In 1878, Willy Kunhe coined the word enzyme, which in Greek means, "in yeast".
The Nobel prize winner, in 1907,Eduard Buchner, showed that cell-free extract of yeast could catalyze the fermentation of sucrose to ethanol.
Enzymes follow the physical and chemical reactions of proteins.
They are heat labile. (affected by heat).
They are water-soluble.
They can be precipitated by protein precipitating reagents (ammonium sulfate or trichloroacetic acid).
They contain 16% weight as nitrogen.