How designing brand-new enzymes could change the world | Adam Garske

74,345 views

2020-02-11 ใƒป TED


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How designing brand-new enzymes could change the world | Adam Garske

74,345 views ใƒป 2020-02-11

TED


์•„๋ž˜ ์˜๋ฌธ์ž๋ง‰์„ ๋”๋ธ”ํด๋ฆญํ•˜์‹œ๋ฉด ์˜์ƒ์ด ์žฌ์ƒ๋ฉ๋‹ˆ๋‹ค.

00:00
Translator: Ivana Korom Reviewer: Krystian Aparta
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๋ฒˆ์—ญ: hansom Lee ๊ฒ€ํ† : Jihyeon J. Kim
00:12
Growing up in central Wisconsin, I spent a lot of time outside.
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์œ„์Šค์ฝ˜์‹ ์—์„œ ์ž๋ž€ ์ „, ๋ฐ”๊นฅ์—์„œ ๋งŽ์€ ์‹œ๊ฐ„์„ ๋ณด๋ƒˆ์Šต๋‹ˆ๋‹ค.
00:16
In the spring, I'd smell the heady fragrance of lilacs.
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๋ด„์—๋Š” ๋ผ์ผ๋ฝ ๊ฝƒํ–ฅ๊ธฐ๋ฅผ ๋งก์•˜์ฃ .
00:19
In the summer, I loved the electric glow of fireflies
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์—ฌ๋ฆ„์—๋Š” ํ›„๋ฅ์ง€๊ทผํ•œ ๋ฐค์—
00:22
as they would zip around on muggy nights.
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๋‚ ๊ฐœ๋ฅผ ํŽด๊ณ  ๋‚ ์•„๋‹ค๋‹ˆ๋Š” ๋ฐ˜๋”ง๋ถˆ์ด๋ฅผ ์ข‹์•„ํ–ˆ์ฃ .
00:24
In the fall, the bogs were brimming with the bright red of cranberries.
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๊ฐ€์„์—๋Š” ๋Šช์— ์ƒˆ๋นจ๊ฐ„ ํฌ๋ Œ๋ฒ ๋ฆฌ ์—ด๋งค๊ฐ€ ๊ฐ€๋“ํ–ˆ์Šต๋‹ˆ๋‹ค.
00:28
Even winter had its charms,
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๊ฒจ์šธ์˜ ํ’๊ฒฝ๊นŒ์ง€๋„ ์•„๋ฆ„๋‹ค์› ์ฃ .
00:30
with the Christmassy bouquet emanating from pine trees.
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์†Œ๋‚˜๋ฌด์— ํฌ๋ฆฌ๋งˆ์Šค ์žฅ์‹์šฉ ๊ฝƒ๋“ค์ด ๋ง‰ ํ”ผ์–ด๋‚˜๋‹ˆ๊นŒ์š”.
00:33
For me, nature has always been a source of wonder and inspiration.
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์ €์—๊ฒŒ ์ž์—ฐ์€ ํ•ญ์ƒ ๊ฒฝ์ด์™€ ์˜๊ฐ์„ ์ฃผ์—ˆ์Šต๋‹ˆ๋‹ค.
00:37
As I went on to graduate school in chemistry, and in later years,
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๋ช‡ ๋…„์ด ์ง€๋‚˜๊ณ  ์ œ๊ฐ€ ํ™”ํ•™๊ณตํ•™์œผ๋กœ ํ•™๊ต๋ฅผ ์กธ์—…ํ–ˆ์„ ๋•Œ๋Š”,
00:40
I came to better understand the natural world in molecular detail.
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์ž์—ฐ ์†์— ์žˆ๋Š” ์ž‘์€ ๋ถ„์ž์— ๋Œ€ํ•ด ๋” ์ž˜ ์ดํ•ดํ•  ์ˆ˜ ์žˆ์—ˆ์Šต๋‹ˆ๋‹ค.
00:43
All the things that I just mentioned,
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๋ฐฉ๊ธˆ ์ œ๊ฐ€ ์–ธ๊ธ‰ํ•œ ๋ชจ๋“  ๊ฒƒ๋“ค,
00:45
from the scents of lilacs and pines
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๋ผ์ผ๋ฝ๊ณผ ์†Œ๋‚˜๋ฌด์˜ ํ–ฅ๊ธฐ
00:47
to the bright red of cranberries and the glow of fireflies,
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์ƒˆ๋นจ๊ฐ„ ํฌ๋ Œ๋ฒ ๋ฆฌ ์—ด๋งค ๋ฐ˜๋”ง๋ถˆ์ด์˜ ๋ถˆ๋น›,
00:50
have at least one thing in common:
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์—ฌ๊ธฐ์—๋Š” ์ตœ์†Œํ•œ ํ•œ ๊ฐ€์ง€ ๊ณตํ†ต์ ์ด ์žˆ์—ˆ์Šต๋‹ˆ๋‹ค.
00:52
they're manufactured by enzymes.
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ํšจ์†Œ๋กœ ๊ตฌ์„ฑ๋˜์–ด ์žˆ๋‹ค๋Š” ์‚ฌ์‹ค์ด์ฃ .
00:55
As I said, I grew up in Wisconsin, so of course, I like cheese
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์•ž์„œ ๋งํ–ˆ๋“ฏ์ด, ์ €๋Š” ์œ„์Šค์ฝ˜์‹  ์ถœ์‹ ์ด๋ผ ์น˜์ฆˆ๋ฅผ ์ข‹์•„ํ•˜๊ณ 
00:58
and the Green Bay Packers.
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๊ทธ๋ฆฐ๋ฒ ์ด ํŒจ์ปค์Šค ํŒ€์„ ์‘์›ํ•ฉ๋‹ˆ๋‹ค.
01:00
But let's talk about cheese for a minute.
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์ž ๊น ์น˜์ฆˆ์— ๋Œ€ํ•ด์„œ ์–˜๊ธฐํ•ด ๋ณด์ฃ .
01:02
For at least the last 7,000 years,
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์ตœ์†Œํ•œ 7,000๋…„ ์ „๋ถ€ํ„ฐ
01:03
humans have extracted a mixture of enzymes
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์ธ๊ฐ„์€ ํšจ์†Œ๋ฅผ ์ฑ„์ทจํ•ด ์™”์Šต๋‹ˆ๋‹ค.
01:06
from the stomachs of cows and sheep and goats
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์†Œ์™€ ์–‘ ๊ทธ๋ฆฌ๊ณ  ์—ผ์†Œ์˜ ์ –์œผ๋กœ๋ถ€ํ„ฐ
01:08
and added it to milk.
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๊ทธ๋ฆฌ๊ณ  ๊ทธ๊ฑธ๋กœ ์šฐ์œ ๋ฅผ ๋งŒ๋“ค์—ˆ์ฃ .
01:10
This causes the milk to curdle -- it's part of the cheese-making process.
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์ด๋ ‡๊ฒŒ ํ•˜๋ฉด ์šฐ์œ ๊ฐ€ ๋ถ„๋ฆฌ๋˜๋Š”๋ฐ ์น˜์ฆˆ๋ฅผ ๋งŒ๋“œ๋Š” ๊ณผ์ • ์ค‘์— ํ•˜๋‚˜์ฃ .
01:13
The key enzyme in this mixture is called chymosin.
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์ด ํ˜ผํ•ฉ๋ฌผ์—์„œ ๊ฐ€์žฅ ์ค‘์š”ํ•œ ํšจ์†Œ๋Š” ํ‚ค๋ชจ์‹ ์ด๋ผ๊ณ  ๋ถˆ๋ฆฝ๋‹ˆ๋‹ค.
01:15
I want to show you how that works.
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์–ด๋–ป๊ฒŒ ์ž‘์šฉํ•˜๋Š”์ง€ ๋ณด์—ฌ๋“œ๋ฆฌ์ฃ .
01:17
Right here, I've got two tubes,
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๋ฐ”๋กœ ์—ฌ๊ธฐ ๋‘ ๊ฐœ์˜ ๊ด€์ด ์žˆ๊ณ ,
01:19
and I'm going to add chymosin to one of these.
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์ด ๊ด€๋“ค ์ค‘ ํ•˜๋‚˜์— ํ‚ค๋ชจ์‹ ์„ ๋„ฃ์„ ๊ฒ๋‹ˆ๋‹ค.
01:21
Just a second here.
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์ž ๊น๋งŒ ๊ธฐ๋‹ค๋ ค๋ณด์„ธ์š”.
01:23
Now my son Anthony, who is eight years old,
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์ œ ์•„๋“ค ์•ค์„œ๋‹ˆ๋Š” ์ด์ œ ์—ฌ๋Ÿ ์‚ด์ด ๋๋Š”๋ฐ,
01:27
was very interested in helping me figure out a demo for the TED Talk,
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TED ๊ฐ•์—ฐ์—์„œ ์ œ๊ฐ€ ์‹œ์—ฐํ•  ๊ฒƒ์„ ์˜†์—์„œ ๋„์™€์ฃผ๋Š” ๊ฑธ ์ •๋ง ์ข‹์•„ํ•ฉ๋‹ˆ๋‹ค.
01:30
and so we were in the kitchen, we were slicing up pineapples,
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๊ทธ๋ž˜์„œ ์ €ํฌ๋Š” ๋ถ€์—Œ์—์„œ ํŒŒ์ธ์• ํ”Œ์„ ์ฐ์–ด์„œ,
01:34
extracting enzymes from red potatoes
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๊ฐ์ž์—์„œ ํšจ์†Œ๋ฅผ ์ถ”์ถœํ•ด
01:38
and doing all kinds of demos in the kitchen.
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๋ถ€์—Œ์—์„œ ์˜จ๊ฐ– ์ข…๋ฅ˜์˜ ์‹คํ—˜๋“ค์„ ํ•ด๋ด…๋‹ˆ๋‹ค.
01:40
And in the end, though,
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๊ทธ๋ฆฌ๊ณ  ๊ทธ ๊ฒฐ๊ณผ,
01:41
we thought the chymosin demo was pretty cool.
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์ €ํฌ๋Š” ํ‚ค๋ชจ์‹ ์ด ๊ฐ€์žฅ ๊ดœ์ฐฎ์€ ๊ฒƒ ๊ฐ™๋‹ค๊ณ  ์ƒ๊ฐํ–ˆ์ฃ .
