enzyme

(en’zim) (Gr. & in + ζύμη leaven). A chemic or non-organized ferment formed within the body. Enzymes are complex organic chemic compounds capable of producing, by catalytic action, the transformation of some other compound or compounds. amylolytic e., one which converts starch into sugar, such as ptyalin, amylopsin, malt-diastase. autolytic e., an enzyme which produces autolysis or digestion of the cell in which it exists. clotting e., coagulose. coagulating e., one which converts soluble proteins into insoluble ones, such as rennin and _fibrin ferment. Θ., an enzyme which splits up the amino-acids into ammonia _compounds. extracellular e., an enzyme which ex- The external sur- ists outside of the cell secreting it. glycolytic @., an enzyme which oxidizes sugar. inhibitory e., anticnzyme. inorganic e., a colloidal solution of a metal (called a metal sol) which has an action similar to that of enzymes. intracellular e., an enzyme which is contained within the cell protoplasm. inverting e., an enzyme which splits up sugar, as invertin. lipolytic e., an enzyme which splits up fat. oxidation e., oxidase. protective e. See protective ferment under ferment. proteolytic e., one which converts a protein into a peptone, as pepsin, trypsin, and papain-enzyme. reducing e., reductase. ste a to lytic e., one which splits up fat, as steapsin. sucroclastic e., an enzyme which splits up or decomposes sugar. uricolytic e., an enzyme which metabolizes uric acid into urea.