Harden had shown in 1906 that fermentation requires a dialysable substance, called co-zymase, which is not destroyed by heat.    From Wordnik.com.  [The Nobel Prize in Chemistry: The Development of Modern Chemistry] Reference

Buchner assumed in the yeast juice the presence of a uniform ferment or enzyme, known as "zymase".    From Wordnik.com.  [Nobel Prize in Chemistry 1929 - Presentation Speech] Reference

Thus the yeast plant is supposed to bring about alcoholic fermentation by secreting the enzyme known as zymase.    From Wordnik.com.  [An Elementary Study of Chemistry] Reference

The production of a co-zymase with a high activity has also shown in a brilliant manner the character of that enzyme as a specific activator.    From Wordnik.com.  [Nobel Prize in Chemistry 1929 - Presentation Speech] Reference

An important result of his work with his collaborators on co-zymase was his clarification of its structure, other conclusions being confirmed by Lord Todd in 1956.    From Wordnik.com.  [Hans von Euler-Chelpin - Biography] Reference

The researches of von Euler and his pupils have further led to the concentration of the co-zymase and to a far more exact study of its properties than had been previously possible.    From Wordnik.com.  [Nobel Prize in Chemistry 1929 - Presentation Speech] Reference

Eduard Buchner (1860–1917) discovered that zymase, a cell-free yeast extract, caused fermentation, thus resolving a long-standing controversy over “vital” and “inorganic” ferments.    From Wordnik.com.  [1882] Reference

Buchner's experiments showed unequivocally that fermentation is a catalytic process caused by the action of enzymes, as had been suggested by Berzelius for all life processes, and Buchner called his extract zymase.    From Wordnik.com.  [The Nobel Prize in Chemistry: The Development of Modern Chemistry] Reference

Harden explained this by saying that a high-molecular enzyme, the zymase proper, was left on the filter, which let through a low-molecular complementary enzyme, which for the sake of brevity was called co-enzyme or co-zymase.    From Wordnik.com.  [Nobel Prize in Chemistry 1929 - Presentation Speech] Reference

The work he had begun in 1905 on fermentation was specialized in his Institute to phosphorylation, and the first phases of fermentation and their catalysis were studied, with special attention to co-zymase and also related activators.    From Wordnik.com.  [Hans von Euler-Chelpin - Biography] Reference

This phosphate afterwards undergoes a mutation in the presence of co-zymase, inasmuch as a glucose diphosphate and an active glucose are formed, after which the latter yields the necessary material for the subsequent stages of the fermentation.    From Wordnik.com.  [Nobel Prize in Chemistry 1929 - Presentation Speech] Reference

This demonstration of the part of mutase played by the co-zymase, or in other words of the identity of co-zymase and co-mutase, is of fundamental importance, for it has fully revealed the central position in the process of fermentation of the complementary enzyme in question.    From Wordnik.com.  [Nobel Prize in Chemistry 1929 - Presentation Speech] Reference

For instance the conversion of invertase to glucose and fructose or the conversion of glucose to zymase and ethanol.    From Wordnik.com.  [Recently Uploaded Slideshows] Reference

Reply zymase says.    From Wordnik.com.  [food limit reached - Lolcats 'n' Funny Pictures of Cats - I Can Has Cheezburger?] Reference