zymo-, zym-, -zyme, -zymic
(Greek: ferment, fermentation; leavenl; a leavening agent, a leavening catalyst)
2. Referring to something that has been produced without fermentation.
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.
2. The study of enzymes and enzymatic actions.
3. The branch of science that deals with the biochemical nature and activity of enzymes.
2. The splitting or cleavage of a substance into smaller parts by means of enzymatic action.
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.