01:44
And so what's happening here
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๊ทธ๋ž˜์„œ ์ง€๊ธˆ ์ด ์•ˆ์— ๋ฌด์Šจ ์ผ์ด ๋ฒŒ์–ด์ง€๊ณ  ์žˆ๋ƒ๋ฉด
01:45
is the chymosin is swimming around in the milk,
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ํ‚ค๋ชจ์‹ ์ด ์šฐ์œ  ์†์„ ๋Œ์•„๋‹ค๋‹ˆ๋ฉด์„œ,
01:49
and it's binding to a protein there called casein.
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์นด์„ธ์ธ์ด๋ผ๋Š” ๋‹จ๋ฐฑ์งˆ๊ณผ ๊ฒฐํ•ฉํ•˜๊ณ  ์žˆ์Šต๋‹ˆ๋‹ค.
01:52
What it does then is it clips the casein --
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๊ทธ๋Ÿฌ๊ณค ์–ด๋–ป๊ฒŒ ๋˜๋ƒ๋ฉด ์นด์„ธ์ธ์„ ์ž˜๋ผ๋ƒ…๋‹ˆ๋‹ค.
01:54
it's like a molecular scissors.
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๋ถ„์ž ๊ฐ€์œ„์ฒ˜๋Ÿผ์š”.
01:57
It's that clipping action that causes the milk to curdle.
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์ด๋ ‡๊ฒŒ ์ž๋ฅด๋Š” ๊ณผ์ •์ด ์šฐ์œ ๊ฐ€ ๋ถ„๋ฆฌ๋˜๋Š” ๊ณผ์ •์ž…๋‹ˆ๋‹ค.
02:01
So here we are in the kitchen, working on this.
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์—ฌ๊ธฐ ๋ถ€์—Œ์—์„œ ์ €ํฌ๊ฐ€ ํ•˜๋Š” ๊ฑฐ ๋ณด์ด์‹œ์ฃ .
02:04
OK.
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์ด์ œ ๋์Šต๋‹ˆ๋‹ค.
02:05
So let me give this a quick zip.
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์ด์ œ ๋นจ๋ฆฌ ๋šœ๊ป‘์„ ๋ฎ์Šต๋‹ˆ๋‹ค.
02:08
And then we'll set these to the side and let these simmer for a minute.
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๊ทธ๋Ÿฐ ๋‹ค์Œ ๋ช‡ ๋ถ„ ๋™์•ˆ ์ด๋ ‡๊ฒŒ ์˜†์œผ๋กœ ํ”๋“ค์–ด์ค๋‹ˆ๋‹ค.
02:11
OK.
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๋๋„ค์š”.
02:15
If DNA is the blueprint of life,
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DNA๊ฐ€ ์ธ์ƒ์˜ ์ฒญ์‚ฌ์ง„์ด๋ผ๋ฉด
02:17
enzymes are the laborers that carry out its instructions.
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ํšจ์†Œ๋Š” ์ง€์‹œ๋ฅผ ์ˆ˜ํ–‰ํ•˜๋Š” ๋…ธ๋™์ž์ž…๋‹ˆ๋‹ค.
02:20
An enzyme is a protein that's a catalyst,
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ํšจ์†Œ๋Š” ๋‹จ๋ฐฑ์งˆ์ด๋ฉฐ ์ด‰๋งค์ œ์ž…๋‹ˆ๋‹ค.
02:22
it speeds up or accelerates a chemical reaction,
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ํ™”ํ•™๋ฐ˜์‘์˜ ์†๋„๋ฅผ ๋น ๋ฅด๊ฒŒ ํ•˜์ฃ .
02:24
just as the chymosin over here is accelerating the curdling of the milk.
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์—ฌ๊ธฐ ์ด ํ‚ค๋ชจ์‹ ์ด ์šฐ์œ ๊ฐ€ ๋ถ„๋ฆฌ๋˜๋Š” ๊ฑธ ๋น ๋ฅด๊ฒŒ ํ•˜๋Š” ๊ฒƒ์ฒ˜๋Ÿผ์š”.
02:28
But it's not just about cheese.
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ํ•˜์ง€๋งŒ ์น˜์ฆˆ๋Š” ์•„๋‹™๋‹ˆ๋‹ค.
02:30
While enzymes do play an important role in the foods that we eat,
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ํšจ์†Œ๊ฐ€ ์ €ํฌ๊ฐ€ ๋จน๋Š” ์น˜์ฆˆ์— ์•„์ฃผ ์ค‘์š”ํ•œ ์—ญํ• ์„ ํ•˜๊ธฐ๋„ ํ•˜์ง€๋งŒ,
02:34
they also are involved in everything from the health of an infant
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์˜์œ ์•„์˜ ๊ฑด๊ฐ•์— ๊ด€๋ จ๋œ ๊ฒƒ๋ถ€ํ„ฐ
02:37
to attacking the biggest environmental challenges
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ํ™˜๊ฒฝ ๋ฌธ์ œ์— ๊ด€ํ•œ ๋ฌธ์ œ๊นŒ์ง€๋„ ํฌํ•จ๋ผ ์žˆ์ฃ .
02:39
we have today.
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์˜ค๋Š˜๋‚  ์šฐ๋ฆฌ๊ฐ€ ๊ฐ€์ง„ ํšจ๋ชจ์—๋Š”์š”.
02:41
The basic building blocks of enzymes are called amino acids.
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ํšจ์†Œ์˜ ๊ฐ€์žฅ ๊ธฐ๋ณธ์ ์ธ ๊ฒฐํ•ฉ์€ ์•„๋ฏธ๋…ธ์‚ฐ์ž…๋‹ˆ๋‹ค.
02:45
There are 20 common amino acids,
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20๊ฐœ์˜ ๊ธฐ๋ณธ ์•„๋ฏธ๋…ธ์‚ฐ์ด ์žˆ์Šต๋‹ˆ๋‹ค.
02:47
and we typically designate them with single-letter abbreviations,
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์—ฌ๊ธฐ์—์„œ ์ €ํฌ๋Š” ํ•œ ๊ธ€์ž์”ฉ ์„ ํƒ์„ ํ•ฉ๋‹ˆ๋‹ค.
02:50
so it's really an alphabet of amino acids.
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๊ทธ๋Ÿฌ๋ฉด ์ •๋ง๋กœ ์•ŒํŒŒ๋ฒณ์œผ๋กœ ๋œ ์•„๋ฏธ๋…ธ์‚ฐ์ด ๋ฉ๋‹ˆ๋‹ค.
02:53
In an enzyme, these amino acids are strung together,
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ํšจ์†Œ์—์„œ๋Š” ์ด๋Ÿฌํ•œ ์•„๋ฏธ๋…ธ์‚ฐ์ด ์—ฐ๊ฒฐ๋˜์–ด ์žˆ์Šต๋‹ˆ๋‹ค.
02:55
like pearls on a necklace.
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๊ผญ ์ง„์ฃผ ๋ชฉ๊ฑธ์ด์ฒ˜๋Ÿผ ๋ง์ด์ฃ .
02:57
And it's really the identity of the amino acids,
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์ด๊ฒƒ์ด ์•„๋ฏธ๋…ธ์‚ฐ์˜ ์ง„์งœ ๋ชจ์Šต์ž…๋‹ˆ๋‹ค.
02:59
which letters are in that necklace,
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๊ทธ ๋ชฉ๊ฑธ์ด์— ๊ฑธ๋ฆฐ ๊ธ€์ž๊ฐ€ ๋ฌด์—‡์ด๊ณ ,
03:01
and in what order they are, what they spell out,
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์–ด๋–ค ์‹์œผ๋กœ ๊ฑธ๋ ค์žˆ๊ณ , ์ฒ ์ž๊ฐ€ ๋ฌด์—‡์ด๊ณ ,
03:03
that gives an enzyme its unique properties and differentiates it from other enzymes.
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์ด๋Ÿฐ ๊ฒƒ๋“ค์ด ํšจ์†Œ๊ฐ€ ๋‹ค๋ฅธ ํšจ์†Œ์™€ ๊ตฌ๋ณ„๋  ์ˆ˜ ์žˆ๋Š” ์ฐจ์ด์ ์„ ๋ถ€์—ฌํ•ฉ๋‹ˆ๋‹ค.
03:07
Now, this string of amino acids,
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์ด๋Ÿฐ ์•„๋ฏธ๋…ธ์‚ฐ ์ค„์ด,
03:10
this necklace,
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์ด ๋ชฉ๊ฑธ์ด๊ฐ€,
03:11
folds up into a higher-order structure.
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๋” ๊ณ ์ฐจ์›์˜ ๊ตฌ์กฐ๋ฅผ ๋งŒ๋“ค์–ด๋ƒ…๋‹ˆ๋‹ค.
03:13
And if you were to zoom in at the molecular level
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๋ถ„์ž๋‹จ์œ„๋กœ ํ™•๋Œ€ํ•ด์„œ
03:15
and take a look at chymosin, which is the enzyme working over here,
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์—ฌ๊ธฐ์—์„œ ์ž‘์šฉํ•˜๊ณ  ์žˆ๋Š” ํšจ์†Œ, ์นด๋ชจ์‹ ์„ ๋“ค์—ฌ๋‹ค๋ณด๋ฉด
03:18
you would see it looks like this.
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๋ฐ”๋กœ ์ด๋ ‡๊ฒŒ ๋˜์–ด ์žˆ๋Š” ๊ฒƒ์„ ๋ณผ ์ˆ˜ ์žˆ์Šต๋‹ˆ๋‹ค.
03:20
It's all these strands and loops and helices and twists and turns,
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๊ฐ๊ฐ์˜ ์ค„, ๊ณ ๋ฆฌ๋“ค๊ณผ ๋‚˜์„ ๋“ค์ด ์„œ๋กœ ์–ฝํ˜€์„œ
03:23
and it has to be in just this conformation to work properly.
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์ด๋Ÿฐ ํ˜•ํƒœ๋กœ ์ž‘๋™์„ ์ œ๋Œ€๋กœ ํ•˜๊ธฐ ์œ„ํ•ด ๊ณ ๊ตฐ๋ถ„ํˆฌ ํ•˜๊ณ  ์žˆ์Šต๋‹ˆ๋‹ค.
