enzymologist

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en·zy·mol·o·gy

(ĕn′zə-mŏl′ə-jē)

The branch of science that deals with the biochemical nature and activity of enzymes.

en′zy·mol′o·gist n.

American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

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Noun

enzymologist - a person who is trained in or engaged in enzymology

biochemist - someone with special training in biochemistry

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References in periodicals archive ?

The chair, Gemmell Morgan, introduced him to a brilliant enzymologist, John King, who would have a profound effect on McQueen.

Matthew McQueen

Alexander was trained as an enzymologist at New York University.

Seeking out proper protein reagents: quality controls are needed to secure research efforts

Moreover, the utilization of membranes has attracted the attention of the enzymologist for applying them as highly efficient and stable support in immobilizing industrially important enzymes [1-3].

Immobilization of Aspergillus oryzae [beta]-galactosidase on cellulose acetate-polymethylmethacrylate membrane and its application in hydrolysis of lactose from milk and whey

This is already very valuable information for the enzymologist. The simulations show that for transient state experiments where [(ES).sub.1] and [(ES).sub.2] states are well separated in time, small crystals must be used.

Mix and inject: reaction initiation by diffusion for time-resolved macromolecular crystallography

"It's a system that people thought they had understood for 100 years," says enzymologist Kerstin Blank of Radboud University in Nijmegen, the Netherlands.

Enzymes exposed: clearer views of the cell's movers and shakers threaten a century-old mainstay of biology

Simpson (Associate Professor and Enzymologist, Department of Food Science and Agricultural Chemistry, McGill University, Quebec , Canada), Food Biochemistry & Food Processing is a comprehensive coverage of developments, advances, and innovations in the biochemical, technological, enzymes, chemistry, and fermentation of food.