Logged out
Access All our Essays in an Instant
Swap your work for FREE access, or pay £4.99 for instant access
The effect of bead size on the activity of immobilised Yeast enzymes.
Member rating:
(1 vote)
| Words:
| Submitted: Wed Aug 13 2003
Page Preview
On the left is an image preview of every page of this document, and below are the first 150 words with formatting removed:
The effect of bead size on the activity of immobilised Yeast enzymes. Introduction; Enzymes serve as biological catalysts and as a result increase the number of reactions occurring within in a set period of time. To a similar effect yeast can be used to increase the rate of a reaction. It is possible to immobilise yeast using a solution such as Sodium alginate. This allows several usage's from the same enzyme batch and it also increases it's own stability. This technique is often seen in use in industry, one example of this is that seen in the textile industry. Yeast uses Sucrose as a form of energy, and can then hydrolyse it internally and brings out its constituent monosacharides. Using this, it is possible to investigate whether the size of the yeast beads affects the reaction, which takes place. In theory, the greater the surface area of the beads, the...
To see the full version of this document, and 145,320 others
