fermental

fermental的音标是["fɜːm(ə)ntl]，基本翻译是“发酵的；骚动的；起作用的”。

速记技巧：可以记为“发酵的（ferment）＋土地（tural）”。

"Fermental"这个词源于拉丁语"fermen"（发酵）和"talus"（倾向）。它的主要变化形式是"fermentation"，表示发酵的过程。

相关单词：

"Ferment"：意为“发酵”，是一个动词，表示通过微生物或其他化学过程使物质发生变化的反应。

"Feral"：意为“野性的”，是一个形容词，来源于ferment，表示不受约束或不受控制的状态。

"Fervent"：意为“热烈的”，也是一个形容词，来源于拉丁语，与ferment有关，表示热情、激动的状态。

"Eruptive"：意为“喷发的”，与ferment有关，表示突然爆发或释放的状态。

"Rebellious"：意为“反抗的”，与ferment有关，表示反叛、不服从的状态。

"Effervescent"：意为“冒泡的”，与ferment有关，表示产生气泡或泡沫的状态。

"Fermenter"：意为“发酵者”，是一个名词，指进行发酵的人或机器。

"Fermenting"：意为“正在发酵的”，是一个形容词或动词短语，表示正在发生发酵的过程。

"Fermentationist"：意为“从事发酵研究的人”，是一个名词，指专门研究发酵的科学家。

以上就是关于"Fermental"及其相关单词的一些解释和例子，希望对你有所帮助。

常用短语：

1. fermentation process 发酵过程

2. fermentation beer 发酵啤酒

3. alcoholic fermentation 酒精发酵

4. anaerobic fermentation 无氧发酵

5. yeast fermentation 酵母发酵

6. lactic acid fermentation 乳酸发酵

7. vinegar fermentation 醋酸发酵

双语例句：

1. The brewer used yeast to ferment the wort into beer. (酿酒师用酵母将麦芽汁发酵成啤酒。)

2. Fermentation is a crucial step in the brewing process. (发酵是酿造过程中至关重要的步骤。)

3. The beer we drank had a sour tang from the lactic acid in the fermentation process. (我们喝的那瓶啤酒带有发酵过程中乳酸产生的酸味。)

4. The vinegar we made from vinegar bacteria fermentation process. (我们用醋酸菌的发酵过程制作了醋。)

5. The yeast in the fermentation tank is working hard to turn sugar into alcohol. (发酵罐中的酵母正在努力工作，将糖转化为酒精。)

6. The anaerobic fermentation of soybeans produces edamame, a healthy snack food. (大豆的厌氧发酵产生毛豆，这是一种健康的零食。)

7. The fermentation of grapes creates the rich and complex flavors of wine. (葡萄的发酵创造了丰富而复杂的葡萄酒风味。)

英文小作文：

The magic of fermentation

Fermentation is a process that transforms simple sugars into complex flavors and aromas that make our food and drinks so delicious. From beer and wine to yogurt and vinegar, fermentation plays a crucial role in the creation of many of our favorite foods and beverages.

When yeast is added to a solution of sugar and water, it begins to multiply and convert the sugar into alcohol and carbon dioxide. This process is called alcoholic fermentation, and it creates the delicious taste and aroma of beer and wine. On the other hand, lactic acid bacteria are used in the production of yogurt and sour cream, where they convert lactose into lactic acid, which gives these foods their characteristic tangy taste.

Vinegar is made by allowing vinegar bacteria to grow on fruit or vegetables that have been steeped in water containing vinegar acid. This anaerobic fermentation process creates a sharp and tangy vinegar that is used in many recipes.

Fermentation is a fascinating process that not only transforms simple sugars into complex flavors and aromas, but also contributes to the health of our bodies by providing probiotic benefits to our gut microbiota. From boosting our immune system to improving digestion, the probiotic properties of fermented foods and beverages are truly remarkable.