who coined the term zymase for enzymes in yeast
Zymase Some science historians[3] suggest that Eduard Buchner, in his 1897 work, merely repeated experiments already made by Antoine Béchamp in 1857. This is not the case : what Buchner obtained with yeast zymase, and without yeast cells, was alcoholic fermentation, while Béchamp had explicitly stated that, in absence of yeast cells, and by use of what he, also, called "zymase", he obtained only sugar inversion and no alcoholic fermentation.[4] According to K.L. Manchester,[5] what Béchamp called "zymase" was invertase.
Enzyme Enzymes are known to catalyze more than 5,000 biochemical reaction types.[4] Most enzymes are proteins, although a few are catalytic RNA molecules. The latter are called ribozymes. Enzymes' specificity comes from their unique three-dimensional structures.