Word: beckhorn
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Unlike such muscular reagents as acids and alkalis, an enzyme system does its job with no fuss and at room temperature. And, says Dr. Edward Beckhorn, Wallerstein's director of research, it does nothing but its job; if other delicate compounds are present, it leaves them strictly alone. Most Wallerstein enzymes are made by specially nourished cultures of bacteria or fungi. Today they treat skins in place of dog manure, keep bottled beer from looking cloudy by digesting the haze of protein that forms when it is chilled. But newer uses are constantly developing. Dr. Beckhorn is working...
Perfumes & Canapes. Dr. Beckhorn looks at the enzyme future with what amounts to biochemical ecstasy. There is no good reason, he says, why enzymes cannot be found to dispose of any kind of organic offal, from deposits in household cesspools to the industrial discharges that turn rivers into sewers. They can make nutritious and palatable cattle feed out of fish offal or cannery wastes. Some time in the future they will probably move into the great petrochemical business, replacing the clumsy high-temperature processes that are used now. Petroleum is organic, says Beckhorn, and a natural prey for enzymes...
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