Zymase

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Zymase

Zymase (/zaɪˈmeɪs/) is a complex system of enzymes that catalyze the fermentation of sugar into ethanol. It was discovered in 1897 by the German chemist Eduard Buchner, who received the Nobel Prize in Chemistry in 1907 for his work.

Etymology

The term "zymase" comes from the Greek word "zymē," which means "leaven." It was first used in the late 19th century to describe the group of enzymes found in yeast that cause fermentation.

Function

Zymase is found in yeast cells, and it plays a crucial role in the process of fermentation. It catalyzes the breakdown of simple sugars, such as glucose, into ethanol and carbon dioxide. This process is essential for the production of alcoholic beverages and bread.

Related Terms

  • Enzyme: A protein that acts as a biological catalyst to speed up a chemical reaction.
  • Fermentation: A metabolic process that produces chemical changes in organic substrates through the action of enzymes.
  • Yeast: A type of fungus that is used in making alcoholic drinks such as beer and wine, and for making bread rise.
  • Ethanol: A volatile, flammable, colorless liquid that is the psychoactive ingredient in alcoholic beverages.

See Also

External links

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