The fermenting of wine, leavening of bread, the curdling of cheese, and the brewing of beer have been practiced for centuries, but it wasn't until recently that all these processes have been discovered to be possible with the use of enzymes. Enzymes accelerate biochemical reactions by physically interacting with the reactants and products to provide a more favorable pathway for the transformation of one to the other. They increase the rates of reactions by increasing the probability that the reactant can interact properly. As D G is harvested, stored, or used to perform cellular work, it can be transferred to other molecules. It can be transferred into heat, electrical work, or mechanical work depending on the needs of the organism.
Enzymes promote the rate of reactions in several ways.
The reaction rate with enzymes are still several times greater than those using standard chemical agents as catalysts. Unlike chemically catalyzed reactions, those that use enzymes as catalysts often have no or few side products. Capacity for regulation. The rate of a reaction in enzyme catalysis methods vary in responce to the concentration of only the substances themselves, rather than the substrate. This allows allosteric control, covalent modification of enzymes, and variation of the amounts of enzymes synthesized.