enzymic

• “The culprit gene, called WWP2, is an enzymic bonding agent found inside cancer cells, the researchers explained in their study, published in the journal Oncogene Monday.”

  The Huffington Post: Blocking 'Rogue Gene' Could Stop Cancer Spread

• “The enzymic action develops the umami flavor compounds in wheat flour to “ripen” the dough and develop its flavor.”

  Archive 2009-04-01

• “Actually, rather than immunizing you, they do just the opposite; they give you false hopes of protection and then slash away at you with enzymic knives.”

  Influenza shots? No thank you!

• “Any increase in a limiting substrate concentration is going to promote enzymic activity it is simple Michaelis Menten kinetics- in this case carbon fixation, which, in turn, will lead to increased growth.”

  The Dendroclimatologists are Angry « Climate Audit

• “For instance, in a live yeast or sourdough starter, the enzymic action develops the umami in wheat flour to "ripen" the dough and develop its flavor.”

  Archive 2007-05-01

• “For instance, in a live yeast or sourdough starter, the enzymic action develops the umami in wheat flour to “ripen” the dough and develop its flavor.”

  Archive 2007-10-01

• “The colors are just as striking: citrus orange, enzymic red, fluorescent green -- a full rainbow blast.”

  The Wall Street Journal: A World Ready for Its Close-Up

• “During this period I first heard about the enzyme, phosphorylase, which was crystallized by Arda Green and the Coris and was found to exist in two interconvertible forms that they referred to as phosphorylase b and phosphorylase a. Phosphorylase b required 5'-AMP for enzymic activity whereas phosphorylase a was active without this nucleotide.”

  Edwin G. Krebs - Autobiography

• “Cassava detoxication during processing is essentially an enzymic hydrolysis of cyanogens in cassava (1,2,8).”

  12 Cassava Processing in Africa

• “Small quantities of additives are usually employed in the process, eg sodium sulphite and bisulphite to give 150-200 ppm in the product to retard oxidative changes during processing and non-enzymic browning during storage; antioxidants and emulsifying agents may be added to minimise oxidative changes during storage and to improve the texture of the reconstituted product respectively.”

  Chapter 25

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