03:27
Nowadays, we can make enzymes in microbes,
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์˜ค๋Š˜๋‚ ์—๋Š” ๋ฏธ์ƒ๋ฌผ์—์„œ ํšจ์†Œ๋ฅผ ๋ฐœ์ƒ์‹œํ‚ฌ ์ˆ˜ ์žˆ์ฃ .
03:29
and that can be like a bacteria or a yeast, for example.
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์ด๋ ‡๊ฒŒ ๋งŒ๋“ค์–ด์ง„ ์˜ˆ์‹œ๋“ค์ด ๋ฐ•ํ…Œ๋ฆฌ์•„๋‚˜ ํšจ๋ชจ์ž…๋‹ˆ๋‹ค.
03:32
And the way we do this is we get a piece of DNA
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์ด๋ ‡๊ฒŒ ํ•จ์œผ๋กœ์จ ์ €ํฌ๊ฐ€ ๊ด€์‹ฌ๊ฐ–๊ณ  ์žˆ๋Š”
03:35
that codes for an enzyme that we're interested in,
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ํšจ์†Œ์˜ DNA ์ผ๋ถ€๋ถ„์„ ์–ป์–ด,
03:37
we insert that into the microbe,
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๊ทธ๊ฑธ ๋ฏธ์ƒ๋ฌผ์— ์ฃผ์ž…ํ•ฉ๋‹ˆ๋‹ค.
03:39
and we let the microbe use its own machinery, its own wherewithal,
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๊ทธ๋Ÿฌ๋ฉด ์ €ํฌ๋Š” ๊ทธ ๋ฏธ์ƒ๋ฌผ์ด ์ž์ฒด์ ์œผ๋กœ ์ž‘์šฉ๊ณผ ์ƒ์‚ฐ์„ ํ•ด
03:42
to produce that enzyme for us.
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์ €ํฌ์—๊ฒŒ ํ•„์š”ํ•œ ํšจ์†Œ๋ฅผ ๋งŒ๋“ค์–ด๋‚ด๊ฒŒ ๋‘ก๋‹ˆ๋‹ค.
03:45
So if you wanted chymosin, you wouldn't need a calf, nowadays --
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๊ทธ๋Ÿฌ๋‹ˆ๊นŒ ์˜ค๋Š˜๋‚ ์—๋Š” ํ‚ค๋ชจ์‹ ์„ ์–ป๊ณ  ์‹ถ๋‹ค๋ฉด, ์†Œ๋Š” ํ•„์š” ์—†์Šต๋‹ˆ๋‹ค.
03:48
you could get this from a microbe.
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๋ฏธ์ƒ๋ฌผ์—์„œ ๋ฐœํšจ์‹œํ‚ฌ ์ˆ˜ ์žˆ์œผ๋‹ˆ๊นŒ์š”.
03:50
And what's even cooler, I think,
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๊ทธ๋ฆฌ๊ณ  ๋” ๋๋‚ด์ฃผ๋Š” ์‚ฌ์‹ค์€์š”,
03:51
is we can now dial in completely custom DNA sequences
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์ด์ œ ์ €ํฌ๋Š” DNA ๋ฐฐ์—ด์„ ์™„์ „ํžˆ ๋งˆ์Œ๋Œ€๋กœ ์กฐ์ •ํ•  ์ˆ˜ ์žˆ์Šต๋‹ˆ๋‹ค.
03:54
to make whatever enzymes we want,
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์ €ํฌ๊ฐ€ ์›ํ•˜๋Š” ํšจ์†Œ๋ฅผ ์–ป๊ธฐ ์œ„ํ•ด์„œ์š”.
03:55
stuff that's not out there in nature.
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์ž์—ฐ์—์„œ ์–ป์„ ์ˆ˜ ์—†๋Š” ๊ทธ๋Ÿฐ ํšจ์†Œ๋“ค์„ ์–ป๊ธฐ ์œ„ํ•ด.
03:57
And, to me, what's really the fun part
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์ €๋Š”, ์ด๊ฒŒ ์ •๋ง๋กœ ์žฌ๋ฐŒ๋Š” ๋ถ€๋ถ„์ธ๋ฐ
03:59
is trying to design an enzyme for a new application,
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ํšจ์†Œ๋ฅผ ๋ฐœํšจ์‹œํ‚ค๊ธฐ ์œ„ํ•ด ์ƒˆ๋กœ์šด ๋ฐฉ๋ฒ•์„ ์ฐพ์•„๋ƒˆ์Šต๋‹ˆ๋‹ค.
04:02
arranging the atoms just so.
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์›์ž๋ฅผ ๊ทธ๋ ‡๊ฒŒ ๋ฐฐ์—ดํ•˜๋Š” ๊ฒƒ์ด์ฃ .
04:05
The act of taking an enzyme from nature and playing with those amino acids,
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์ž์—ฐ์—์„œ ํšจ์†Œ๋ฅผ ๋ฐœํšจ์‹œํ‚ค๋Š” ๊ฒƒ๊ณผ ์•„๋ฏธ๋…ธ์‚ฐ์„ ๊ฐ€์ง€๊ณ  ๋†€๋ฉด์„œ
04:09
tinkering with those letters,
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์ด๋Ÿฌํ•œ ๊ธ€์ž๋“ค๋กœ ์–ด์„คํ”„๊ฒŒ
04:11
putting some letters in, taking some letters out,
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์–ด๋–ค ๊ธ€์ž๋Š” ๋„ฃ์–ด๋ณด๊ณ , ์–ด๋–ค ๊ธ€์ž๋Š” ๋นผ๋ณด๊ณ ,
04:13
maybe rearranging them a little bit,
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๋˜ ๋‹ค์‹œ ์žฌ๋ฐฐ์—ดํ•ด๋ณด๊ณ ,
04:15
is a little bit like finding a book
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์ด๋Ÿฐ ๊ฑด ์ฑ…์„ ์ฐพ์•„์„œ
04:16
and editing a few chapters or changing the ending.
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๋ช‡๋ช‡ ์ฑ•ํ„ฐ๋ฅผ ๋‹ค์‹œ ์“ฐ๊ฑฐ๋‚˜ ๊ฒฐ๋ง์„ ๋ฐ”๊พธ๋Š” ๊ฒƒ๊ณผ ๋น„์Šทํ•ฉ๋‹ˆ๋‹ค.
04:20
In 2018, the Nobel prize in chemistry
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2018๋…„ ๋…ธ๋ฒจํ™”ํ•™์ƒ ์ˆ˜์ƒ์ž๊ฐ€
04:22
was given for the development of this approach,
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์ด๋Ÿฐ ์‹์˜ ์ ‘๊ทผ ๋ฐฉ๋ฒ•์„ ๊ฐœ๋ฐœํ•ด๋ƒˆ์Šต๋‹ˆ๋‹ค.
04:24
which is known as directed evolution.
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์ง์ ‘ ์ง„ํ™”๋ผ๊ณ  ์•Œ๋ ค์ ธ ์žˆ์ฃ .
04:27
Nowadays, we can harness the powers of directed evolution
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์ €ํฌ๋Š” ์ง์ ‘ ์ง„ํ™”๋ฅผ ์ด์šฉํ•  ์ˆ˜ ์žˆ์Šต๋‹ˆ๋‹ค.
04:31
to design enzymes for custom purposes,
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ํšจ์†Œ๋ฅผ ๊ฐ๊ฐ์˜ ๋ชฉ์ ์— ์•Œ๋งž๊ฒŒ ๋ฐ”๊ฟ”์„œ์š”.
04:33
and one of these is designing enzymes for doing applications in new areas,
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์ด๋Ÿฐ ๊ฒƒ ์ค‘ ํ•˜๋‚˜๋Š” ๋งŒ๋“ค์–ด์ง„ ํšจ์†Œ๋ฅผ ์ƒˆ๋กœ์šด ๋ถ„์•ผ์— ์ ์šฉํ•˜๋Š” ๊ฒƒ๋„ ์žˆ์Šต๋‹ˆ๋‹ค.
04:38
like laundry.
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์„ธํƒ์ฒ˜๋Ÿผ ๋ง์ด์ฃ .
04:40
So just as enzymes in your body
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์—ฌ๋Ÿฌ๋ถ„์˜ ๋ชธ ์†์— ์žˆ๋Š” ํšจ์†Œ๊ฐ€
04:41
can help you to break down the food that you eat,
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์—ฌ๋Ÿฌ๋ถ„์ด ๋จน์€ ์Œ์‹์„ ์ž˜ ์†Œํ™”์‹œํ‚ฌ ์ˆ˜ ์žˆ๊ฒŒ ํ•ด์ฃผ๋Š” ๊ฒƒ์ฒ˜๋Ÿผ
04:44
enzymes in your laundry detergent
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์„ธํƒ์„ธ์ œ ์†์˜ ํšจ์†Œ๋„
04:45
can help you to break down the stains on your clothes.
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์˜ท์— ๋ฌป์€ ์–ผ๋ฃฉ์„ ์‰ฝ๊ฒŒ ์ง€์šธ ์ˆ˜ ์žˆ๊ฒŒ ํ•ด์ค๋‹ˆ๋‹ค.
04:49
It turns out that about 90 percent of the energy
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90% ์ •๋„ ๋˜๋Š” ์—๋„ˆ์ง€๊ฐ€
04:52
that goes into doing the wash
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๋นจ๋ž˜๊ฐ€ ๋Œ์•„๊ฐ€๊ธฐ ์ „
04:53
is from water heating.
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๋ฌผ์„ ๋”ฐ๋œปํ•˜๊ฒŒ ํ•  ๋•Œ ์“ฐ์ธ๋‹ค๊ณ  ํ•ฉ๋‹ˆ๋‹ค.
04:55
And that's for good reason --
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์ด๊ฑด ํƒ€๋‹นํ•ด ๋ณด์ž…๋‹ˆ๋‹ค.
04:56
the warmer water helps to get your clothes clean.
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๋”ฐ๋œปํ•œ ๋ฌผ์ด ์˜ท์„ ๊นจ๋—ํ•˜๊ฒŒ ํ•ด์ฃผ๊ธด ํ•˜๋‹ˆ๊นŒ์š”.
