In this article we will discuss about the application of enzymes, explained with the help of diagrams. The enzymes possess high catalytic activity and lack undesirable side reactions, therefore, have ' been exploited recently on an increasing scale, in food, pharmaceutical and chemical industries. According to Nicholas C. Price and Lewis Stevens (1999), because of advancement of genetic engineering a [...]
In this article we will discuss about the role of microorganisms in brewing and making of cheese. The enzymes carry on hydrolysis of polysaccharides to monosaccharide’s or in glycolysis lead to formation of ethanol. In brewing also the starting material is the polysaccharide starch while in wine making the starting material is generally mono or disaccharides. The largest carbohydrates fermented [...]
In this article we will discuss about the role of enzymes as surfactants in making detergents. The surfactants are the surface-active-agents which decrease the tension between molecules lying on the surface of a liquid. The first patent for use of enzymes in detergent was granted in 1913.It was a crude extract of pancreas (pancreatin) in a solution of sodium carbonate. [...]