n. [ Gr. zy`mwma a fermented mixture. ] (Old Chem.) A glutinous substance, insoluble in alcohol, resembling legumin; -- now called vegetable fibrin, vegetable albumin, or gluten casein. [ 1913 Webster ]
{ } n. [ Gr. zy`mh ferment, or zy`mwsis fermentation + -meter: cf. F. zymosimètre. ] An instrument for ascertaining the degree of fermentation occasioned by the mixture of different liquids, and the degree of heat which they acquire in fermentation. [ 1913 Webster ]
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