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Module 6 > Cloning and Biotechnology - Immobilised Enzymes > Flashcards

Cloning and Biotechnology - Immobilised Enzymes Flashcards

1
Q

What can immobolised enzymes used in the industry be mixed with?

A

PRODUCTS of reaction

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2
Q

What has to happen to the products?

A

SEPARATED from mixture

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3
Q

What can this be?

A

COSTLY and COMPLICATED

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4
Q

How is this problem avoided?

A

Using IMMOBOLISED enzymes

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5
Q

What are immobolised enzymes?

A
  • Enzymes attached to INSOLUBLE material
  • Can’t become mixed with products
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6
Q

In how many ways can enzymes become immobolised?

A

Three

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7
Q

What is the first method?

A
  • ENCAPSULATED in ALGINATE beads
  • Acts as SEMI PERMEABLE membrane
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8
Q

What is the second method?

A

TRAPPED in **SILICA GEL MATRIX **

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9
Q

What is the third method?

A

COVALENTLY bonded to CELLULOSE or COLLAGEN fibres

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10
Q

In industry, what is the substrate solution for a reaction run through?

A

COLUMN of IMMOBOLISED enzymes

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11
Q

Give two advantages of using immobolised enzymes

A
  • MORE stable than FREE enzymes
  • LESS likely to DENATURE in HIGH temperatures
  • Product isn’t mixed with enzymes
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12
Q

Give two disadvantages of using immobolised enzymes

A
  • EXTRA equipment required which may be EXPENSIVE
  • IE’s MORE expensive to buy than FREE enzymes
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13
Q

Why are some people unable to digest lactose?

A

DON’T produce ENOUGH or ANY of enzyme LACTASE

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14
Q

What is the role of lactase?

A

BREAKS DOWN lactose into GLUCOSE and GALACTOSE

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15
Q

Industrially, what can be done with fresh milk now?

A
  • Passed over IMMOBOLISED lactase
  • Produce LACTOSE FREE milk
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16
Q

What is penicillin?

A

USEFUL antibiotic

17
Q

What has happened to some bacteria?

A

Become PENCILLIN resistant

18
Q

What can be produced to deal with this problem?

A

SEMI SYNTHETIC PENICILLINS

19
Q

What are semi synthetic penicillins?

A

SAME antibiotic properties as normal PENCILLIN but EFFECTIVE against PENCILLIN RESISTANT bacteria

20
Q

What are glucose and glucose syrup used for in the industry?

A

SWEETEN and THICKEN foods

21
Q

Where can glucose be derived from?

A

STARCHY food with help of IMMOBOLISED enzymes

22
Q

What is starch broken down into?

A

DETRIXNS then broken down into GLUCOSE

23
Q

Is fructose less sweet or more sweet than glucose?

A

MORE sweet

24
Q

What is fructose used as?

A

SWEETENER in food

25
Q

What is the benefit of using fructose instead of glucose as a sweetener?

A

LESS sugar needed to obtain same level of SWEETNESS in food

Module 6 (4 decks)

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