Much before enzymes were identified as discrete biochemical entities, they found favor through their useful properties. Early applications included use of enzyme preparations in meat tenderizing and starch hydrolysis. From the very beginning, commercial enzyme applications have largely belonged to a group of hydrolytic reactions. But a few oxidative enzymes were also exploited. While this trend holds even today, examples of designer enzymes and catalysts for more complex chemical processes are being developed. The first application of diastase (α-amylase) was by Jokichi Takamine. His 1894 patent (US Patent No. 525823) describes a process to make Taka-diastase from Aspergillus oryzae. This α-amylase was useful as a digestive aid, in eliminating starchy material from textiles and laundry. In a short but succinct paper, E. F. Leuchs (1931) described “the action of saliva on starch.” The possible practical utility of such activity was clearly anticipated by him. The last line of his report reads “it will be possible to use saliva and gastric juice of killed animals very successfully in cases of defective digestion.”