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.
Gilbert Gottfried In March 2011, Gottfried made a series of jokes on his Twitter account about the
Small intestine Food from the stomach is allowed into the duodenum through the pylorus by a muscle called the pyloric sphincter.
Limit of a function (the Dirichlet function) has no limit at any x-coordinate.