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Easton's Bible Dictionary

 

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Leaven
        (1.) Heb. seor (Ex. 12:15, 19; 13:7; Lev. 2:11), the remnant of
        dough from the preceding baking which had fermented and become
        acid.
        (2.) Heb. hamets, properly "ferment." In Num. 6:3, "vinegar of
        wine" is more correctly "fermented wine." In Ex. 13:7, the
        proper rendering would be, "Unfermented things [Heb. matstsoth]
        shall be consumed during the seven days; and there shall not be
        seen with thee fermented things [hamets], and there shall not be
        seen with thee leavened mass [seor] in all thy borders." The
        chemical definition of ferment or yeast is "a substance in a
        state of putrefaction, the atoms of which are in a continual
        motion."
        The use of leaven was strictly forbidden in all offerings made
        to the Lord by fire (Lev. 2:11; 7:12; 8:2; Num. 6:15). Its
        secretly penetrating and diffusive power is referred to in 1
        Cor. 5:6. In this respect it is used to illustrate the growth of
        the kingdom of heaven both in the individual heart and in the
        world (Matt. 13:33). It is a figure also of corruptness and of
        perverseness of heart and life (Matt. 16:6, 11; Mark 8:15; 1
        Cor. 5:7, 8).
Bibliography Information
Easton, Matthew George. M.A., D.D., "Biblical Meaning for 'Leaven' Eastons Bible Dictionary".
bible-history.com - Eastons; 1897.

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