Wikipedia has this image titled "Pressure Chamber to measure Enzyme Activity under High Pressure"
Made me wonder why do we need to measure Enzyme Activity under high pressure?
Are there enzymes in nature that must work under variable pressure conditions? My impression from my knowledge of conventional chemical kinetics was that in the liquid phase the effect of pressure on chemical kinetics was typically very low simply because of incompressiblity of liquids. Unless Pressures were very very high. Is this not so with enzyme activity? Or are there enzymes that must work under very high pressures?