ZYMASE Meaning and
Definition
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Zymase is an enzyme complex that plays a crucial role in the fermentation process. It is primarily found in yeast and other microorganisms and is responsible for catalyzing the conversion of sugar into alcohol and carbon dioxide. This process is essential in the production of various alcoholic beverages and is a fundamental aspect of the brewing and winemaking industries.
The zymase enzyme complex consists of several individual enzymes that work together to break down sugar molecules. The enzymes involved in this complex typically include glucose isomerase, phosphofructokinase, and alcohol dehydrogenase, among others. Each enzyme has a specific function in the overall process, ensuring the efficient conversion of sugar into ethanol and carbon dioxide.
Zymase operates via a series of chemical reactions, starting with the breakdown of sugar into smaller molecules, followed by the conversion of these molecules into ethanol and carbon dioxide. The process releases energy in the form of ATP (adenosine triphosphate), which further supports the metabolic activities of the microorganism.
Due to its critical role in fermentation, zymase has been extensively studied and utilized in various industries. In addition to alcoholic beverage production, zymase is also used in the production of bread, where it assists in the leavening process by producing carbon dioxide gas. Understanding the properties and functions of zymase has enabled significant advancements in the industrial production of fermented products.
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A practical medical dictionary. By Stedman, Thomas Lathrop. Published 1920.
Common Misspellings for ZYMASE
- xymase
- symase
- aymase
- ztmase
- zgmase
- zhmase
- zumase
- z7mase
- z6mase
- zynase
- zykase
- zyjase
- zymzse
- zymsse
- zymwse
- zymqse
- zymaae
- zymaze
- zymaxe
- szymase
Etymology of ZYMASE
The word "zymase" is derived from the Ancient Greek terms "zymē" (ζύμη) meaning "leaven" or "fermentation" and "-ase" as a suffix indicating an enzyme. This name was coined by German chemist Eduard Buchner, who discovered and isolated the enzyme zymase in the late 19th century. Zymase is an important enzyme complex found in yeast and responsible for the fermentation of sugars into alcohol and carbon dioxide.
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