4.6 To prepare one enzyme immobilisation and examine its application.
-
Upload
gwendolyn-simpson -
Category
Documents
-
view
218 -
download
1
Transcript of 4.6 To prepare one enzyme immobilisation and examine its application.
![Page 1: 4.6 To prepare one enzyme immobilisation and examine its application.](https://reader035.fdocuments.in/reader035/viewer/2022062408/56649ece5503460f94bdb2fb/html5/thumbnails/1.jpg)
4.6 To prepare one enzyme immobilisation and examine its
application
![Page 2: 4.6 To prepare one enzyme immobilisation and examine its application.](https://reader035.fdocuments.in/reader035/viewer/2022062408/56649ece5503460f94bdb2fb/html5/thumbnails/2.jpg)
Before you start get or make a copy of these
Tables of resultsTime
(minutes)
Free yeast –
presence of glucose
Immobilised yeast –
presence of glucose
0
2
4
6
8
10
Free yeast Immobilised yeast
Turbidity of solution
![Page 3: 4.6 To prepare one enzyme immobilisation and examine its application.](https://reader035.fdocuments.in/reader035/viewer/2022062408/56649ece5503460f94bdb2fb/html5/thumbnails/3.jpg)
Step 1
In a beaker, add 0.4 g sodium alginate to 10 ml of distilled water and
stir.
![Page 4: 4.6 To prepare one enzyme immobilisation and examine its application.](https://reader035.fdocuments.in/reader035/viewer/2022062408/56649ece5503460f94bdb2fb/html5/thumbnails/4.jpg)
Step 2
In a separate beaker, add 2 g of yeast to 10 ml of distilled water and stir.
![Page 5: 4.6 To prepare one enzyme immobilisation and examine its application.](https://reader035.fdocuments.in/reader035/viewer/2022062408/56649ece5503460f94bdb2fb/html5/thumbnails/5.jpg)
Step 3
In a separate large beaker, dissolve the calcium chloride in water.
![Page 6: 4.6 To prepare one enzyme immobilisation and examine its application.](https://reader035.fdocuments.in/reader035/viewer/2022062408/56649ece5503460f94bdb2fb/html5/thumbnails/6.jpg)
Step 4
Add the yeast suspension to the alginate solution.
![Page 7: 4.6 To prepare one enzyme immobilisation and examine its application.](https://reader035.fdocuments.in/reader035/viewer/2022062408/56649ece5503460f94bdb2fb/html5/thumbnails/7.jpg)
Step 5
Draw the liquid into a 20 ml syringe.
![Page 8: 4.6 To prepare one enzyme immobilisation and examine its application.](https://reader035.fdocuments.in/reader035/viewer/2022062408/56649ece5503460f94bdb2fb/html5/thumbnails/8.jpg)
Step 6
From a height of 10 cm, release the mixture from the syringe into the calcium chloride one
drop at a time. Leave to harden for 10 minutes.
![Page 9: 4.6 To prepare one enzyme immobilisation and examine its application.](https://reader035.fdocuments.in/reader035/viewer/2022062408/56649ece5503460f94bdb2fb/html5/thumbnails/9.jpg)
Step 7
Filter the hardened beads through a sieve and rinse with water.
![Page 10: 4.6 To prepare one enzyme immobilisation and examine its application.](https://reader035.fdocuments.in/reader035/viewer/2022062408/56649ece5503460f94bdb2fb/html5/thumbnails/10.jpg)
Step 8
Mix 2 g of yeast in 10 ml of distilled water and pour into one of the separating funnels.
![Page 11: 4.6 To prepare one enzyme immobilisation and examine its application.](https://reader035.fdocuments.in/reader035/viewer/2022062408/56649ece5503460f94bdb2fb/html5/thumbnails/11.jpg)
Step 9
Pour the beads into the second funnel.
![Page 12: 4.6 To prepare one enzyme immobilisation and examine its application.](https://reader035.fdocuments.in/reader035/viewer/2022062408/56649ece5503460f94bdb2fb/html5/thumbnails/12.jpg)
Step 10
Dissolve 1 g of sucrose in 100 ml of distilled water. Pour 50 ml into each separating funnel.
![Page 13: 4.6 To prepare one enzyme immobilisation and examine its application.](https://reader035.fdocuments.in/reader035/viewer/2022062408/56649ece5503460f94bdb2fb/html5/thumbnails/13.jpg)
Step 11
Immediately test the products in the beakers with glucose strips.
![Page 14: 4.6 To prepare one enzyme immobilisation and examine its application.](https://reader035.fdocuments.in/reader035/viewer/2022062408/56649ece5503460f94bdb2fb/html5/thumbnails/14.jpg)
Step 12
Repeat test every 2 minutes until glucose appears in both beakers.
![Page 15: 4.6 To prepare one enzyme immobilisation and examine its application.](https://reader035.fdocuments.in/reader035/viewer/2022062408/56649ece5503460f94bdb2fb/html5/thumbnails/15.jpg)
Step 13
Run off the remaining product from each funnel into the beakers and compare the
turbidity* of the solution from both funnels.
![Page 16: 4.6 To prepare one enzyme immobilisation and examine its application.](https://reader035.fdocuments.in/reader035/viewer/2022062408/56649ece5503460f94bdb2fb/html5/thumbnails/16.jpg)
Table of resultsTime
(minutes)
Free yeast –
presence of glucose
Immobilised yeast –
presence of glucose
0
2
4
6
8
10
Free yeast Immobilised yeast
Turbidity of solution
![Page 17: 4.6 To prepare one enzyme immobilisation and examine its application.](https://reader035.fdocuments.in/reader035/viewer/2022062408/56649ece5503460f94bdb2fb/html5/thumbnails/17.jpg)
END