GC: n

S: RICE – https://bit.ly/2zbth3a (last access: 18 November 2018); BIOL – https://bit.ly/2IloVMV (last access: 18 November 2018).

N: 1. 1881, as a biochemical term, from German Enzym, coined 1878 by German physiologist Wilhelm Kühne (1837-1900), from Modern Greek enzymos “leavened,” from en “in” + zymē “leaven”. Related: Enzymotic.

• Frequent use in plural: enzymes.

2. Protein that speeds up the rate of 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.

3. A large protein enzyme molecule is composed of one or more amino acid chains called polypeptide chains. The amino acid sequence determines the characteristic folding patterns of the protein’s structure, which is essential to enzyme specificity.

4. They are catalysts which means that they are able to cause chemical reactions to take place without being used up themselves. … Some enzymes can cause sugars to turn into fats and others cause changes to take place in fats, proteins, etc.

5. diastase (avoid, obsolete), ferment (avoid, obsolete).

S: 1. Etymonline – https://bit.ly/2DOTRTI (last access: 16 November 2018); K Academy – https://bit.ly/2sOkz9y (last access: 16 November 2018). 2. MedicineNet.com – https://bit.ly/2zbtH9K (last access: 16 November 2018). 3. EncBrit – https://bit.ly/2HKMYSA (last access: 18 November 2018). 4 & 5. TERMIUM PLUS – https://bit.ly/2A5ppAk (last access: 18 November 2018).

SYN:
S:

CR: fermentation, lactase, protein, ubiquitin.