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She found it, characterized it biochemically, genetically and enzymatically, created plants that made too much of it… and then realized that this enzyme was not, in fact, unknown to science.

The method was developed by focusing on enzymatic reactions and the second law of thermodynamics, which states that systems naturally move from ordered to disordered states.

Despite a decade of extensive research, there are only a handful of examples of enzymatic reactions that are both new-to-nature and new-to-synthetic chemistry.

This resulted in a multi-stage cascade of enzymatic reactions that ultimately converts alcohol into acetic acid.

Furthermore, enzymatic reactions are more sustainable than classical chemical reactions, as they take place at low temperatures and without toxic solvents.