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.