That's what enzymes are doing.

Enzymes are breaking forth sugars.

The enzymes remanufactured the hydrocarbons into carbohydrates fungal sugars.

The mycelium is producing enzymes peroxidases that break carbon hydrogen bonds.

And enzymes are the secret, kind of, ingredient in dough that brings out flavor.

So many reactions involving enzymes and proteins are sensitive to the acid content of the ocean.

This whole system generates a huge surface to allow more enzymes to attack the remaining oil.

And there are little chemical scissors, called restriction enzymes which cut DNA whenever they see particular patterns.

You have on your left an olive oil droplet, and this olive oil droplet gets attacked by enzymes.

So that's where we stand at the moment, and I've just got a few final thoughts, which is that this is another way in which biology is now coming in to supplement chemistry in some of our societal advances in this area, and these biological approaches are coming in in very different forms, and when you think about genetic engineering, we've now got enzymes for industrial processing, enzymes, genetically engineered enzymes in food.

First, how do the various foods we consume impact our metabolism, hormones and enzymes, and through what nuanced molecular mechanisms?

We're also combining cellulases, the enzymes that break down complex sugars into simple sugars and fermentation in the same cell for producing ethanol.

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In this configuration the sensing molecules, most often enzymes, are immobilized on the tip of the probe or held in place by a membrane.

Enzymes that chew things up, antibodies, it s all, you know, the fit between a protein and whatever it is grabbing, in this case a smell.

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It's possible because the mycelium produces oxalic acids, and many other acids and enzymes, pockmarking rock and grabbing calcium and other minerals and forming calcium oxalates.

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