

ZYLOXITE 



1633 



ZYMURGY 



Zylonite (zi'-lo-nit) [£t /.or, wood]. This material is a 

 modified form of celluloid, and, like the latter, is com- 

 posed of pyroxylin and camphor, though in different 

 proportions. It is claimed that zylonite is a chemic 

 combination, while celluloid is a mechanical mixture. 

 Zylonite has uses in dentistry and surgery. See Celluloid. 



Zymase (zV-tndz). See Microzyme. 



Zyme (zlm) \J,vuri, leaven]. In biology, an organized 

 ferment. Cf. Enzyme. 



Zy mic (zlm'-ik) [Ci«7, leaven]. Of or pertaining to 

 organized ferments. 



Zymin (zi'-miri) [^vuv, a ferment]. A product pre- 

 pared from the pancreas for the treatment of diabetes 

 mellitus. See Zyme. 



Zymogen (zi f - mo -jen) [£vut], leaven ; yevyg , produc- 

 ing]. In biology, the condition of an unorganized 

 chemic ferment as it exists in the resting seed ; dur- 

 ing the process of germination it gives rise to an 

 enzyme, diastase, etc. 



Zymogenic (zi-mo-jen'-ik) [Vvutj, leaven; yevijq, pro- 

 ducing]. In biology, causing fermentation, as certain 

 anaerobic microorganisms. 



Zymogenous (zi-moj'-en-us). Same as Zymogenic. 



Zymogic (zi-mof -ik) . Same as Zymogenic. 



Zymoid (zi'-moid) [Ci,"7, leaven ; eldog, form]. In 

 biology, resembling an organized ferment. 



Zymologic (zi-mo-loj'-ik) [JiW, leaven ; Myoq, sci- 

 ence]. Pertaining to zymology. 



Zymology (zi-mol'-o-je) \_~vutj, leaven ; ?.6yoc, science]. 

 That department of science which deals with fermen- , 

 tation. 



iZymolysis (zi - mol'- is - is) [sviirj, leaven ; ?.vaig, dis- 



i solving]. In biology, fermentation produced by an 



j organized ferment. Sheridan Lea and others have 



J incorrectly employed this term to designate unorgan- 

 ized fermentation, implying a vital origin of the agent. 



j Same as Zymosis, which is preferable. Cf. Enzyme 



and Enzymosis. 

 2ymolytic (zi-mo-lit'-ik) [^v/xtj, leaven ; /.vote, loosen- 



, ing]. Due to, attended with, or relating to zymolysis ; 



zymotic. 

 Symoma (zi-mo r -maK) [Zvfia/w ; ^vfideiv, to ferment]. 

 Any ferment, fermented mixture, or culture. 



Zymome (zi'-mom) [l^vfiufia, a fermented mixture]. 

 An old name for the gluten of wheat that is insoluble 

 in alcohol. 



Zymophyte (zi'-mo-flt) Rfyo?, leaven; Qvtov, plant]. 

 In biology, an anaerobic microorganism capable of 

 producing fermentation ; a zyme. 



Zymoplastic (zi-mo-plas' -tik) [j^bfaf, leaven ; ir/.aaaeiv, 

 to form]. Applied to certain substances of the blood- 

 plasma derived from cells. 



Zymoscope (zi' -mo-skop) \Cvfirj, leaven ; cuoTrtlv, to 

 view]. In biology, Zenneck's apparatus for ascertain- 

 ing the zymotic power of yeast by gauging the amount 

 of carbonic anhydrid given off. 



Zymose ' (:/'-?«o:) [»i' I ">7> leaven]. Same as Enzyme, 



Zymosimeter (zi-mo-sim'-et-erj^vfiuciq, fermentation; 

 fiirpov, measure]. A device for measuring fermenta- 

 tive processes. 



Zymosis (zi-mo / -sis) [$uuovv, to ferment] . I . In biology, 

 fermentation as the result of the vital activity of cer- 

 tain microorganisms, organized ferments, or zymes. 

 It is a synonym of fermentation, but is preferable to 

 zymolysis, as the effect is not one of simplification. 

 2. The condition of one affected with a zymotic 

 disease. 



Zymotechnic (zi-mo-tek > '-nik) [Ct'^'7, leaven ; t£x v7 1> 

 art]. The art of inducing and conducting zymotic 

 processes in connection with vinification, acetification , 

 etc. 



Zymotic (zi-mof -ik) [~,v(iuoiq, fermentation]. In bi- 

 ology, pertaining to zymosis, or fermentative changes 

 produced by an organized ferment, or zyme. Z. Dis- 

 eases, those generally classed as epidemic, endemic, 

 infectious, or contagious, now believed to be due to 

 specific viruses, as small-pox, measles, scarlet-fever, 

 diphtheria, whooping-cough, and " fever" (typhus, 

 simple continued, enteric, and others). 



Zymurgy (zi'-mur-je) \$v(it], leaven ; ipyov, work]. 

 That department of technologic chemistry that treats 

 of the scientific principles of wine-making, brewing, 

 and distilling, and the preparation of yeast and vine- 

 gar, in which processes fermentation plays the principal 

 part. 



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