Barm
Barm
Barm (/bɑːrm/) is a term with origins in Old English, specifically from the word beorma, which refers to the froth that rises on beer or other malt liquors. In a medical context, barm is often used to refer to the yeast that forms on the surface of fermenting malt liquors, which is used in the preparation of certain medicines and in baking.
Etymology
The term "barm" is derived from the Old English beorma, which means "yeasty froth on beer". The word has been in use since before the 12th century and has been associated with the process of fermentation in both brewing and baking.
Medical Usage
In the field of medicine, barm is often used in the preparation of certain medications. The yeast found in barm is rich in vitamin B and other essential nutrients, making it a valuable ingredient in the production of health supplements and other medicinal products.
Related Terms
- Fermentation: The chemical process by which molecules such as glucose are broken down anaerobically to produce energy. Barm is a byproduct of this process.
- Yeast: A type of fungus that is used in making bread rise and in producing alcoholic beverages. Barm is a form of yeast.
- Vitamin B: A group of vitamins that are important for cell metabolism. Barm is rich in these vitamins.
External links
- Medical encyclopedia article on Barm
- Wikipedia's article - Barm
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