Zymology

Zymology, also zymurgy, in biochemistry, study of the processes of fermentation, that is, the chemical changes produced in organic substances by the action of bacteria, enzymes (see Enzyme) and yeasts (see Fungi). Zymology includes the study of enzymes, which are the catalysts composed of polymers of amino acids, and zymogens, which are the inactive precursors of enzymes, secreted by living cells.

In industrial chemistry, zymology is a branch in which important research is conducted into the commercial production of amyl alcohol, ethyl alcohol, and vitamins by yeast and butyl and propyl alcohol by bacteria. It is also important in the baking, brewing, and winemaking industries. A zymoscope is an instrument used in zymology to determine the fermenting strength of yeast by measuring the amount of carbon dioxide given off by a specific amount of sugar.