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.
García (surname) Alfonso Irigoyen believed it to derive from the Basque adjective garze(a) meaning "young", whose modern form is gaztea or gaztia.[2][3] Ramón Menéndez Pidal and Antonio Tovar suggests it may come from the Basque word (H)artz, meaning "(the) Bear".[4][5][6][7][2] A third etymology suggests it may derive from the Basque words "Gazte Hartz", meaning "(the) young bear".[citation needed] Variant forms of the name include Garcicea, Gartzi, Gartzia, Gartze, Garsea, and Gastea.[8] The original Basque form with an affricate sibilant (/ts/, Basque spelling /tz/) evolved in Spanish to the current form.