Britannica 11th · 11th edition

Enzyme

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OCR text aligned to scanned pagesVol. 9, pp. 661-6611910–1911

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This entry is linked to Encyclopaedia Britannica, 11th edition. The cited range is Vol. 9, pp. 661-661.

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ENZYME (Gr. frfuM<», leavened, from kv, in, and fi^Tj, leaven), a term, first suggested by KUhne, for an unorganized ferment (see FERMENTATION), a group of substances, in the constitution of plants and animals, which decompose certain carbon compounds occurring in association with them. See also PLANTS: Physiology; NUTRITION, &c.