04:58
But what if you were able to do the wash in cold water instead?
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ํ•˜์ง€๋งŒ ๋Œ€์‹  ์ฐจ๊ฐ€์šด ๋ฌผ๋กœ ์„ธํƒ์„ ํ•  ์ˆ˜ ์žˆ๋‹ค๋ฉด์š”?
05:02
You certainly would save some money,
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๊ทธ๋Ÿฌ๋ฉด ๋ˆ๋„ ์ ˆ์•ฝํ•  ์ˆ˜ ์žˆ๊ณ ,
05:03
and in addition to that,
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๊ทธ๋ฆฌ๊ณ  ๋” ๋‚˜์•„๊ฐ€์„œ
05:04
according to some calculations done by Procter and Gamble,
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ํ”„๋กํ„ฐ ์•ค๋“œ ๊ฐฌ๋ธ”์˜ ํ†ต๊ณ„์— ๋”ฐ๋ฅด๋ฉด
05:07
if all households in the US were to do the laundry in cold water,
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๋ฏธ๊ตญ์— ์žˆ๋Š” ๋ชจ๋“  ๊ฐ€์ •์ง‘์ด ์ฐจ๊ฐ€์šด ๋ฌผ๋กœ ์„ธํƒ์„ ํ•œ๋‹ค๋ฉด
05:10
we would save the emissions of 32 metric tons of CO2 each year.
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์ด์‚ฐํ™”ํƒ„์†Œ ๋ฐฐ์ถœ๋Ÿ‰์„ ์ผ๋…„์— 32ํ†ค์„ ์ค„์ผ ์ˆ˜ ์žˆ์Šต๋‹ˆ๋‹ค.
05:15
That's a lot,
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์ด๊ฑด ์—„์ฒญ๋‚œ ์–‘์ด์ฃ .
05:17
that's about the equivalent
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๊ทธ ์–‘์€ 6์ฒœ 3๋ฐฑ๋งŒ ๋Œ€์˜ ์ฐจ๋Ÿ‰์ด
05:18
of the carbon dioxide emitted by 6.3 million cars.
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๋ฐฐ์ถœํ•˜๋Š” ์–‘๊ณผ ๊ฐ™์•„์š”.
05:21
So, how would we go about designing an enzyme
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๊ทธ๋ ‡๋‹ค๋ฉด ์ €ํฌ๋Š” ์–ด๋– ํ•œ ๋ฐฉ๋ฒ•์œผ๋กœ
05:24
to realize these changes?
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ํšจ์†Œ๊ฐ€ ์ด๋Ÿฐ ๋ณ€ํ™”๋“ค์„ ์ธ์ง€ํ•  ์ˆ˜ ์žˆ๊ฒŒ ํ• ๊นŒ์š”?
05:25
Enzymes didn't evolve to clean dirty laundry,
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ํšจ์†Œ๊ฐ€ ๋”๋Ÿฌ์šด ์„ธํƒ๋ฌผ์„ ๊นจ๋—ํ•˜๊ฒŒ ํ•˜๋ ค๊ณ  ์ง„ํ™”ํ•˜์ง„ ์•Š์ฃ .
05:28
much less in cold water.
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ํ•˜๋ฌผ๋ฉฐ ์ฐจ๊ฐ€์šด ๋ฌผ์ด๋ผ๋„์š”.
05:30
But we can go to nature, and we can find a starting point.
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ํ•˜์ง€๋งŒ ์ž์—ฐ์— ๊ฐ€๋ฉด, ์ถœ๋ฐœ์ ์€ ์ฐพ์„ ์ˆ˜ ์žˆ์Šต๋‹ˆ๋‹ค.
05:33
We can find an enzyme that has some starting activity,
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์ž์—ฐ์—์„œ ํ™œ๋ฐœํ•˜๊ฒŒ ํ™œ๋™์„ ์‹œ์ž‘ํ•œ ํšจ์†Œ๋ฅผ ์ฐพ์„ ์ˆ˜ ์žˆ์–ด์š”.
05:36
some clay that we can work with.
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์ง„ํ™๋“ค๋กœ ๋ง์ด์ฃ .
05:37
So this is an example of such an enzyme, right here on the screen.
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์—ฌ๊ธฐ ํ™”๋ฉด์— ๋„์šด ํšจ์†Œ๋Š” ๋ฐ”๋กœ ๊ทธ๋Ÿฌํ•œ ์˜ˆ ์ค‘ ํ•˜๋‚˜์ž…๋‹ˆ๋‹ค.
05:40
And we can start playing with those amino acids, as I said,
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์ œ๊ฐ€ ์•ž์„œ ๋งํ–ˆ๋“ฏ์ด ์ด๋Ÿฌํ•œ ์•„๋ฏธ๋…ธ์‚ฐ์œผ๋กœ ๋…ธ๋Š” ๊ฒ๋‹ˆ๋‹ค.
05:43
putting some letters in, taking some letters out,
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๊ธ€์ž๋ฅผ ๋„ฃ์–ด๋„ ๋ณด๊ณ , ๊ธ€์ž๋ฅผ ๋นผ๋ณด๊ธฐ๋„ ํ•˜๊ณ ,
05:46
rearranging those.
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๋‹ค์‹œ ์žฌ๋ฐฐ์—ด ํ•ด๋ณด๊ธฐ๋„ ํ•˜์ฃ .
05:47
And in doing so, we can generate thousands of enzymes.
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์ด๋ ‡๊ฒŒ ํ•ด์„œ, ์ €ํฌ๋Š” ์ˆ˜์ฒœ ๊ฐœ์˜ ํšจ์†Œ๋ฅผ ๋ฐœ์ƒ์‹œํ‚ต๋‹ˆ๋‹ค.
05:50
And we can take those enzymes,
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๊ทธ๋ž˜์„œ ์ด๋Ÿฌํ•œ ํšจ์†Œ๋“ค์„ ๊ฐ€์ ธ๋‹ค
05:52
and we can test them in little plates like this.
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์ด๋Ÿฌํ•œ ์ž‘์€ ์ ‘์‹œ์— ์‹œํ—˜์„ ํ•ด๋ณด๋Š” ๊ฑฐ์ฃ .
05:56
So this plate that I'm holding in my hands
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์ œ๊ฐ€ ๋“ค๊ณ  ์žˆ๋Š” ์ด ์ ‘์‹œ์—๋Š”
05:59
contains 96 wells,
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96๊ฐœ์˜ ์นธ๋ง‰์ด๊ฐ€ ์žˆ๊ณ ,
06:00
and in each well is a piece of fabric with a stain on it.
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๊ฐ๊ฐ์˜ ์นธ๋ง‰์ด์— ๋ถ™์–ด์žˆ๋Š” ์ฒœ์—๋Š” ์–ผ๋ฃฉ์ด ๋ฌป์–ด์žˆ์–ด์š”.
06:04
And we can measure how well each of these enzymes
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์ €ํฌ๋Š” ์ด๋Ÿฌํ•œ ํšจ์†Œ๋“ค์ด ์ฒœ์— ๋ฌป์€ ์ด๋Ÿฌํ•œ ์–ผ๋ฃฉ๋“ค์„
06:07
are able to remove the stains from the pieces of fabric,
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์–ผ๋งˆ๋‚˜ ์ž˜ ์ฒ˜๋ฆฌํ•  ์ˆ˜ ์žˆ๋Š”์ง€๋ฅผ ์‹คํ—˜ํ•ด ๋ณผ ๊ฒ๋‹ˆ๋‹ค.
06:10
and in that way see how well it's working.
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๊ทธ๋ ‡๊ฒŒ ํ•˜๋ฉด ์ด๊ฒŒ ์–ผ๋งˆ๋‚˜ ์ž˜ ๋˜๋Š”์ง€ ๋ณผ ์ˆ˜ ์žˆ๊ฒ ์ฃ .
06:12
And we can do this using robotics,
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๋กœ๋ด‡์„ ์ด์šฉํ•  ์ˆ˜๋„ ์žˆ์Šต๋‹ˆ๋‹ค.
06:13
like you'll see in just a second on the screen.
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๋ฐฉ๊ธˆ ์ „ ํ™”๋ฉด์—์„œ ๋ณด์‹  ๊ฒƒ์ฒ˜๋Ÿผ์š”.
06:19
OK, so we do this, and it turns out
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์ข‹์•„์š”. ์ €ํฌ๋Š” ์ด ์‹คํ—˜์„ ํ•ด๋ดค๊ณ ,
06:21
that some of the enzymes are sort of in the ballpark
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๊ทธ ๊ฒฐ๊ณผ ์ด ์ค‘ ๋ช‡๋ช‡ ํšจ์†Œ๋“ค์ด ์–ด๋–ป๊ฒŒ ํšจ์†Œ๋“ค์„ ๋งŒ๋“ค์–ด๋‚ด๋Š”์ง€
06:24
of the starting enzyme.
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๋Œ€๋žต์ ์œผ๋กœ ํŒŒ์•…์ด ๋์Šต๋‹ˆ๋‹ค.
06:25
That's nothing to write home about.
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์ธ์ƒ์ ์ธ ๊ฒฐ๊ณผ๋Š” ์•„๋‹ˆ์—ˆ์ฃ .
06:27
Some are worse, so we get rid of those.
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๋” ๋‚˜๋น ์ง„ ๊ฒƒ๋„ ์žˆ์—ˆ๊ณ , ์ด๊ฑด ์ œ๊ฑฐํ–ˆ์Šต๋‹ˆ๋‹ค.
06:29
And then some are better.
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๋ช‡ ๊ฐœ๋Š” ๋” ์ข‹์•„์กŒ์Šต๋‹ˆ๋‹ค.
06:30
Those improved ones become our version 1.0s.
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๋” ๋‚˜์•„์ง„ ๊ฑด ๋ฒ„์ „ 1.0์ด์—ˆ์ฃ .
06:33
Those are the enzymes that we want to carry forward,
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์ €ํฌ๋Š” ์ด๋Ÿฌํ•œ ํšจ์†Œ๋“ค์„ ์ด์šฉํ•ด ์„ฑ๊ณตํ•  ์ˆ˜ ์žˆ๊ฒ ๋‹ค ์‹ถ์—ˆ๊ณ ,
06:36
and we can repeat this cycle again and again.
