En″zyme (ĕn″zīm), n. [Pref. en- (Gr. εν̓ in) + Gr. ζύμη leaven.] (Physiol. Chem.) An unorganized or unformed ferment, in distinction from an organized or living ferment; a soluble, or chemical, ferment. Ptyalin, pepsin, diastase, and rennet are good examples of enzymes.
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Webster's Dictionary 1913
Webster's Revised Unabridged Dictionary, C. & G. Merriam Co., 1913.