amylase etymology

Etymology:

• Greek "amylos" (starch)
• "-ase" (suffix indicating an enzyme)

Meaning:

Amylase is an enzyme that breaks down starch into simpler sugars, such as glucose and maltose.

Origin:

The term "amylase" was first coined in 1833 by the French chemist Anselme Payen. Payen isolated amylase from saliva and discovered its ability to digest starch. The word "amylos" comes from the Greek word for starch, which was used to make bread and other foods. The suffix "-ase" is commonly used in biochemistry to denote an enzyme, an agent that catalyzes a chemical reaction.

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