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์ด๋Ÿฌํ•œ ์ˆœํ™˜์„ ๋ฐ˜๋ณตํ•˜๊ณ  ๋˜ ๋ฐ˜๋ณตํ–ˆ์Šต๋‹ˆ๋‹ค.
06:38
And it's the repetition of this cycle that lets us come up with a new enzyme,
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์ด๋Ÿฌํ•œ ์ˆœํ™˜์„ ๋ฐ˜๋ณตํ•˜๋‹ˆ ์ƒˆ๋กœ์šด ํšจ์†Œ๊ฐ€ ๋งŒ๋“ค์–ด์กŒ์Šต๋‹ˆ๋‹ค.
06:41
something that can do what we want.
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์ €ํฌ๊ฐ€ ์›ํ•˜๋Š” ๋ฐ”๋กœ ๊ทธ ํšจ์†Œ๋ฅผ์š”.
06:43
And after several cycles of this,
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์ด๋Ÿฌํ•œ ์ˆœํ™˜์„ ๋ช‡ ๋ฒˆ ๋” ๊ฑฐ์น˜๋‹ˆ,
06:45
we did come up with something new.
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๋ญ”๊ฐ€ ์ƒˆ๋กœ์šด ๊ฒƒ์ด ํƒ„์ƒํ–ˆ์Šต๋‹ˆ๋‹ค.
06:47
So you can go to the supermarket today, and you can buy a laundry detergent
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๊ทธ๋Ÿฌ๋‹ˆ๊นŒ ์˜ค๋Š˜ ์Šˆํผ๋งˆ์ผ“์— ๊ฐ€์‹ ๋‹ค๋ฉด, ์ฐจ๊ฐ€์šด ๋ฌผ๋กœ ์„ธํƒํ•  ์ˆ˜ ์žˆ๋Š”
06:50
that lets you do the wash in cold water because of enzymes like this here.
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์„ธํƒ์„ธ์ œ๋ฅผ ์‚ด ์ˆ˜ ์žˆ์„ ๊ฑฐ์˜ˆ์š”. ์—ฌ๊ธฐ ์ด๋Ÿฌํ•œ ํšจ์†Œ ๋•๋ถ„์— ๋ง์ด์ฃ .
06:54
And I want to show you how this one works too.
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์ด ํšจ์†Œ๋„ ์–ด๋–ป๊ฒŒ ์ž‘์šฉํ•˜๋Š”์ง€ ๋ณด์—ฌ๋“œ๋ฆฌ์ฃ .
06:57
So I've got two more tubes here,
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์—ฌ๊ธฐ ๊ด€์ด ๋‘ ๊ฐœ ๋” ์žˆ๋Š”๋ฐ,
06:59
and these are both milk again.
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์—ฌ๊ธฐ์—๋„ ๋˜‘๊ฐ™์ด ์šฐ์œ ๊ฐ€ ๋“ค์–ด์žˆ์Šต๋‹ˆ๋‹ค.
07:02
And let me show you,
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์ด์ œ ๋ณด์—ฌ๋“œ๋ฆด๊ฒŒ์š”.
07:03
I've got one that I'm going to add this enzyme to
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์ œ๊ฐ€ ์ง€๊ธˆ ํ•˜๋‚˜์— ์ด ํšจ์†Œ๋ฅผ ๋„ฃ์—ˆ์Šต๋‹ˆ๋‹ค.
07:06
and one that I'm going to add some water to.
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๊ทธ๋ฆฌ๊ณ  ๋˜ ๋‹ค๋ฅธ ํ•˜๋‚˜์—๋Š” ๋ฌผ์„ ๋” ์ถ”๊ฐ€ํ–ˆ์ฃ .
07:08
And that's the control,
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์—ฌ๊ธฐ๋Š” ํ†ต์ œ๋˜์–ด ์žˆ๊ธฐ ๋•Œ๋ฌธ์—,
07:09
so nothing should happen in that tube.
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์ด ๊ด€์—์„œ๋Š” ์•„๋ฌด ์ผ๋„ ์ผ์–ด๋‚˜์ง€ ์•Š์Šต๋‹ˆ๋‹ค.
07:11
You might find it curious that I'm doing this with milk.
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์ œ๊ฐ€ ์™œ ์šฐ์œ ๋กœ ์ด๋Ÿฌ๋Š”์ง€ ๊ถ๊ธˆํ•˜์‹ค ํ…๋ฐ์š”.
07:14
But the reason that I'm doing this
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์ œ๊ฐ€ ์šฐ์œ ๋กœ ํ•˜๋Š” ์ด์œ ๋Š”
07:16
is because milk is just loaded with proteins,
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๋ฐ”๋กœ ์šฐ์œ ์— ๋‹จ๋ฐฑ์งˆ์ด ํฌํ•จ๋˜์–ด ์žˆ๊ธฐ ๋•Œ๋ฌธ์ž…๋‹ˆ๋‹ค.
07:19
and it's very easy to see this enzyme working in a protein solution,
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๊ทธ๋ž˜์„œ ์ด ํšจ์†Œ๊ฐ€ ๋‹จ๋ฐฑ์งˆ ์šฉ์•ก๊ณผ ์–ด๋–ค ์ž‘์šฉ์„ ํ•˜๋Š”์ง€ ๋ณด๋Š” ๊ฒŒ ๋งค์šฐ ์‰ฝ์Šต๋‹ˆ๋‹ค.
07:22
because it's a master protein chopper,
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์™œ๋ƒํ•˜๋ฉด ์ด๊ฑด ๋‹จ๋ฐฑ์งˆ ์ž๋ฅด๊ธฐ์˜ ๋งˆ์Šคํ„ฐ๊ฑฐ๋“ ์š”.
07:25
that's its job.
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ํ•˜๋Š” ์ผ์ด ๊ทธ๊ฑฐ๋‹ˆ๊นŒ์š”.
07:27
So let me get this in here.
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์ด๊ฑธ ์—ฌ๊ธฐ์— ๋„ฃ์Šต๋‹ˆ๋‹ค.
07:30
And you know, as I said, it's a master protein chopper
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์ œ๊ฐ€ ์ด๊ฑด ๋‹จ๋ฐฑ์งˆ ์ž๋ฅด๊ธฐ์˜ ๋งˆ์Šคํ„ฐ๋ผ๊ณ  ํ–ˆ์ฃ .
07:34
and what you can do is you can extrapolate what it's doing in this milk
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์ด ์šฐ์œ ์—์„œ ์ผ์–ด๋‚˜๋Š” ์ผ๋กœ ์„ธํƒ๋ฌผ์—์„œ ๋ฌด์Šจ ์ผ์ด ์ผ์–ด๋‚˜๊ฒŒ ๋ ์ง€
07:38
to what it would be doing in your laundry.
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์ถ”์ธกํ•  ์ˆ˜ ์žˆ์Šต๋‹ˆ๋‹ค.
07:40
So this is kind of a way to visualize what would be happening.
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๋ฌด์Šจ ์ผ์ด ์ผ์–ด๋‚˜๋Š”์ง€ ๋ˆˆ์œผ๋กœ ๋ณด์—ฌ์ฃผ๋Š” ๊ฑฐ์ฃ .
07:43
OK, so those both went in.
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์ข‹์•„์š”. ๋‘ ๊ด€์— ๋‹ค ๋“ค์–ด๊ฐ”์Šต๋‹ˆ๋‹ค.
07:46
And I'm going to give this a quick zip as well.
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๊ทธ๋ฆฌ๊ณ  ์žฌ๋นจ๋ฆฌ ๋šœ๊ป‘์„ ๋ฎ์–ด์ค๋‹ˆ๋‹ค.
07:55
OK, so we'll let these sit over here with the chymosin sample,
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ํ‚ค๋ชจ์‹  ์ƒ˜ํ”Œ ์˜†์— ๋†”๋‘๊ณ 
07:58
so I'm going to come back to those toward the end.
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๊ฐ•์˜๋ฅผ ๋‹ค ๋๋‚ด๊ณ  ๋‹ค์‹œ ์—ฌ๊ธฐ์— ์™€ ๋ณด์ฃ .
08:03
Well, what's on the horizon for enzyme design?
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ํšจ์†Œ๊ฐ€ ์ด๋ ‡๊ฒŒ ๋นจ๋ฆฌ ์ƒ๊ธธ ์ˆ˜ ์žˆ๋ƒ๊ณ ์š”?
08:06
Certainly, it will get it faster --
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๋ฌผ๋ก ์ด์ฃ , ์—„์ฒญ ๋นจ๋ฆฌ ์ƒ๊น๋‹ˆ๋‹ค.
08:07
there are now approaches for evolving enzymes
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์ง€๊ธˆ ๋ณด์—ฌ์ค€ ๋ฐฉ๋ฒ•์ด ํšจ์†Œ๋ฅผ ๋ฐœ์ƒ์‹œํ‚ฌ ๋•Œ
08:09
that allow researchers to go through far more samples
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์—ฐ๊ตฌ์›๋“ค์ด ์ œ๊ฐ€ ๋ฐฉ๊ธˆ ์—ฌ๋Ÿฌ๋ถ„๊ป˜ ๋ณด์—ฌ์ค€ ์ƒ˜ํ”Œ๋ณด๋‹ค
08:12
than I just showed you.
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ํ›จ์”ฌ ๋” ๋งŽ์€ ์ƒ˜ํ”Œ๋กœ ํ•˜๋Š” ๋ฐฉ๋ฒ•์ž…๋‹ˆ๋‹ค.
08:14
And in addition to tinkering with natural enzymes,
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ํšจ์†Œ๋ฅผ ์ž์—ฐ๋ฐœ์ƒ์‹œํ‚ค๋ ค๊ณ  ํ•œ๋‹ค๋ฉด,
08:16
like we've been talking about,
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์ €ํฌ๊ฐ€ ์ง€๊ธˆ๊นŒ์ง€ ์–˜๊ธฐํ–ˆ๋˜ ๊ฒƒ์ฒ˜๋Ÿผ,
08:17
some scientists are now trying to design enzymes from scratch,
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๋ช‡๋ช‡ ๊ณผํ•™์ž๋“ค์ด ํšจ์†Œ๋ฅผ ๋ฐœ์ƒ์‹œํ‚ค๊ธฐ ์œ„ํ•ด ์Šคํฌ๋ž˜์น˜,
08:20
using machine learning, an approach from artificial intelligence,
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๋‹ค์–‘ํ•œ ๊ธฐ๊ณ„๋‚˜, ์ธ๊ณต์ง€๋Šฅ์„ ์ด์šฉํ•ด
08:24
to inform their enzyme designs.
