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Kitchen Chemistry

  • Non-kinetic Evaluation of Enzyme Performance, Review of Enzyme Kinetics
  • Enzyme Kinetics , pH and Temperature Effects, Enzyme Stability
  • Enzyme Inhibition and Toxicity
  • Whole Cell Catalysts: Cell Growth vs. Conversion
  • Control of Protein Expression (Growth/Non-growth Associated, Catabolite Repression)
  • Toxicity and Inhibition
  • Engineering Solutions: Acidic/Basic Products, Exothermic Reactions, Enzyme Instability, Equilibrium Reactions
  • Substrate Solubility, Toxicity
  • Product Solubility, Toxicity
  • Yield Improvement of Resolutions
  • Process Design for Biocatalytic Processes: Purified Enzymes
  • Screening for New Catalysts
  • Improving Catalyst Performance (Biological Solutions)
  • Cloning from Whole Cell Catalysts
  • Site-directed Mutagenesis
  • Directed Evolution of Enzymes
  • Chemistry at work in:
    • Cheese
    • Tofu
    • Marinades
    • Candy
    • Muffins
    • Root beer
    • Ice cream
    • Fruit pizza
    • Peer teaching
    • Barbecue