Просто о ферментах. Почему они так полезны?

Irina Le-Deĭgen - kandidat khimicheskikh nauk, dot͡sent khimicheskogo fakulʹteta MGU, pobeditelʹ 3 sezona Ligi Lektorov.Natalʹi͡a Kli͡achko - doktor khimicheskikh nauk, professor, zamestitelʹ direktora Nauchno-obrazovatelʹnogo t͡sentra po nanotekhnologii͡am, a takzhe izvestnyĭ uchenyĭ v oblasti biokhimii.Samyĭ t͡sitiruemyĭ molodoĭ biokhimik Rossii i zasluzhennyĭ professor MGU vernut vam utrachennye znanii͡a po khimii i dadut poni͡atʹ, chto ėta nauka - ne skuchnye formuly, a interesneĭshie prot͡sessy, proiskhodi͡ashchie vnutri chelovecheskogo organizma i v okruzhai͡ushcheĭ nas srede. V knige Irina i Natalʹi͡a rasskazhut:• kak fermenty uskori͡ai͡ut khimicheskui͡u reakt͡sii͡u s 32 milliardov let do 1 sekundy;• pochemu babushkin chaĭnyĭ grib snova stal populi͡arnym;• pravda li, chto bez ispolʹzovanii͡a fermentov greĭpfrutovyĭ sok byl by eshche kislee, chem obychno.Otkroĭte dli͡a sebi͡a khimii͡u s novoĭ i interesnoĭ storony!

Irina Le-Deigen is a candidate of Chemical Sciences, Associate professor of the Faculty of Chemistry at Moscow State University, winner of the 3rd season of the League of Lecturers.Natalia Klyachko is a Doctor of Chemical Sciences, professor, deputy director of the Scientific and Educational Center for Nanotechnology, as well as a well—known scientist in the field of biochemistry.The most cited young biochemist of Russia and an honored professor of Moscow State University will return to you the lost knowledge of chemistry and make it clear that this science is not boring formulas, but the most interesting processes taking place inside the human body and in the environment around us. In the book, Irina and Natalia will tell you:• how enzymes accelerate a chemical reaction from 32 billion years to 1 second;• why grandma's kombucha has become popular again; • is it true that without the use of enzymes, grapefruit juice would be even more acidic than usual.Discover chemistry from a new and interesting side!