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ํšจ์†Œ๋ฅผ ๋ฐœ์ƒ์‹œํ‚ค๋ ค ํ•ฉ๋‹ˆ๋‹ค.
08:26
Still others are adding unnatural amino acids to the mix.
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๋ฐ˜๋ฉด์— ๋˜ ๋‹ค๋ฅธ ๋ช‡๋ช‡์€ ๋ณ€ํ˜• ๋œ ์•„๋ฏธ๋…ธ์‚ฐ์„ ํ˜ผํ•ฉ๋ฌผ์— ์„ž์Šต๋‹ˆ๋‹ค.
08:30
We talked about the 20 natural amino acids,
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์ €ํฌ๊ฐ€ ์–˜๊ธฐ๋ฅผ ๋‚˜๋ˆˆ 20๊ฐœ์˜ ์•„๋ฏธ๋…ธ์‚ฐ์€
08:33
the common amino acids, before --
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์ˆœ์ˆ˜ํ•œ ํ˜•ํƒœ์˜ ์•„๋ฏธ๋…ธ์‚ฐ์ด๋ฉฐ,
08:34
they're adding unnatural amino acids
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๋ณ€ํ˜• ๋œ ์•„๋ฏธ๋…ธ์‚ฐ์„ ๋„ฃ๊ธฐ ์ „์ด๊ณ ,
08:36
to make enzymes with properties unlike those that could be found in nature.
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์ด๋Ÿฌํ•œ ๊ฒƒ์„ ํšจ์†Œ์™€ ์„ž์œผ๋ฉด ์ž์—ฐ์—์„œ ๋ณผ ์ˆ˜ ์—†๋Š” ๊ฑธ ํƒ„์ƒ์‹œํ‚ต๋‹ˆ๋‹ค.
08:40
That's a pretty neat area.
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์—„์ฒญ๋‚˜๊ฒŒ ๋ฐœ์ „๋œ ๋ถ„์•ผ์ฃ .
08:42
How will designed enzymes affect you in years to come?
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ํšจ์†Œ๋ฅผ ๋ฐœ์ƒ์‹œํ‚ค๋Š” ๊ธฐ์ˆ ์ด ๋ช‡ ๋…„ ํ›„์— ์–ด๋–ค ์˜ํ–ฅ์„ ๋ผ์น ๊นŒ์š”?
08:46
Well, I want to focus on two areas:
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์ „ ๋‘ ๊ฐ€์ง€ ๋ถ„์•ผ๋ฅผ ๋งํ•˜๊ณ  ์‹ถ์Šต๋‹ˆ๋‹ค.
08:48
human health and the environment.
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๊ฑด๊ฐ•๊ณผ ํ™˜๊ฒฝ์ด์ฃ .
08:52
Some pharmaceutical companies
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๋ช‡๋ช‡ ์ œ์•ฝํšŒ์‚ฌ๋“ค์€
08:53
now have teams that are dedicated to designing enzymes
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๋ฒŒ์จ๋ถ€ํ„ฐ ํšจ์†Œ๋ฅผ ๋ฐœ์ƒ์‹œํ‚ค๋Š” ์ผ์—๋งŒ ํ—Œ์‹ ํ•˜๋Š” ํŒ€๋“ค์ด ์žˆ์–ด
08:56
to make drugs more efficiently and with fewer toxic catalysts.
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๋” ํšจ๊ณผ์ ์ด๊ณ  ๋…์„ฑ ๋˜ํ•œ ์•ฝํ•œ ์•ฝ์„ ๊ฐœ๋ฐœํ•˜๊ณ  ์žˆ์Šต๋‹ˆ๋‹ค.
09:00
For example, Januvia,
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์˜ˆ๋ฅผ ๋“ค์ž๋ฉด, ์‹œํƒ€ํด๋ฆฝํ‹ด์ด ์žˆ์ฃ .
09:02
which is a medication to treat type 2 diabetes,
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2ํ˜• ๋‹น๋‡จ๋ฅผ ์น˜๋ฃŒํ•˜๊ธฐ ์œ„ํ•œ ์ด ์•ฝ์€,
09:04
is made partially with enzymes.
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์ผ์ • ๋ถ€๋ถ„์ด ํšจ์†Œ๋กœ ๋งŒ๋“ค์–ด์กŒ์Šต๋‹ˆ๋‹ค.
09:06
The number of drugs made with enzymes is sure to grow in the future.
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ํšจ์†Œ๋กœ ๋งŒ๋“ค์–ด์ง„ ์ด๋Ÿฐ ์•ฝ๋ฌผ์€ ์ ์  ๋” ๋งŽ์•„์งˆ ๊ฑฐ๋ผ๊ณ  ํ™•์‹ ํ•  ์ˆ˜ ์žˆ์Šต๋‹ˆ๋‹ค.
09:10
In another area,
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๋‹ค๋ฅธ ๋ถ„์•ผ์—์„ 
09:11
there are certain disorders
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๋ชธ์†์— ์žˆ๋Š” ํšจ์†Œ๊ฐ€ ์ž˜ ์ž‘๋™ํ•˜์ง€ ์•Š์•„ ์ƒ๊ธฐ๋Š”
09:13
in which a single enzyme in a person's body doesn't work properly.
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๋ช‡๋ช‡ ์งˆ๋ณ‘๋“ค์„ ์˜ˆ๋กœ ๋“ค ์ˆ˜ ์žˆ์ฃ .
09:16
An example of this is called phenylketonuria,
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๊ทธ ์˜ˆ๊ฐ€ ๋ฐ”๋กœ ํŽ˜๋‹์ผ€๋‡จ์ฆ์ด๋ผ๋Š” ๋ณ‘์ž…๋‹ˆ๋‹ค.
09:18
or PKU for short.
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์•„๋‹ˆ๋ฉด ์ค„์—ฌ์„œ PKU๋ผ๊ณ  ํ•˜์ฃ .
09:20
People with PKU are unable to properly metabolize or digest phenylalanine,
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PKU๋ฅผ ์•“๋Š” ์‚ฌ๋žŒ๋“ค์€ ์†Œํ™”๋ฅผ ์ œ๋Œ€๋กœ ์‹œํ‚ค์ง€ ๋ชปํ•˜๊ฑฐ๋‚˜,
09:24
which is one of the 20 common amino acids that we've been talking about.
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์ €ํฌ๊ฐ€ ์–˜๊ธฐํ–ˆ๋˜ 20๊ฐœ์˜ ์•„๋ฏธ๋…ธ์‚ฐ ์ค‘ ํ•˜๋‚˜์ธ ํŽ˜๋‹์•Œ๋ผ๋‹Œ์„ ์†Œํ™”์‹œํ‚ค์ง€ ๋ชปํ•ฉ๋‹ˆ๋‹ค.
09:27
The consequence of ingesting phenylalanine for people with PKU
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ํŽ˜๋‹์•Œ๋ผ๋‹Œ์„ ์†Œํ™”์‹œํ‚ค์ง€ ๋ชปํ•˜๋ฉด
09:31
is that they are subject to permanent intellectual disabilities,
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์˜๊ตฌ์ ์ธ ์ง€๋Šฅ ๋ฐœ๋‹ฌ ์žฅ์• ๋ฅผ ๊ฒช๊ฒŒ ๋˜์ฃ .
09:36
so it's a scary thing to have.
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๊ฝค ๋ฌด์„œ์šด ๊ฒฐ๊ณผ์ž…๋‹ˆ๋‹ค.
09:38
Now, those of you with kids --
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์•„์ด๊ฐ€ ์žˆ์œผ์‹  ๋ถ„?
09:40
do you guys have kids, here, which ones have kids?
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์•„์ด๊ฐ€ ์žˆ์œผ์‹  ๋ถ„ ๊ณ„์„ธ์š”, ์—ฌ๊ธฐ?
09:42
A lot of you.
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๋งŽ๊ตฐ์š”.
09:43
So may be familiar with PKUs,
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๊ทธ๋Ÿฌ๋ฉด PKU๋Š” ์•„๋งˆ ์ต์ˆ™ํ•˜์‹ค ๊ฒ๋‹ˆ๋‹ค.
09:45
because all infants in the US are required to be tested for PKU.
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์™œ๋ƒํ•˜๋ฉด ๋ฏธ๊ตญ์— ์žˆ๋Š” ๋ชจ๋“  ์•„๊ธฐ๋“ค์€ PKU ๊ฒ€์‚ฌ๋ฅผ ํ•˜๋‹ˆ๊นŒ์š”.
09:50
I remember when Anthony, my son, had his heel pricked to test for it.
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์ œ ์•„๋“ค ์•ค์„œ๋‹ˆ๊ฐ€ ํ”ผ ๊ฒ€์‚ฌ๋ฅผ ๋ฐ›์•˜๋˜ ๊ฒƒ์ด ๊ธฐ์–ต๋‚˜๋„ค์š”.
09:54
The big challenge with this is: What do you eat?
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๊ฐ€์žฅ ํฐ ๋ฌธ์ œ๋Š” ๋ญ˜ ๋จน์–ด์•ผ ํ•˜๋Š๋ƒ?
09:57
Phenylalanine is in so many foods, it's incredibly hard to avoid.
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์ˆ˜๋งŽ์€ ์Œ์‹์— ํŽ˜๋‹์•Œ๋ผ๋‹Œ์ด ๋“ค์–ด์žˆ์–ด์„œ, ํ”ผํ•˜๊ธฐ๊ฐ€ ๊ฑฐ์˜ ๋ถˆ๊ฐ€๋Šฅํ•ฉ๋‹ˆ๋‹ค.
