Figure 1.

(a) Reported diffusivity enhancements of active enzymes as a function of turnover numbers. (b) Comparison of diffusion coefficients of free, inactive enzymes measured in FCS experiments and those measured by other methods. The predictions of diffusion coefficients based on the molecular weights were made according to the Young–Carroad–Bell model in aqueous solution at 20 °C (ref (43)). The diffusion coefficients of enzymes from FCS measurements (solid circles) can be found in Table 1; the reported diffusion coefficients from other methods (open circles) are hexokinase, 56.4 μm²/s, ref (42); aldolase, 46.3 μm²/s, ref (44); catalase, 41 μm²/s, ref (41); F₁-ATPase, 31 μm²/s, ref (45); and urease, 31 μm²/s, ref (46).