Origin of enzymeGerman enzym from Late Greek enzymos, leavened from Classical Greek en-, in + zym?, leaven (see zyme)
- There are three different types of enzymes - digestive, metabolic, and food enzymes.
- Enzymes have a part in digestion, in the breaking down of vitamins or nutrients that you ingest, in building cells, and in reactions that transform energy into a usable source for the body.
- Some of the enzymes that are vital to the digestive process include pepsin, and trypsin which help break down proteins in the digestive track, and convert them into amino acids.
- Enzymes are organic compounds that are composed of amino acids.
The definition of an enzyme is a protein created by an organism that increases the rate at which chemical reactions occur.
Facts About Enzymes
An example of an enzyme is a digestive enzyme such as pepsin.
Origin of enzymeGerman Enzym from Medieval Greek enzūmos leavened Greek en- in ; see en- 2. Greek zūmē leaven, yeast
- en′zy·mat′ic en·zy′mic
- en′zy·mat′i·cal·ly en·zy′mi·cal·ly
From German Enzym, created in 1878, by the German physiologist Wilhelm Kühne from Ancient Greek ἐν (en, “in”) and ζύμη (zýmē, “sourdough”).
- Such an enzyme is the pepsin of the stomach of the higher animals.
- On a successful wither the amount of the tea ferment or enzyme is dependent.
- But this has not been proved, and hitherto no enzyme has been separated from a pathogenic bacterium capable of forming, by digestive or other action, the toxic bodies from proteids outside the body.
- In 1894 and 1895, Fischer, in a remarkable series of papers on the influence of molecular structure upon the action of the enzyme, showed that various species of yeast behave very differently towards solutions of sugars.
- The digestion of fat or oil has not been adequately investigated, but its decomposition in germinating seeds has been found to be due to an enzyme, which has been called lipase.