1.   Chemical Kinetics
                            2.   Acid/Base
                            3.   Biochemistry (proteins)
                            4.   Stereochemistry (isomers)

    1.   Nutrition. As enzyme activators, vitamins and minerals are dietary
                                   essentials.
                             2.   Medicine. Abnormalities often result if specific enzymes are missing. Over
                                   one hundred disorders due to deficient activity of a specific enzyme
                                   have been demonstrated in humans (see text by Holum in References).
                             3.   Pest Control. Studies are under way to identify the enzyme that allows the
                                   cockroach to synthesize its exoskeleton. Since the roach can not live without
                                   this crusty shell, inactivating this enzyme will help eradicate this pest.
 

     1.   Fermentation results because of enzymatic action.

                                       2.   The enzyme streptokinase is often injected into the blood stream of patients
                                             who have suffered a heart attack from clots in the coronary arteries. The
                                             enzyme often dissolves the clots and saves the patient.

                                       3.   Proteinase is a general term for enzymes that helps dissolve spots and stains
                                             on clothing. They are used extensively in laundry detergents and are
                                             produced in larger quantities than any other commercial enzyme.

                                       4.   Many enzymes are used in food processing, including:

                                             a.   Amylase: Breaks down starch to produce more sugar for fermentation.
                                                   Used extensively in bakery products, brewing, and production of syrups,
                                                   sugars, and cereals.
                                             b.   Catalase: Used in the “cold pasteurization” of milk.
                                             c.   Cellulase: Helps break down cellulose in coffee beans.
                                             d.   Invertase: Converts sucrose to glucose and fructose for a sweeter taste.
                                                   Used in honey and candies.
                                             e.   Pectinase: Used to break down cell structures in fruits, increasing the
                                                   amount of juice (also applesauce from apples).
                                             f.    Rennet: Coagulates casein in milk, producing curd.

                                      5.   Sewage Treatment. Both amylase and proteases are used to break down
                                            insoluble carbohydrates and proteins in sewage.

                                      6.   Amylases are used in the paper industry as binding agents for starch and
                                            other fillers used to make paper. They are also used to desize fabrics in the
                                            textile industry.

                                      7.   Proteases are used to prepare leather by removing hair and other material
                                            from hides. They are also used in the photography industry to reclaim silver
                                            from used film and developer.
 

 

	TABLE OF CONTENTS	TOPIC OVERVIEW	CONCEPT/SKILLS DEVELOPMENT	LINKS/CONNECTIONS	EXTENSIONS