Leaven

1.

(a substance (such as yeast) that produces fermentation in dough, a quality or influence that lightens or enlivens something) bread leaven ដំបែ, ត្រាំទុក, leaven for good គ្រឿងបង្កើត

1.

(TRANSITIVE) (to make (hatter or dough) rise with a leavening agent, to a gradual change) leaven bread ធ្វើអោយឡើង (ដូចដំបែ ។ល។), leaven their crudeness ធ្វើអោយអន់ ថយឡើង

1.

Any substance that produces, or is designed to produce, fermentation, as in dough or liquids; esp., a portion of fermenting dough, which, mixed with a larger quantity of dough, produces a general change in the mass, and renders it light; yeast; barm.

2.

Anything which makes a general assimilating (especially a corrupting) change in the mass.

1.

(TRANSITIVE) To make light by the action of leaven; to cause to ferment.

2.

(TRANSITIVE) To imbue; to infect; to vitiate.