good and bad wine. Ber.56a ב׳ חמרך thy wine will be good.Pl. בְּסִימִין, fem. בְּסִימָן, בְּסִימָתָא (also as nouns, as h. נעימים, נעימית). Targ. Y. Num. 33:28 sq.; a. e.v. בַּסִּימַיָּא. 2) (cmp. חַלָּא) fermenting, sour. Y.Maas. Sh. IV, 55c top חמרא … מיפוק בסים this mans (thy) wine shall turn sour (ferment); v. בַּסִּין. Lam. R. to I, 1 ( חד מאתינס 7) וחד דבסים and one bag with sour wine. Ib. דבסימא תסיס the dripping of the sour wine bubbles. Ib. ( חד כותאי) ונפיק כוליה בסים and it will all turn sour.

    Jewish literature > בָּסִים

  • 20 בְּסִימָא

    בָּסִים, בְּסִימָאm., בְּסִימָא, בְּסִימְתָּא f. ( בסם) boiled, ripe, whence 1) (Var. בְּסִים, בַּסִּים, בַּסִּימָא) sweet, pleasant, well-seasoned (= h. ערב). Targ. Ps. 141:2 (h. text ערב, translated in both senses); a. fr.Keth.104a top דמדליא וב׳ אוירא which lies high and whose air is pleasant (temperate). R. Hash. 21a ב׳ תבשולאוכ׳ (Ms. M. 2 margin כמה ב׳; v. Rabb. D. S. a. l. note 80) how well tastes the food of the Babylonians on the day when in Palestine they observe the Day of Atonement! B. Mets.60a לא הוה ב׳ (the wine) was not good. Ib. 69b דאיכא דב׳וכ׳ that there is good and bad wine. Ber.56a ב׳ חמרך thy wine will be good.Pl. בְּסִימִין, fem. בְּסִימָן, בְּסִימָתָא (also as nouns, as h. נעימים, נעימית). Targ. Y. Num. 33:28 sq.; a. e.v. בַּסִּימַיָּא. 2) (cmp. חַלָּא) fermenting, sour. Y.Maas. Sh. IV, 55c top חמרא … מיפוק בסים this mans (thy) wine shall turn sour (ferment); v. בַּסִּין. Lam. R. to I, 1 ( חד מאתינס 7) וחד דבסים and one bag with sour wine. Ib. דבסימא תסיס the dripping of the sour wine bubbles. Ib. ( חד כותאי) ונפיק כוליה בסים and it will all turn sour.

    Jewish literature > בְּסִימָא

См. также в других словарях:

  • ferment — [ fɛrmɑ̃ ] n. m. • 1380; lat. fermentum « levain », du supin de fervere « bouillir » 1 ♦ Ce qui fait naître un sentiment, une idée, ce qui détermine un changement interne. Un ferment de discorde. ⇒ germe, levain. Individus qui sont des ferments d …   Encyclopédie Universelle

  • ferment — FERMÉNT, fermenţi, s.m. (biol.) Substanţă proteică produsă de celule vii sau de microorganisme, care dirijează prin cataliză reacţiile de sinteză şi de degradare din organismele animalelor, plantelor şi microorganismelor, având un rol fundamental …   Dicționar Român

  • Ferment — Fer ment, n. [L. fermentum ferment (in senses 1 & 2), perh. for fervimentum, fr. fervere to be boiling hot, boil, ferment: cf. F. ferment. Cf. 1st {Barm}, {Fervent}.] 1. That which causes fermentation, as yeast, barm, or fermenting beer. [1913… …   The Collaborative International Dictionary of English

  • ferment oils — Ferment Fer ment, n. [L. fermentum ferment (in senses 1 & 2), perh. for fervimentum, fr. fervere to be boiling hot, boil, ferment: cf. F. ferment. Cf. 1st {Barm}, {Fervent}.] 1. That which causes fermentation, as yeast, barm, or fermenting beer.… …   The Collaborative International Dictionary of English

  • Ferment — Sn Mittel um einen chemischen Prozeß durchzuführen per. Wortschatz fach. (15. Jh.) Entlehnung. Entlehnt aus l. fermentum Gärung, Sauerteig , einer Ableitung von l. fervēre wallen, sieden . Verb: fermentieren; Abstraktum: Fermentation.    Ebenso… …   Etymologisches Wörterbuch der deutschen sprache

  • ferment — ferment, foment 1. Ferment is pronounced with the stress on the first syllable as a noun and with the stress on the second syllable as a verb. 2. As verbs, ferment and foment are often confused because they are pronounced approximately the same… …   Modern English usage

  • ferment — {{/stl 13}}{{stl 8}}rz. mnż I, D. u, Mc. fermentncie {{/stl 8}}{{stl 20}} {{/stl 20}}{{stl 12}}1. {{/stl 12}}{{stl 7}} niepokój (także twórczy), wrzenie, wzburzenie : {{/stl 7}}{{stl 10}}Ferment społeczny, polityczny, kulturalny. Wywoływać… …   Langenscheidt Polski wyjaśnień

  • Ferment — Fer*ment , v. t. [imp. & p. p. {Fermented}; p. pr. & vb. n. {Fermenting}.] [L. fermentare, fermentatum: cf. F. fermenter. See {Ferment}, n.] To cause ferment or fermentation in; to set in motion; to excite internal emotion in; to heat. [1913… …   The Collaborative International Dictionary of English

  • ferment — (v.) late 14c., from O.Fr. fermenter (13c.) and directly from L. fermentare to leaven, ferment, from fermentum substance causing fermentation, leaven, from root of fervere to boil, seethe (see BREW (Cf. brew)). Figurative use from 1650s. Related …   Etymology dictionary

  • ferment — [n1] substance causing chemicals to split into simpler substances bacteria, bacterium, barm, ebullition, enzyme, fermentation agent, leaven, leavening, mold, seethe, simmer, yeast; concept 478 ferment [n2] agitation, uprising ailment, brouhaha,… …   New thesaurus

  • Ferment — Fer*ment , v. i. 1. To undergo fermentation; to be in motion, or to be excited into sensible internal motion, as the constituent particles of an animal or vegetable fluid; to work; to effervesce. [1913 Webster] 2. To be agitated or excited by… …   The Collaborative International Dictionary of English

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