The father of enzymes is James Batcheller Sumner.
James Batcheller Sumner (November 19, 1887 – August 12, 1955) was an American chemist.
In 1833 Anselme Payen discovered the first enzyme, diastase, and in 1878 German physiologist Wilhelm Kühne (1837–1900) coined the term enzyme, which comes from Greek ενζυμον "in leaven", to describe this process.
Enzymes are actually proteins and not Lipids.
An enzyme is not a carbohydrate and instead enzymes are mostly proteins.
Enzymes are biological catalysts composed of amino acids; that is, they are proteins.
The enzyme that is not a protein is ribozymes.
Ribozymes (ribonucleic acid enzymes) are RNA molecules that have the ability to catalyze specific biochemical reactions, including RNA splicing in gene expression, similar to the action of protein enzymes.
The difference between fats and enzymes is that fats are specialized lipid molecules, and enzymes are specialized protein molecules.
In the stomach fat is separated from other food substances.
In the small intestines bile emulsifies fats while enzymes digest them.
Enzymes are proteins that help speed up metabolism, or the chemical reactions in our bodies.
They build some substances and break others down.
All living things have enzymes.
Our bodies naturally produce enzymes.
The majority of enzymes are proteins made up of amino acids, the basic building blocks within the body.
There are exceptions with some kinds of RNA molecules called ribozymes.
Amino acid molecules are connected through linkages known as peptide bonds that form proteins.
Enzymes catalyze all kinds of chemical reactions that are involved in growth, blood coagulation, healing, diseases, breathing, digestion, reproduction, and many other biological activities.
According to the type of reactions that the enzymes catalyze, enzymes are classified into seven categories, which are oxidoreductases, transferases, hydrolases, lyases, isomerases, ligases, and translocases.
In nutrition, biology, and chemistry, fat usually means any ester of fatty acids, or a mixture of such compounds, most commonly those that occur in living beings or in food
Fat helps give your body energy, protects your organs, supports cell growth, keeps cholesterol and blood pressure under control, and helps your body absorb vital nutrients.
The three types of fats present in foods are saturated fat, unsaturated fat and trans fat.