zymo-, zym-, -zyme, -zymic

(Greek: ferment, fermentation; leavenl; a leavening agent, a leavening catalyst)

azyme (s) (noun), azymes (pl)
Unleavened bread: This kind of azyme is used in certain eucharistic or church services.
azymic (adjective), more azymic, most azymic
Unleavened; unfermented.
azymous (adjective), more azymous, most azymous
1. Relating to being without any yeast or other raising agent in bread.
2. Referring to something that has been produced without fermentation.
cytozyme (s) (noun), cytozymes (pl)
A substance in various body tissues that are capable of activating thrombin or an enzyme that acts on fibrinogen in blood causing it to clot.
enzymatic (adjective), more enzymatic, most enzymatic
Relating to, pertaining to, or of the nature of any of several complex proteins that are produced by cells and act as catalysts in specific biochemical reactions.
enzyme (s) (noun), enzymes (pl)
1. A protein molecule produced by living organisms that catalyses chemical reactions of other substances without itself being destroyed or altered upon completion of the reactions.
2. A protein (or protein-based molecule) that speeds up a chemical reaction in a living organism. An enzyme acts as catalyst for specific chemical reactions, converting a specific set of reactants (called substrates) into specific products. Without enzymes, life as we know it would not exist.
3. Any of numerous proteins or conjugated proteins produced by living organisms and functioning as biochemical catalysts.

Enzymes are classified according to the recommendations of the Nomenclature Committee of the International Union of Biochemistry.

Each enzyme is assigned a recommended name and an Enzyme Commission (EC) number.

Enzymes are divided into six main groups, oxidoreductases, transferases, hydrolases, lyases, isomerases, and ligases.

enzymology (s) (noun), enzymmologies (pl)
1. The branch of chemistry concerned with the properties and actions of enzymes.
2. The study of enzymes and enzymatic actions.
3. The branch of science that deals with the biochemical nature and activity of enzymes.
enzymolysis (s) (noun) (no plural)
1. The decomposition of a chemical compound catalyzed by the presence of an enzyme.
2. The splitting or cleavage of a substance into smaller parts by means of enzymatic action.
enzymopathy (s) (noun), enzymopathies (pl)
Any disturbance of enzyme function. An enzyme is a protein molecule that catalyzes chemical reactions of other substances without itself being destroyed or altered upon completion of the reactions.
erythrozyme (s) (noun), erythrozymes (pl)
A ferment extracted from madder root, possessing the power of inducing alcoholic fermentation in solutions of sugar.
histozyme (s) (noun), histozymes (pl)
A soluble ferment occurring in the animal body, to the presence of which many normal decompositions and synthetical processes are supposed to be due.
lysozyme (s) (noun), lysozymes (pl)
An enzyme of the hydrolase class that catalyzes the hydrolysis of specific glycosidic linkages in peptidoglycans and in chitin: The lysozyme occurs in saliva, tears, egg white, and many animal fluids and catalyzes the breakdown of some bacterial cell walls.

The lysozymes exist naturally in egg white, human tears, saliva, and other body fluids, and it is capable of destroying the cell walls of certain bacteria and thereby acts as a mild antiseptic.

microzyme (s) (noun), microzymes (pl)
A microorganism which is supposed to act like a ferment in causing or propagating certain infectious or contagious diseases; a pathogenic bacterial organism.
proenzyme (s) (noun), proenzymes (pl)
The inactive form of an enzyme found within a cell, which, upon leaving the cell, is converted into the active form; such as, pepsinogen, which is converted to pepsin.
serozymogenic cell (s) (noun), serozymogenic cells (pl)
A type of serous cell resembling pancreatic acinous cells and gastric chief cells, found in the parotid gland of most mammals and the submandibular and sublingual glands of humans.