levadura (spanish) - meaning, definition, translation, pronunciation

Part of Speech

Noun

Phonetic Transcription

/le.βaˈðu.ɾa/

Translation Options into English

• Yeast

Meaning and Usage

The word "levadura" refers to a type of fungus that converts sugar into alcohol and carbon dioxide through fermentation. It is commonly used in baking and brewing. In the Spanish language, "levadura" is widely used in both oral and written contexts, particularly in culinary and scientific discussions. The word is particularly recognized in baking (like making bread), brewing beer, and in biological contexts concerning fermentation processes.

Example Sentences

1. La levadura es un ingrediente esencial en la elaboración del pan.

2. Yeast is an essential ingredient in making bread.

3. Para hacer cerveza, se necesita levadura para fermentar el azúcar.

4. To make beer, you need yeast to ferment the sugar.

Idiomatic Expressions and Use

The word "levadura" does not typically appear in widely recognized idiomatic expressions. However, it can metaphorically represent growth or rise in various contexts. Here are a few example sentences where "levadura" is involved in figurative expressions:

1. La creatividad es la levadura de cualquier proyecto exitoso.

2. Creativity is the yeast of any successful project.

3. La educación es la levadura que levanta a una sociedad.

4. Education is the yeast that elevates a society.

5. Las ideas innovadoras actúan como levadura en el mundo empresarial.

6. Innovative ideas act as yeast in the business world.

Etymology

The term "levadura" comes from the Late Latin word "levadura", which is derived from the verb "levare" meaning "to raise or lift". This reflects its primary function in baking to cause bread to rise.

Synonyms and Antonyms

Synonyms - Fermento - Cultivo de hongos (in specific biological contexts)

Antonyms There are no direct antonyms for "levadura," as it denotes a specific biological agent. However, one could consider "inhibidor" (inhibitor) in a fermentation context as a contrasting concept, as inhibitors prevent fermentation.

Conclusion

Overall, "levadura" is an important term in various fields, especially in cooking and microbiology, with connotations of transformation and growth. Its usage spans both familiar discussions in meals to more technical descriptions in scientific literature.