Storage temp. +4 °C
CAS No. [9001-98-3]
excl. VAT. | 50 g per Pack Qty.
Art. No. 8178.1
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Enzyme: a neoclassical, Greek artificial word ενζυμου, énzymon, derived from εν-, en- (in-) and ζυμη, zýmé (yeast, sourdough, archaic)
Ferments: comes from the Latin fermentum (ferments, sourdough)
There are six classes in which all enzymes are classified according to the particular reaction they catalyse:
• Oxidoreductases (catalyse redox reactions)
• Transferases (transfer functional groups among substrates)
• Hydrolases (cleave bonds via addition of water)
• Lyases/Synthases (cleave or synthesise complex products out of basic substrates without cleavage of ATP)
• Isomerases (transform chemical isomers)
• Ligases/Synthetases (cleave or synthesise complex products out of basic substrates via cleavage of ATP)
|Appearance||light brown, saline powder|
|Odour||typical odour of rennin|
|Rennet strength||≥800 IMCU/g|
|Preserved with benzoic acid. From the fourth calf stomach.|