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Enzymes

Nature’s catalytic machines

How do enzymes work? How do we account for the phenomenal rates of reaction achieved by enzymes? Even after 100 years of research, enzymologists are still investigating the catalytic power of these proteins.

Froth produced by yeast, Saccharomyces cerevisiae, in the process of fermenting sugar. Enzymes speed the fermentation process, which generates alcohol and carbon dioxide (seen here as bubbles).

ADAM HART-DAVIS/SPL

Enzymes

Catalysis

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The fluid mosaic model for membraes: the key points

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Dinosaur hunting

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