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Featured articleEnzyme is a featured article; it (or a previous version of it) has been identified as one of the best articles produced by the Wikipedia community. Even so, if you can update or improve it, please do so.
Main Page trophyThis article appeared on Wikipedia's Main Page as Today's featured article on October 11, 2006.
Article milestones
July 30, 2005Peer reviewReviewed
August 5, 2005Featured article candidateNot promoted
September 5, 2006Featured article candidatePromoted
March 7, 2015Featured article reviewKept
Current status: Featured article

Semi-protected edit request on 27 August 2021[edit]

Since 2018, the EC class of translocases (EC7) has been added by the IUBMB. Can someone please update the 'classification and nomenclature' section of this wiki? TheAlanine (talk) 20:57, 27 August 2021 (UTC)Reply[reply]

 Not done: it's not clear what changes you want to be made. Please mention the specific changes in a "change X to Y" format and provide a reliable source if appropriate. ScottishFinnishRadish (talk) 20:59, 27 August 2021 (UTC)Reply[reply]

Semi-protected edit request on 27 August 2021[edit]

Add "EC 7, translocases: catalyze the movement of ions or molecules across membranes, or their separation within membranes." to the end of the bullet point list under the title 'Classification and nomenclature'. TheAlanine (talk) 23:04, 27 August 2021 (UTC)Reply[reply]

Thanks for the update, TheAlanine - done here, by reference to our already-updated articles at Enzyme Commission number and translocase. FYI, I knew what you meant, as would most editors who watch this specific page, but in general if you make any future edit requests it's easier for others to review them if you also include a link to your source, so they can be sure the information is accurate. Opabinia regalis (talk) 02:07, 28 August 2021 (UTC)Reply[reply]

Enzymes in food not a topic here ? And in connection to the body-own enzymes[edit]

Sorry, from currently discovering enzymes in food, vegetables, fruits, and where else, leads me to this question, please. (1 question also, the heat resistance of enzymes in food.)
Thanks the interesst. --Visionhelp (talk) 21:41, 2 December 2022 (UTC)Reply[reply]

They are unlikely to survive gastric acid during digestion and will be destroyed by cooking. Graham Beards (talk) 21:49, 2 December 2022 (UTC)Reply[reply]

Destroyed they are from cooking at from between 40 and 45 (degree) C., 104 F. to 113 F.
Enzymes are essential as pre-condition to process the nutrients, vitamins and minerals, near much more functions.
How the enzymes are processed for the intake into the body, whether it is necessary for the enzymes to survive the digestion, this is just not a question. The successful intake into the body happens, by giving.
(There are 3 (to 4) english sources noted in (the german article; the source) Sadnessly 2 webpage translation websites are denied by this site. Here the sources: sorry, no links)

   Anthony J. Cichike, D.C., Ph.D. The Complete Book of Enzyme Therapy
   Dr. Edward Howell, Food Enzymes for Health & Longevity
   Williams, M.D., Ph.D, M. Miehlke, M.D., ENZYMES - The Fountain of Life
   DicQie Fuller-Looney PH.D. D.Sc. N.D The Healing Power of Enzymes

--Visionhelp (talk) 22:29, 7 December 2022 (UTC)Reply[reply]


Enzymes can be indicated by his last three words "ase" 2A03:2880:FF:14:0:0:FACE:B00C (talk) 18:20, 8 December 2022 (UTC)Reply[reply]