10:00
Now, Anthony has a nut allergy, and I thought that was tough,
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์•ค์„œ๋‹ˆ๋Š” ๋•…์ฝฉ ์•Œ๋Ÿฌ์ง€๊ฐ€ ์žˆ์–ด์„œ, ๊ทธ๊ฒƒ๋„ ๊ฝค ํž˜๋“ค๋‹ค๊ณ  ์ƒ๊ฐํ–ˆ๋Š”๋ฐ,
10:03
but PKU's on another level of toughness.
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PKU๋Š” ๋˜ ๋‹ค๋ฅธ ์ฐจ์›์ž…๋‹ˆ๋‹ค.
10:06
However, new enzymes may soon enable PKU patients
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ํ•˜์ง€๋งŒ ์ƒˆ๋กœ์šด ํšจ์†Œ๋Š” PKUํ™˜์ž๋“ค์—๊ฒŒ
10:09
to eat whatever they want.
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๋จน๊ณ  ์‹ถ์€ ๊ฑด ๋ฌด์—‡์ด๋“  ๋จน์„ ์ˆ˜ ์žˆ๊ฒŒ ํ•ด์ค„ ๊ฒ๋‹ˆ๋‹ค.
10:11
Recently, the FDA approved an enzyme designed to treat PKU.
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์ตœ๊ทผ์—, FDA๊ฐ€ PKU ์น˜๋ฃŒ์•ฝ์„ ํ—ˆ๊ฐ€ํ•ด์คฌ๊ฑฐ๋“ ์š”.
10:15
This is big news for patients,
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ํ™˜์ž๋“ค์—๊ฒŒ๋„ ์—„์ฒญ๋‚˜๊ฒŒ ์ข‹์€ ์†Œ์‹์ด์ง€๋งŒ
10:17
and it's actually very big news
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์‚ฌ์‹ค์€ ํšจ์†Œ ๋ณด์ถฉ ์š”๋ฒ•์„ ์—ฐ๊ตฌํ•˜๋Š” ์ด๋“ค์—๊ฒŒ๋Š”
10:18
for the field of enzyme-replacement therapy more generally,
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์—„์ฒญ๋‚œ ์†Œ์‹์ด์ฃ .
10:21
because there are other targets out there where this would be a good approach.
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์™œ๋ƒํ•˜๋ฉด ์ด๋Ÿฐ ์ข‹์€ ์น˜๋ฃŒ๋ฒ•์„ ์ ์šฉํ•  ์ˆ˜ ์žˆ๋Š” ๋Œ€์ƒ์€ ๋” ๋งŽ์œผ๋‹ˆ๊นŒ์š”.
10:26
So that was a little bit about health.
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์—ฌ๊ธฐ๊นŒ์ง€๊ฐ€ ๊ฑด๊ฐ•์— ๊ด€ํ•œ ๊ฑฐ์˜€์Šต๋‹ˆ๋‹ค.
10:28
Now I'm going to move to the environment.
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ํ™˜๊ฒฝ์œผ๋กœ ์ฃผ์ œ๋ฅผ ์˜ฎ๊ฒจ๋ณด์ฃ .
10:31
When I read about the Great Pacific Garbage Patch --
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ํƒœํ‰์–‘์˜ ๊ฑฐ๋Œ€ ์“ฐ๋ ˆ๊ธฐ ์ง€๋Œ€์— ๊ด€ํ•ด ์ฝ์—ˆ์„ ๋•Œ
10:33
by the way, that's, like, this huge island of plastic,
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์ด ์„ฌ์ด ๊ฑฐ๋Œ€ํ•œ ํ”Œ๋ผ์Šคํ‹ฑ์ฒ˜๋Ÿผ ๋Š๊ปด์กŒ์–ด์š”.
10:37
somewhere between California and Hawaii --
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์บ˜๋ฆฌํฌ๋‹ˆ์•„์™€ ํ•˜์™€์ด์‚ฌ์ด ์–ด๋”˜๊ฐ€์— ์žˆ๋Š”
10:39
and about microplastics pretty much everywhere,
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๊ณณ๊ณณ์— ์žˆ๋Š” ๋ฏธ์„ธํ”Œ๋ผ์Šคํ‹ฑ๋“ค์— ๊ด€ํ•ด ๋ง์ด์ฃ 
10:42
it's upsetting.
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๊ทธ๊ฑด ๊ธฐ๋ถ„ ์ข‹์€ ์ผ์ด ์•„๋‹™๋‹ˆ๋‹ค
10:43
Plastics aren't going away anytime soon.
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ํ”Œ๋ผ์Šคํ‹ฑ์€ ๊ธˆ๋ฐฉ ์‚ฌ๋ผ์ง€์ง€ ์•Š์Šต๋‹ˆ๋‹ค.
10:45
But enzymes may help us in this area as well.
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ํ•˜์ง€๋งŒ ํšจ์†Œ๋Š” ์ด๋Ÿฌํ•œ ์ง€์—ญ์— ๋„์›€์„ ์ค„ ์ˆ˜๋„ ์žˆ์„ ๊ฑฐ์˜ˆ์š”.
10:48
Recently, bacteria producing plastic-degrading enzymes were discovered.
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์ตœ๊ทผ์—, ํ”Œ๋ผ์Šคํ‹ฑ์„ ๋ถ„ํ•ดํ•˜๋Š” ๋ฐ•ํ…Œ๋ฆฌ์•„๋ฅผ ๋ฐœ๊ฒฌํ–ˆ์–ด์š”.
10:52
Efforts are already underway to design improved versions
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์ด๋Ÿฌํ•œ ํšจ์†Œ์˜ ์„ฑ๋Šฅ์„ ๊ฐœ์„ ํ•˜๊ธฐ ์œ„ํ•œ
10:55
of these enzymes.
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๋ฌผ๋ฐ‘ ์ž‘์—…์ด ์ด๋ฏธ ์‹œ์ž‘๋์ฃ .
10:56
At the same time, there are enzymes that have been discovered
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๋™์‹œ์—, ์ด๋ ‡๊ฒŒ ๋ฐœ๊ฒฌํ•œ ํšจ์†Œ๋“ค์„
10:59
and that are being optimized
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์ตœ์ ์˜ ์ƒํƒœ๋กœ ๋งŒ๋“ค์–ด์„œ
11:00
to make non-petroleum-derived biodegradable plastics.
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์„์œ  ์›๋ฃŒ๊ฐ€ ์•„๋‹Œ ์ƒ๋ถ„ํ•ด์„ฑ ํ”Œ๋ผ์Šคํ‹ฑ์˜ ์žฌ๋ฃŒ๋กœ ๋งŒ๋“œ๋Š” ๋ฐฉ๋ฒ•์ด ๊ฐœ๋ฐœ๋˜์—ˆ์Šต๋‹ˆ๋‹ค.
11:05
Enzymes may also offer some help in capturing greenhouse gases,
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ํšจ์†Œ๋Š” ๋˜ ์˜จ์‹ค๊ฐ€์Šค๋ฅผ ์žก๋Š”๋ฐ ๋„์›€์ด ๋  ์ˆ˜๋„ ์žˆ์–ด์š”.
11:08
such as carbon dioxide, methane and nitrous oxide.
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์˜ˆ๋ฅผ ๋“ค๋ฉด ์ด์‚ฐํ™”ํƒ„์†Œ, ๋ฉ”ํƒ„, ์ด์‚ฐํ™”์งˆ์†Œ ๋“ฑ์ด ์žˆ์ฃ .
11:12
Now, there is no doubt, these are major challenges,
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์ด๊ฒƒ๋“ค์ด ์—„์ฒญ๋‚œ ๋ฌธ์ œ๋ผ๋Š”๋ฐ๋Š” ์ด๊ฒฌ์ด ์—†์„ ๊ฒ๋‹ˆ๋‹ค.
11:14
and none of them are easy.
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์‰ฌ์šด ๊ฑด ํ•˜๋‚˜๋„ ์—†์ฃ .
11:16
But our ability to harness enzymes may help us to tackle these in the future,
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ํ•˜์ง€๋งŒ ํšจ์†Œ๋ฅผ ์ด์šฉํ•˜๋ฉด ๋ฏธ๋ž˜์— ๋„์›€์ด ๋  ๊ฒ๋‹ˆ๋‹ค.
11:21
so I think that's another area to be looking forward.
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์ €๋Š” ๊ทธ๊ฑด ๋˜ ๋‹ค๋ฅธ ์˜์—ญ์ด๋ผ๊ณ  ์ƒ๊ฐํ•ด์š”.
11:23
So now I'm going to get back to the demo --
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๊ทธ๋Ÿผ ์ด์ œ ์ƒ˜ํ”Œ๋กœ ๋Œ์•„๊ฐ€ ๋ณผ๊นŒ์š”.
11:25
this is the fun part.
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์—ฌ๊ธฐ๊ฐ€ ์žฌ๋ฐŒ๋Š” ๋ถ€๋ถ„์ž…๋‹ˆ๋‹ค.
11:26
So we'll start with the chymosin samples.
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ํ‚ค๋ชจ์‹  ์ƒ˜ํ”Œ๋ถ€ํ„ฐ ์‚ดํŽด๋ณผ ๊ฑด๋ฐ์š”.
11:31
So let me get these over here.
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์ด๊ฑธ ์—ฌ๊ธฐ๋กœ ๊ฐ€์ ธ์˜ฌ๊ฒŒ์š”.
11:33
And you can see here,
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์ง€๊ธˆ ๋ณด์‹œ๋Š” ๊ฒƒ์ด
11:35
this is the one that got the water,
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๋ฌผ์„ ๋‹ด์•„๋†“์€ ๊ด€์ž…๋‹ˆ๋‹ค.
11:36
so nothing should happen to this milk.
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๊ทธ๋Ÿฌ๋‹ˆ๊นŒ ์ด ์šฐ์œ ์—์„œ๋Š” ์•„๋ฌด ์ผ๋„ ์ผ์–ด๋‚˜์ง€ ์•Š์•˜๊ฒ ์ฃ .
11:38
This is the one that got the chymosin.
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ํ‚ค๋ชจ์‹ ์„ ๋„ฃ์€ ๊ด€์ž…๋‹ˆ๋‹ค.
11:41
So you can see that it totally clarified up here.
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์™„์ „ํžˆ ๊นจ๋—ํ•ด์ง„ ๊ฒƒ์ด ๋ณด์ด์ฃ .
