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This Bio-Module requires the use of the text book "Exploring Life" by Professor John Blamire.
By 1839 it was generally recognized that yeast cells were small living things that, when placed in fruit juices without oxygen, fermented the liquid to alcohol and carbon dioxide. Such ferments were thought to be part of a life force that could only be part of living cells. In 1878 Wilhelm Kuhne came up with the name "in-yeast" or "en-zyme" for these cellular ferments. Later Eduard Buchner ground up the yeast cells and found that the fermentation property was still present, even if the cells were all broken. The cell products responsible for carrying out these chemical reactions were eventually shown to be proteins, and the name enzyme transferred to them.