Zymase, zī′mās, n. the same as Enzym. [See Zyme.]
Zyme, zīm, n. a ferment: a disease-germ—the supposed specific cause of a zymotic disease.—n. Zy′mase, enzym, any of the unorganised ferments.—adj. Zy′mic, relating to fermentation.—ns. Zy′mite, a priest using leavened bread in the Eucharist; Zy′mogen, a substance capable of developing by internal change into a ferment.—adjs. Zymogen′ic; Zy′moid, like a ferment; Zymolog′ic, -al, pertaining to zymology.—ns. Zymol′ogist, one skilled in zymology; Zymol′ogy, the science of fermentation; Zymol′ysis, Zymō′sis, fermentation of any kind; Zymom′eter, Zymosim′eter, an instrument for measuring the degree of fermentation; Zy′mophyte, a bacterioid ferment capable of liberating fatty acids from neutral fats.—adjs. Zymotech′nic, -al, producing and utilising fermentation.—n. Zymotech′nics, the art of managing fermentation.—adj. Zymot′ic, pertaining to fermentation.—adv. Zymot′ically.—Zymotic disease, a term for diseases caused by the multiplication of a living germ introduced from without into the body. [Gr. zymē, leaven, zymōsis, fermentation.]
Zymome, zī′mōm, n. an old name for the part of gluten insoluble in alcohol.
Zymurgy, zī′mėr-ji, n. that department of technological chemistry which treats of wine-making, brewing, distilling, and similar processes involving fermentation. [Gr. zymē, leaven, ergon, work.]
Zythepsary, zī-thep′sa-ri, n. (obs.) a brewery.
Zythum, zī′thum, n. a kind of beer made by the ancient Egyptians—much commended by Diodorus. [Gr. zythos.]
Zyxomma, zik-som′a, n. a genus of Indian dragon-flies, of family Libellulidæ, with large head and eyes and narrow face. [Gr. zeuxis, a joining, omma, eye.]