Pfizer developed a lab-made ingredient that is now found in roughly 90 percent of American cheese, and it does not have to be ...

Researchers demonstrate the implementation of a remote laboratory activity to teach students about enzyme kinetics. The COVID-19 pandemic forced teachers across the globe to embrace remote learning.

Just because an enzyme has an active site doesn’t mean the rest of the enzyme should be disregarded, as though it were so much dead weight. It influences enzyme function, if only by keeping the enzyme ...

(Nanowerk News) By combining artificial intelligence with automated robotics and synthetic biology, researchers at the University of Illinois Urbana-Champaign have dramatically improved performance of ...

A seemingly subtle swap of metals—substituting a zinc ion with a cobalt ion—and a mutation ramps up the overall electric field strength at the active site of an enzyme, Stanford scientists find. The ...

The results revealed a clear sequence. Enzymes predating cannabis showed no ability to process CBGA. The first enzyme unique ...

BENGALURU: Researchers at the Indian Institute of Science (IISc) have discovered enzymes that can successfully degrade toxic chemicals in industrial wastewater in the presence of sunlight. This ...

Scientists accidentally created an enzyme that has an appetite for … plastic, the pervasive kind that's used to make bottles for water and soda, and which can normally take hundreds of years to ...

BENGALURU: IISc Tuesday said scientists at its Materials Research Centre (MRC) have developed a new type of enzyme mimetic that can degrade toxic chemicals in industrial wastewater effectively in the ...

Artificial enzymes can fight the COVID-causing virus by selectively snipping apart its RNA genome, a new study suggests. Researchers say the technique may overcome key problems with previous ...

Editor’s note: The theme of Gohan Lab is to help people make simple, tasty “gohan” (meals). Classic Cantonese dessert ginger milk pudding caps our series on sweets. Though it tastes great when chilled ...