fast cards sem 1

Question 1

covalent bonding for immobilised enzymes

Answer 1

covalently bonded enzymes functional group to carrier. carrier is insoluble e,g, cellulose fibres

Question 2

adsorption for immobilised enzymes

Answer 2

enzymes are bound to an inert carrier by ionic or hydrophobic linking. inert carrier - activated charcoal

Question 3

inclusion for immobilised enzymes

Answer 3

enzymes physically separated by partially permeable membrane between substrate.
substrate and products can still reach

Question 4

beer production (1)

Answer 4

• malted barley germinates in water for 2-3 days at 13-17 degrees
• temp then increase to 40-70 to denature the enzymes

Question 5

beer production (2)

Answer 5

• grains are cracked open by passing through rollers
• grist then mixed with hot water to create mash - which sits for 2 hours

Question 6

beer production (3)

Answer 6

• mash passes into vessel and drained of
• grain sprayed with hot water (used for cattle feed)

Question 7

wort and hops (beer production 4)

Answer 7

wort + hops boiled in copper vat.
hops removed and sold for manure
- wort cooled in heat exchanger

Question 8

yeast (beer production 5)

Answer 8

• yeast added to brew and stirred
  temp: 15-25
• anaerobic respiration starts
• 2-5 days they are separated

Question 9

autolystate

Answer 9

enzymes in yeast break down the proteins, nucleic acid, carbs
- 50 degrees cause it to occur on own
- salt added
- water removed

Question 10

hydrolysate

Answer 10

• HCL hydrolysis proteins
  NAOH neutralises
• filtered
• salty flavour already present

Question 11

mycoprotein (1)

Answer 11

fungus in continuous fermenter at 30 degrees
- heat and co2 removed
growth medium: glucose, NH4, choline

Question 12

mycoprotein (2)

Answer 12

• RNAses break down RNA
• mycoprotein filtered and Yeast is killed by steam
• egg white used to bind product

Question 13

fungus used in mycoprotein

Answer 13

Fusarium

Question 14

yeast used in beer production

Answer 14

Saccharomyces