Supporters of raw milk claim it provides good bacteria and enzymes.
Even the brief time spent chewing exposes foods to enzymes that begin to break it down.
The stalks are then laid out to dry for a few days while the enzymes within the cane convert starches to sugar.
Many of the enzymes carry on their work at a low temperature, as in the curing of meat and cheese in cold storage.
Production of enzymes as illustrated in the above activities.
Hence the number of different kinds of enzymes and of substances acted upon is practically unlimited.
We do not know much about enzymes themselves, but we can observe what they do.
enzymes other than complement possibly play a part in the destruction of some pathogenic organisms or their products.
We have plenty of enzymes and stuff for a guest, don't we, Miss Penelope?
enzymes perform their catalytic functions by reason of their colloidal form.
enzyme en·zyme (ěn'zīm)
Any of numerous proteins or conjugated proteins produced by living organisms and functioning as specialized catalysts for biochemical reactions.
Any of numerous proteins produced in living cells that accelerate or catalyze the metabolic processes of an organism. Enzymes are usually very selective in the molecules that they act upon, called substrates, often reacting with only a single substrate. The substrate binds to the enzyme at a location called the active site just before the reaction catalyzed by the enzyme takes place. Enzymes can speed up chemical reactions by up to a millionfold, but only function within a narrow temperature and pH range, outside of which they can lose their structure and become denatured. Enzymes are involved in such processes as the breaking down of the large protein, starch, and fat molecules in food into smaller molecules during digestion, the joining together of nucleotides into strands of DNA, and the addition of a phosphate group to ADP to form ATP. The names of enzymes usually end in the suffix -ase.