A suite of mobility products conceived and designed by Leib.

Hydrogen atoms will be the workhorses of the enzyme, undertaking the chemical reactions it facilitates–such as the transformation of glucose to fructose to produce the high-fructose corn syrup trusted to sweeten sodas and other commercial foods. Locating the hydrogen atoms reveals how drinking water molecules are bound in a proteins. The way water interacts influences the protein’s function. Work in the Fox Chase laboratory of Jenny P. Glusker, D.Phil., 1st revealed the structure of D-xylose isomerase in 1984 using X-ray crystallography. However, this system does a poor job of locating hydrogen atoms, which will make up about half of most atoms in a protein, explained Amy K.