from The American Heritage® Dictionary of the English Language, 4th Edition
- transitive v. To subject to or undergo hydrolysis.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- v. to undergo, or to subject something to hydrolysis
from The Century Dictionary and Cyclopedia
- To cause (a substance) to undergo hydrolysis.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- v. undergo hydrolysis; decompose by reacting with water
Sorry, no etymologies found.
But, if you really want to understand the detailed molecular interactions that make it go in a particular direction, make certain contacts, break other contacts, hydrolyze GTP, you know, form bonds, etcetera, and do it all amazingly accurately, then you do need a high resolution picture of those states.
Crockpots, you know, are designed to allow for long, slow things to hydrolyze and denature in the collagen.
So, again, since so much of cooking is about time and temperature, collagen happens to hydrolyze and denature starting around somewhere in the order of, well, let's call 160.
Well, if you have biomass and want a biofuel, you either hydrolyze and ferment it to produce ethanol, or gasify and catalyze it to make methanol.
When heat vents in the ocean and other weird and unlikely events were offered as possible ways life got started then Stanley Miller was honest enough to come forward and shoot them down citing the basic chemistry of amino acids they easily hydrolyze.
And then, just to complicate things, some people say that the sucrose in sodas is hydrolyzed into its components glucose and fructose: when a soft drink is sweetened with sucrose, over time the acid in the soft drink will actually hydrolyze sucrose into its glucose and fructose components.
These enzymes hydrolyze anything from a disaccharide (e.g. sucrose) to a polysaccharide (e.g. starch) into smaller and simpler carbohydrates.
All animals, including strict herbivores, need to have enzymes to hydrolyze proteins to release amino acids.
The ability of snails to hydrolyze plant polysaccharides xylan, mannan, starch and cellulose as well as chitin, an animal and fungal polysaccharide, is probably an indication of their omnivorous diet.
In addition, the enzymes hydrolyze not only the starches but some of the proteins as well.