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

Hans von Euler-Chelpin isolated one part of zymase, which remains active even after heating its solution to the boiling point.

From History of Phosphorus by Farber, Eduard

The action of pepsin, of the pancreatic ferment, of zymase, and of other similar ferments has a great analogy with the purely physical phenomenon of catalysis.

From The Mechanism of Life by Leduc, Stéphane

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

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

The optimum temperature for zymase action is 28° to 30°.

From The Chemistry of Plant Life by Thatcher, Roscoe Wilfred