This document discusses enzymes, including their nature as bio-catalysts that speed up chemical reactions by lowering the activation energy. It describes the classification of enzymes into six categories based on their functions, as well as their mode of action via lock-and-key and induced fit models. The document also outlines several factors that affect enzyme activity, such as substrate concentration, temperature, pH, and inhibitors/activators. Finally, it lists some common uses of enzymes in applications like food production, detergents, medicine, and more.