zymase

American  

[zahy-meys] / ˈzaɪ meɪs /

noun

Biochemistry.

1. the complex of enzymes obtained from yeast, also occurring in bacteria and other organisms, that acts in alcoholic fermentation and other forms of glycolysis.

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zymase British  

/ ˈzaɪmeɪs /

noun

1. a mixture of enzymes that is obtained as an extract from yeast and causes fermentation in sugars

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Etymology

Origin of zymase

1870–75; < French < Greek zȳ́m ( ē ) leaven + French -ase -ase

Example Sentences

See Examples For:

zymase

Morris and S. Rowland, in repeating Buchner’s experiments, found that zymase possessed properties differing from all other enzymes, thus: dilution with twice its volume of water practically destroys the fermentative power of the yeast juice.

From Encyclopaedia Britannica, 11th Edition, Volume 10, Slice 3 "Fenton, Edward" to "Finistere" by Various

Although the action of zymase may be regarded as mechanical, the enzyme cannot be produced by any other than living protoplasm.

From Encyclopaedia Britannica, 11th Edition, Volume 10, Slice 3 "Fenton, Edward" to "Finistere" by Various

The “ferment” of yeast, called zymase, proved to be a composite of several enzymes.

From History of Phosphorus by Farber, Eduard

The plant grows in the glucose solution, and in so doing secretes a substance known as zymase, which breaks down the glucose in accordance with the following equation: C6H12O6 = 2C2H5OH + 2CO2.

From An Elementary Study of Chemistry by McPherson, William

Thus the yeast plant is supposed to bring about alcoholic fermentation by secreting the enzyme known as zymase.

From An Elementary Study of Chemistry by McPherson, William