The Collaborative International Dictionary of English v.0.48:

Hydrolase \Hy"dro*lase\, n. [Hydrolysis + -ase.]
   1. (Chem.) an enzyme which causes the splitting of a chemical
      bond with the addition of the elements of water; a
      hydrolytic enzyme. Formerly called a hydrolytic ferment.

   Note: There are many known hydrolases, including nearly all
         of the digestive enzymes. Among the hydrolases are the
         esterases, which split ester bonds and amidases,
         which split amide bonds, and among the latter are the
         proteases and peptidases, which split peptide
         bonds, such as those found in proteins.
         [PJC]

The Collaborative International Dictionary of English v.0.48:

Hydrolytic \Hy`dro*lyt"ic\, a. [Hydro-, 1 + Gr. ? to loose.]
   1. (Chem.) Tending to remove or separate water; eliminating
      water. [archaic]
      [1913 Webster]

   2. (Chem.) of, pertaining to, or accompanied by hydrolysis.
      [PJC]

            Hydrolytic agents, such as sulphuric acid or caustic
            alkali.                               --Encyc. Brit.
      [1913 Webster]

   Hydrolytic ferment (Physiol. Chem.), an enzyme (formerly
      referred to as a ferment), which acts only in the presence
      of water, and which causes the substance acted upon to
      take up a molecule of water, resulting in the splitting of
      a chemical bond and often splitting one compound into two.
      Thus, diastase of malt, ptyalin of saliva, and boiling
      dilute sulphuric acid all convert starch by hydration into
      dextrin and sugar. Nearly all of the digestive enzymes are
      hydrolytic in their action. Since 1910 such an enzyme is
      usually referred to as a hydrolase or hydrolytic
      enzyme.
      [1913 Webster +PJC]