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enzymes

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enzymes


  1  definition  found 
 
  From  Webster's  Revised  Unabridged  Dictionary  (1913)  [web1913]: 
 
  Ferment  \Fer"ment\,  n.  [L.  fermentum  ferment  (in  senses  1  &  2), 
  perh.  for  fervimentum  fr  fervere  to  be  boiling  hot,  boil, 
  ferment:  cf  F.  ferment.  Cf  1st  {Barm},  {Fervent}.] 
  1.  That  which  causes  fermentation,  as  yeast,  barm,  or 
  fermenting  beer. 
 
  Note:  Ferments  are  of  two  kinds:  ({a})  Formed  or  organized 
  ferments.  ({b})  Unorganized  or  structureless  ferments. 
  The  latter  are  also  called  {soluble  or  chemical 
  ferments},  and  {enzymes}.  Ferments  of  the  first  class 
  are  as  a  rule  simple  microscopic  vegetable  organisms, 
  and  the  fermentations  which  they  engender  are  due  to 
  their  growth  and  development;  as  the  {acetic  ferment}, 
  the  {butyric  ferment},  etc  See  {Fermentation}. 
  Ferments  of  the  second  class,  on  the  other  hand,  are 
  chemical  substances,  as  a  rule  soluble  in  glycerin  and 
  precipitated  by  alcohol.  In  action  they  are  catalytic 
  and  mainly,  hydrolytic.  Good  examples  are  pepsin  of 
  the  dastric  juice,  ptyalin  of  the  salvia,  and  disease 
  of  malt. 




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