The Power of Enzymes

Biological catalysis was first recognized and described in the early 1800s, in studies of the digestion of meat by secretions of the stomach and the conversion of starch into sugar by saliva and various plant extracts. Louis Pasteur had concluded that fermentation of sugar into alcohol by yeast is catalyzed by ferments. Enzymes are bio-catalysts mostly made up of proteins (except ribozymes), which increases the rate of bio-chemical reactions by lowering down the activation energy. They were first isolated and discovered by the German chemist  Eduard Buchner. The enzyme that he had discovered was zymase obtained from yeast. The term enzyme however, was given by the German …

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