11:43
There's all this curdled stuff, that's cheese,
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์™„์ „ํžˆ ๋‹ค ๋ถ„๋ฆฌ๋œ ์ด๊ฒŒ ๋ฐ”๋กœ ์น˜์ฆˆ์˜ˆ์š”.
11:45
we just made cheese in the last few minutes.
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์ €ํฌ๊ฐ€ ์ง€๋‚œ ๋ช‡๋ถ„ ๋™์•ˆ ์น˜์ฆˆ๋ฅผ ๋งŒ๋“  ๊ฒ๋‹ˆ๋‹ค.
11:48
So this is that reaction
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์ด๋Ÿฌํ•œ ํ–‰๋™์ด
11:49
that people have been doing for thousands and thousands of years.
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์ˆ˜์ฒœ ๋…„ ๋™์•ˆ ์ธ๋ฅ˜๊ฐ€ ํ•ด์™”๋˜ ํ–‰๋™์ž…๋‹ˆ๋‹ค.
11:52
I'm thinking about doing this one at our next Kids to Work Day demo
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๋‹ค์Œ ๋ฒˆ ์ง„๋กœ๋ฐ•๋žŒํšŒ ๋•Œ ํ•ด๋ด์•ผ๊ฒ ์–ด์š”.
11:55
but they can be a tough crowd, so we'll see.
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ํ•˜์ง€๋งŒ ๊ด€๋žŒ๊ฐ๋“ค์ด ๊ฝค ๊ฑฐ์น  ๊ฒ๋‹ˆ๋‹ค. ์•Œ๊ฒŒ ๋˜๊ฒ ์ฃ .
11:57
(Laughter)
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(์›ƒ์Œ)
11:59
And then the other one I want to look at is this one.
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๊ทธ ๋‹ค์Œ์— ์ œ๊ฐ€ ๋ณด๊ณ  ์‹ถ์€ ๊ด€์€ ๋ฐ”๋กœ ์ด ๊ด€์ž…๋‹ˆ๋‹ค.
12:02
So this is the enzyme for doing your laundry.
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์„ธํƒํ•  ๋•Œ ์‚ฌ์šฉํ•  ํšจ์†Œ์˜ˆ์š”.
12:06
And you can see that it's different than the one that has the water added.
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๋ฌผ์„ ์ถ”๊ฐ€ํ•œ ๊ฒƒ๊ณผ ๋‹ค๋ฅธ ์ ์„ ๋ณผ ์ˆ˜ ์žˆ์„ ๊ฒ๋‹ˆ๋‹ค.
12:09
It's kind of clarifying,
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์ผ์ข…์˜ ์ •ํ™”์ฃ .
12:11
and that's just what you want for an enzyme in your laundry,
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์ด๊ฒŒ ๋ฐ”๋กœ ์—ฌ๋Ÿฌ๋ถ„์ด ์„ธํƒํ•  ๋•Œ ์›ํ•˜๋Š” ๊ฑฐ์ฃ .
12:13
because you want to be able to have an enzyme
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์™œ๋ƒํ•˜๋ฉด ์—ฌ๋Ÿฌ๋ถ„์€ ํšจ์†Œ๊ฐ€
12:16
that can be a protein chowhound, just chew them up,
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๋‹จ๋ฐฑ์งˆ์„ ๋นจ์•„๋“ค์ด๋Š” ๊ปŒ์ด ๋˜์–ด, ๋‹ค ๋‹ฆ์•„๋‚ด๊ธธ ๋ฐ”๋ผ๋‹ˆ๊นŒ์š”.
12:19
because you're going to get different protein stains on your clothes,
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์™œ๋ƒํ•˜๋ฉด ์—ฌ๋Ÿฌ๋ถ„์€ ์˜ท์— ๊ฐ๊ฐ ๋‹ค๋ฅธ ๋‹จ๋ฐฑ์งˆ๋“ค์„ ๋ฌปํž ๊ฑด๋ฐ,
12:22
like chocolate milk or grass stains, for example,
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์ดˆ์ฝœ๋ฆฟ ์šฐ์œ ๋‚˜ ๋…น์ƒ‰ ์–ผ๋ฃฉ ๊ฐ™์€ ๊ฑฐ์š”.
12:24
and something like this is going to help you get them off.
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๊ฒŒ๋‹ค๊ฐ€ ์ด๋Ÿฐ ๊ฑด ์—ฌ๋Ÿฌ๋ถ„์ด ์˜ท์„ ๋ฒ—์„ ๋•Œ๋„ ๋„์›€์ด ๋˜๊ณ ์š”.
12:27
And this is also going to be the thing that allows you
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๊ทธ๋ฆฌ๊ณ  ๋˜ํ•œ ์ฐจ๊ฐ€์šด ๋ฌผ๋กœ
12:30
to do the wash in cold water, reduce your carbon footprint
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์„ธํƒํ•  ์ˆ˜ ์žˆ๊ฒŒ ํ•ด์„œ, ํƒ„์†Œ ์‚ฌ์šฉ๋Ÿ‰์„ ์ค„์ด๊ณ 
12:32
and save you some money.
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๋ˆ์„ ์ ˆ์•ฝํ•ด์ฃผ์ฃ .
12:36
Well, we've come a long way,
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์ €ํฌ๋Š” ๊ฝค ๊ธด ๊ธธ์„ ๊ฑธ์–ด์™”์Šต๋‹ˆ๋‹ค.
12:38
considering this 7,000-year journey from enzymes in cheese making
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7,000๋…„ ์ „๋ถ€ํ„ฐ ์ „ํ•ด์ ธ ๋‚ด๋ ค์˜จ ์น˜์ฆˆ๋ฅผ ๋งŒ๋“œ๋Š” ๋ฐฉ๋ฒ•๋ถ€ํ„ฐ
12:43
to the present day and enzyme design.
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ํ˜„๋Œ€์˜ ํšจ์†Œ๋ฐœ์ƒ๋ฒ•๊นŒ์ง€.
12:45
We're really at a creative crossroads,
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์ €ํฌ๋Š” ์ •๋ง ์ฐฝ์˜์ ์ธ ํฌ๋กœ์Šคํผ์ฆ์„ ํ–ˆ์–ด์š”.
12:47
and with enzymes, can edit what nature wrote
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ํšจ์†Œ๋ฅผ ์ด์šฉํ•ด์„œ ์ž์—ฐ์—์„œ ๋ญ˜ ๋งŒ๋“ค์–ด๋‚ผ ์ˆ˜ ์žˆ๋Š”์ง€
12:51
or write our own stories with amino acids.
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์•„๋‹ˆ๋ฉด ์•„๋ฏธ๋…ธ์‚ฐ์œผ๋กœ ์ €ํฌ๋งŒ์˜ ์ด์•ผ๊ธฐ๋ฅผ ์จ๋‚ด๋ ค๊ฐ”์ฃ .
12:54
So next time you're outdoors on a muggy night
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๋‹ค์Œ ๋ฒˆ ์—ฌ๋Ÿฌ๋ถ„์ด ํ›„๋ฅ์ง€๊ทผํ•œ ๋ฐค์— ๋ฐ”๊นฅ์— ๋‚˜๊ฐ„๋‹ค๋ฉด
12:58
and you see a firefly,
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๋ฐ˜๋”ง๋ถˆ์ด๋ฅผ ๋ณผ ๊ฒ๋‹ˆ๋‹ค.
12:59
I hope you think of enzymes.
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๊ทธ๋•Œ ํšจ์†Œ๋ฅผ ์ƒ๊ฐํ•ด์ฃผ๋ฉด ์ข‹๊ฒ ์–ด์š”.
13:01
They're doing amazing things for us today.
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์˜ค๋Š˜๋‚  ์šฐ๋ฆฌ์—๊ฒŒ ๋†€๋ผ์šด ๊ฒƒ๋“ค์„ ํ•˜๊ฒŒ ํ•ด์ฃผ๋‹ˆ๊นŒ์š”.
13:03
And by design,
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ํšจ์†Œ๋ฅผ ๋งŒ๋“ค๋ฉด,
13:05
they could be doing even more amazing things tomorrow.
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๋‚ด์ผ์€ ๋” ๋†€๋ผ์šด ๊ฒƒ๋“ค์„ ํ•  ์ˆ˜ ์žˆ๊ฒŒ ๋˜๊ฒ ์ฃ .
13:07
Thank you.
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๊ฐ์‚ฌํ•ฉ๋‹ˆ๋‹ค.
13:08
(Applause)
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(๋ฐ•์ˆ˜)
์ด ์›น์‚ฌ์ดํŠธ ์ •๋ณด

์ด ์‚ฌ์ดํŠธ๋Š” ์˜์–ด ํ•™์Šต์— ์œ ์šฉํ•œ YouTube ๋™์˜์ƒ์„ ์†Œ๊ฐœํ•ฉ๋‹ˆ๋‹ค. ์ „ ์„ธ๊ณ„ ์ตœ๊ณ ์˜ ์„ ์ƒ๋‹˜๋“ค์ด ๊ฐ€๋ฅด์น˜๋Š” ์˜์–ด ์ˆ˜์—…์„ ๋ณด๊ฒŒ ๋  ๊ฒƒ์ž…๋‹ˆ๋‹ค. ๊ฐ ๋™์˜์ƒ ํŽ˜์ด์ง€์— ํ‘œ์‹œ๋˜๋Š” ์˜์–ด ์ž๋ง‰์„ ๋”๋ธ” ํด๋ฆญํ•˜๋ฉด ๊ทธ๊ณณ์—์„œ ๋™์˜์ƒ์ด ์žฌ์ƒ๋ฉ๋‹ˆ๋‹ค. ๋น„๋””์˜ค ์žฌ์ƒ์— ๋งž์ถฐ ์ž๋ง‰์ด ์Šคํฌ๋กค๋ฉ๋‹ˆ๋‹ค. ์˜๊ฒฌ์ด๋‚˜ ์š”์ฒญ์ด ์žˆ๋Š” ๊ฒฝ์šฐ ์ด ๋ฌธ์˜ ์–‘์‹์„ ์‚ฌ์šฉํ•˜์—ฌ ๋ฌธ์˜ํ•˜์‹ญ์‹œ์˜ค.

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