exp 2.7 to prepare an enzyme for immobilisation and examine its application

Question 1

substrate

Answer 1

sodium alginate

Question 2

enzyme

Answer 2

sucrase

Question 3

product

Answer 3

glucose

Question 4

source of the enzyme

Answer 4

yeast

Question 5

what substance hardens the gel

Answer 5

calcium chloride

Question 6

what is the gel

Answer 6

sodium alginate

Question 7

describe the method of immobilisation

Answer 7

sodium alginate + yeast in a syringe
beaker of calcium chloride
release sodium alginate and yeast mixture into the calcium chloride drop by drop, holding syringe 10cm above the beaker
leave harden for 10 min
rinse beads to remove excess chemicals

Question 8

describe the application of immobilised enzymes

Answer 8

place immobilised enzymes in a tap funnel
add sucrose solution
open tap funnel and use glucose test strips to test for the presence of glucose
you will be left with glucose and fructose in a beaker with no enzyme

Question 9

control

Answer 9

free yeast + sucrose solution in tap funnel

Question 10

time taken for glucose to form in the control

Answer 10

30 seconds

Question 11

time taken for glucose to form with immobilised enzymes

Answer 11

2 min

Question 12

cloudiness of product of immobilised enzymes

Answer 12

clear

Question 13

cloudiness of product of free yeast

Answer 13

cloudy

Question 14

draw the diagrams for this experiment labelling clearly which is immobilising and which is application