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When preparing one enzyme immobilisation and examining it’s application, how many steps are there?
- 13 steps
- 1. Add sodium alginate and distilled water into a beaker and stir.
- 2. In separate beaker, add yeast and distilled water and stir.
- 3. In a larger beaker, dissolve calcium chloride in water
- 4. Add yeast solution to alginate solution.
- 5. Draw liquid from yeast+alginate beaker by syringe
- 6. Release the mixture into calcium chloride 10cm up, one drop at a time. Leave to harden.
- 7. Filter hardened beads with sieve and rinse
- 8. Mix yeast in distilled water and pour it into a separating funnel
- 9. Pour hardened beads into 2nd funnel
- A10. Dissolve sucrose in distilled water, pour half into each separating funnel.
- 11. Test immediately the products with glucose strips.
- 12. Repeat test every 2min until glucose appears in both
- 13. Run off remaining product from each and compare turbidity
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When preparing one enzyme immobilisation and examining it’s application, what first are in two different beakers?
- Sodium alginate and water
- Yeast and water
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When preparing one enzyme immobilisation and examining it’s application, what is the yeast solution added to?
Add yeast solution to the alginate solution.
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When preparing one enzyme immobilisation and examining it’s application, what is the yeast+alginate solution dropped into?
Into calcium chloride
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When preparing one enzyme immobilisation and examining it’s application, what does calcium chloride do?
It’s function is to harden the drops of yeast+alginate to form beads.
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When preparing one enzyme immobilisation and examining it’s application, why are the beads rinsed after being sieved out?
To wash off calcium chloride.
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When preparing one enzyme immobilisation and examining it’s application, how is the free yeast solution made?
Mix yeast in distilled water and pour into one of the separating funnels.
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When preparing one enzyme immobilisation and examining it’s application, what is added for examining the immobilised yeast’s application?
Sucrose (dissolved in water and added to both separating funnels)
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When preparing one enzyme immobilisation and examining it’s application, how is glucose tested for?
Test the products in breakers with glucose strips (every 2mins until glucose appears in both beakers)
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When preparing one enzyme immobilisation and examining it’s application, when is the turbidity compared?
When the remaining products are run off from each funnel into the beakers.
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When preparing one enzyme immobilisation and examining it’s application, how is turbidity explained?
The cloudiness of the solution
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When preparing one enzyme immobilisation and examining it’s application, why is glucose formed more quickly in the funnel containing the free yeast?
- The immobilised yeast is slower to start forming glucose because it takes longer for the sucrose to penetrate the alginate beads and for the glucose to emerge from the alginate beads.
- However once they start producing glucose the immobilised enzymes can be reused very easily.
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When preparing one enzyme immobilisation and examining it’s application, what is another way of describing the hardened beads?
- Immobilised yeast
- The alginate beads
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When preparing one enzyme immobilisation and examining it’s application, what advantage is mentioned with immobilised yeast?
- Can be reused (cheaper)
- Product is recovered easily
- Pure product
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When preparing one enzyme immobilisation and examining it’s application, what is the source?
The yeast contains the enzyme
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When preparing one enzyme immobilisation and examining it’s application, what is the turbidity of each solution?
- Turbidity of free yeast solution- very cloudy (contains many yeast cells)
- Turbidity of immobilised yeast- clearer (no yeast cells present)
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When preparing one enzyme immobilisation and examining it’s application, what equipment is used? (10)
- Beaker
- Sodium alginate
- Glass rod (to stir)
- Yeast
- Calcium chloride
- Syringe
- Sieve
- Separating funnel
- Sucrose
- Glucose test strips
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What are the steps (as a few words)? (13)
- Sodium alginate
- Water
- Calcium chloride
- Yeast solution
- Yeast and alginate -Syringe
- Drop
- Filter and wash
- Mix water and yeast
- Beads
- Sucrose
- Glucose strips
- Repeat test
- Turbidity
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