Enzyme Immobilization (unlikely)

Question 1

Prepare an enzyme immobilization

Answer 1

1. Mix sodium alginate and water and yeast which contains the enzyme SUCRASE in a beaker
   
   2. Draw the mixture into a syringe.
   3. Release the mixture from the syringe, one drop at a time, into calcium chloride solution.
   4. Beads containing sucrase will form.
   5. Leave the beads to harden for 15 minutes.
   6. Filter the beads through a sieve and rinse with distilled water to remove any excess free yeast on the outside of the beads.

Question 2

Control

Answer 2

1. Mix the yeast and water and pour into a separating funnel (free yeast - CONTROL).
   
   2. Place the beads into another separating funnel (immobilised yeast).
   3. Pour sucrose (substrate) solution into each funnel.
   4. Using Glucose test strips, immediately test samples from each funnel for glucose.
   5. Repeat the test at two minute intervals until glucose appears in both.
   6. Compare the turbidity of the solutions from both funnels.
   7. If glucose is present, the end of the strip will turn purple.
   8. Record result.

Question 3

Conclusion and advantages

Answer 3

Conclusion: Immobilised enzymes produced a pure product of glucose, but it took longer than free yeast.
• Immobilised enzymes can be reused and are easily recovered.
• Advantage of Immobilised Enzymes:
• Easy to recover
• Reusable
• Pure product
• More stable than a free enzyme