Zymase was first isolated from the yeast cell in 1897 by a German chemist named Eduard Buchner who fermented sugar in the laboratory without living cells, leading to 1907 Nobel Prize in Chemistry.
Eduard Shevardnadze | Georg Büchner | Georg Büchner Prize | Eduard Stiefel | Eduard Hanslick | Eduard Khil | Eduard, Duke of Anhalt | Eduard Buchner | Julius Eduard Hitzig | Friedrich Eduard Schulz | Eduard Zeller | Eduard Tubin | Eduard Spranger | Eduard Mörike | Eduard Kuznetsov | Eduard Heis | Eduard Dietl | Eduard Brunner | Ludwig Büchner | Ludwig Buchner | Ernst Büchner | Eduard van Beinum | Eduard Taaffe, 11th Viscount Taaffe | Eduard Suess | Eduard Steuermann | Eduard Sievers | Eduard Puricelli | Eduard Prchal | Eduard Pechuël-Loesche | Eduard Nalbandyan |
It is commonly thought to be named after the Nobel Laureate, Eduard Buchner, but it is actually named after the industrial chemist Ernst Büchner.
It is commonly thought to be named for the Nobel Laureate, Eduard Buchner (without umlaut), but it is actually named for the industrial chemist Ernst Büchner.
The German Eduard Buchner, winner of the 1907 Nobel Prize in chemistry, later determined that fermentation was actually caused by a yeast secretion that he termed zymase.