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

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

Such material is far more active than the zymase obtained originally by Buchner from the expressed juice of yeast-cells.

From Encyclopaedia Britannica, 11th Edition, Volume 11, Slice 3 "Frost" to "Fyzabad" 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

Those which produce carbon dioxide without the use of free “deamidizing” oxygen, such as zymase of yeast.

From Dietetics for Nurses by Proudfit, Fairfax T.

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