zymase
51Alcohol — This article is about the generic chemistry term. For the kind of alcohol found in alcoholic beverages, see Ethanol. For beverages containing alcohol, see Alcoholic beverage. For other uses, see Alcohol (disambiguation) …
52Enzyme — Biocatalyst redirects here. For the use of natural catalysts in organic chemistry, see Biocatalysis. Human glyoxalase I. Two zinc ions that are needed for the enzyme to catalyze its reaction are shown as purp …
53Zymurgy — or zymology is the study of fermentation. The word was originally used to describe the science involved in these processes but it has since become more broadly used to describe the brewing of alcoholic beverages. A zymurgist (or zymologist) is… …
54Fermentation (food) — Fermentation in food processing typically refers to the conversion of sugar to alcohol using yeast under anaerobic conditions. A more general definition of fermentation is the chemical conversion of carbohydrates into alcohols or acids. When… …
55History of biochemistry — The history of biochemistry spans approximately 400 years. Although the term “biochemistry” seems to have been first used in 1882, it is generally accepted that the word biochemistry was first proposed in 1903 by Carl Neuberg, a German… …
56Hans Ernst August Buchner — (December 16, 1850 April 5, 1902) was a German bacteriologist who was a native of Munich. He studied medicine in Munich and Leipzig, and afterwards served as a physician in the Bavarian Army. In 1880 be became a lecturer at the University of… …
57Alkoholische Gärung — Bier als Produkt der alkoholischen Gärung Die alkoholische Gärung (Syn. Ethanol Gärung, ethanolische Gärung) ist ein biochemischer Prozess, bei dem Kohlenhydrate, hauptsächlich Glucose, unter anoxischen Bedingungen zu Ethanol („Trinkalkohol“) und …
58Geschichte der Botanik (Zeitstrahl) — Die Zeittafel zur Geschichte der Botanik enthält Angaben zu verschiedenen Forschungsrichtungen dieses Fachs. Eingeschlossen ist auch die Mykologie, da diese zumindest früher zur Botanik gezählt wurde und noch heute an botanischen Instituten… …
59Boisson fermentée — Fermentation fermentation industrielle La fermentation est une réaction biochimique de conversion de l énergie chimique contenue dans une source de carbone (souvent du glucose) en une autre forme d énergie directement utilisable par la cellule en …
60Boissons fermentées — Fermentation fermentation industrielle La fermentation est une réaction biochimique de conversion de l énergie chimique contenue dans une source de carbone (souvent du glucose) en une autre forme d énergie directement utilisable par la cellule en …
