While these ingredients can be added during the mash, the enzymes in the mash do not act on them.

Some enzymes act on other proteins to add or remove chemical groups in a process known as post-translational modification.

An enzyme acts as a catalyst for the breaking down of the gel.

The starch needs to be swelled to allow the enzymes or acid to act upon it.

They also knew that the enzyme acted near the membranes of brain cells.

The enzyme has a very broad specificity and can act on most D-amino acids.

The enzyme also acts on chloroacetate, although much less efficiently.

The enzyme is specific for L-allo-threonine and can not act on the more common L-threonine.

This enzyme acts on a damaged strand, 5' from the damaged site.

The enzyme acts on the hydrated derivative of the substrate.