Excerpts from Bender, Arnold E. 1990. Dictionary of Nutrition and Food Technology. Butterworths, Boston.
Enzyme that hydrolyses urea to ammonia and carbon dioxide; appears to be absolutely specific for urea and used for the quantitative determination of urea in body fluids, etc. Obtained from the jack bean and water-melon seed; the first enzyme to be crystallized.
Modified and compiled for the FOOD RESOURCE, Public Health and Human Sciences, Oregon State University