- •Carbohydrate
- •Minerals
- •Water: h2o
- •Mandatory Food Tests
- •Mandatory Activities
- •Investigation of Abiotic Factors (Three Mandatory Activities) Soil pH
- •Improper Trapping Techniques: all evasive species may not be captured and/or insufficient numbers captured in follow up surveying.
- •Mandatory Activities
- •Investigation of Abiotic Factors (Three Mandatory Activities) Soil pH
- •Improper Trapping Techniques: all evasive species may not be captured and/or insufficient numbers captured in follow up surveying.
- •Mandatory Activities
- •Investigation of Abiotic Factors (Three Mandatory Activities) Soil pH
- •Improper Trapping Techniques: all evasive species may not be captured and/or insufficient numbers captured in follow up surveying.
- •Mandatory Activities
- •Investigation of Abiotic Factors (Three Mandatory Activities) Soil pH
- •Improper Trapping Techniques: all evasive species may not be captured and/or insufficient numbers captured in follow up surveying.
- •Cell Structure
- •36 Of the 38 atPs from one molecule of glucose are produced in the mitochondrion.
- •Cell Structure
- •36 Of the 38 atPs from one molecule of glucose are produced in the mitochondrion.
- •Cell Structure
- •36 Of the 38 atPs from one molecule of glucose are produced in the mitochondrion.
- •Active Site Theory
- •Bioprocessing
- •Immobilised enzymes are not free in solution – for example they cam be held in a bead of soft permeable gel or coat the internal surface of a porous solid.
- •Mandatory Activities
- •Investigate the Effect of Heat Denaturation on the Activity of an Enzyme
- •Active Site Theory
- •Bioprocessing
- •Immobilised enzymes are not free in solution – for example they cam be held in a bead of soft permeable gel or coat the internal surface of a porous solid.
- •Mandatory Activities
- •Investigate the Effect of Heat Denaturation on the Activity of an Enzyme
- •Active Site Theory
- •Bioprocessing
- •Immobilised enzymes are not free in solution – for example they cam be held in a bead of soft permeable gel or coat the internal surface of a porous solid.
- •Mandatory Activities
- •Investigate the Effect of Heat Denaturation on the Activity of an Enzyme
- •Photosynthesis
- •In the Dark Stage electrons from chlorophyll, protons from the pool and carbon dioxide react together forming carbohydrate
- •Detailed Description of Photosynthesis
- •In fermentation the glucose is only partially broken down. A lot of energy is still available in ethanol and lactic acid.
- •Aerobic Respiration of Glucose (6c)
- •Bioprocessing With Immobilised Cells
- •Mandatory Activity
- •Insert a ‘fermentation lock’ into each.
- •Osmosis
- •Introduction
- •Isolation of dna from Plant Tissue Textbook Diagram: dna isolation from plant tissue.
- •Vegetative Structure Textbook Diagram: vegetative structure.
- •Vegetative structure is haploid (n).
- •In favourable conditions the zygospore germinates by meiosis.
- •Precautions
- •View the incubated plates through the clear lid - never remove the lid.
- •Functions of Plant Parts
- •Its nucleus also controls the sieve element.
- •Immunity: protection against pathogens — blood clotting; phagocytes, lymphocytes and antibodies distributed in blood.
- •Valves in the veins prevent the backflow of blood so the flow is in one correct direction towards the heart.
- •The Heart
- •The Lymphatic System
- •Mandatory Activities
- •Investigate the effect of exercise on your heart rate
- •Identify the arteries – pulmonary connected to right ventricle, aorta to left ventricle.
- •Plant Growth Regulators
- •Plant Protection Adaptations
- •Mandatory Activity
- •Investigate the Effect of Auxin on Plant Tissue
- •Improved chance of success by reducing competition and overcrowding.
- •Seed Dormancy
- •Seed Germination
- •Stages of Seedling Growth
- •Mandatory Activities
- •Incubate all plates upside down for 3 days at 20°c.
- •Seed Dormancy
- •Seed Germination
- •Stages of Seedling Growth
- •Mandatory Activities
- •Incubate all plates upside down for 3 days at 20°c.
Immobilised enzymes are not free in solution – for example they cam be held in a bead of soft permeable gel or coat the internal surface of a porous solid.
Teztbook Diagram: Bioreactor Setup.
Bioprocessing Procedure
Bioprocessing with immobilised enzymes is carried out in a bioreactor.
The gel beads, with the immobilised enzymes, are held in suspension in the nutrient medium.
The bioreactor is sterile – micro-organisms would have a major negative impact.
Temperature, pH, substrate and product concentration and waste level are checked constantly.
The product can be produced by continuous flow or batch processing.
Advantages of Immobilised Enzymes
Easier purification of the product as the separation of the enzyme beads is not a problem.
Easy to recover and recycle the enzymes – more economical process.
The enzymes remain functional for much longer as it is a gentler process.
Mandatory Activities
To Determine the Effect of pH on the Rate of Enzyme Action.
Textbook Diagram: show set up of the apparatus.
Substrate: starch. Enzyme: amylase.
Use the same volume of the same substrate and enzyme solutions.
Temperatrue at 37°C: heated water bath and thermomenter.
Different pH values: use buffer solutions – pH 3, pH 5, pH 7, pH 9, pH 11.
Experiment: starch + buffer + amylase.
Control: starch + buffer + water.
Each minute test a small sample of experiment and control for starch using iodine.
Control Results: no starch break down as blue-black is the constant result.
Experiment Results: record the time at which each first produced a yellow-brown result.
Yellow-brown means starch is not present, therefore starch breakdown occurred.
Calculate rate of enzyme activity: Rate = 1 ???ime
Repeat many times to verify the results.
Graph the results – pH on x-axis.
To Determine the Effect of Temperature on the Rate of Enzyme Action
Substrate: starch. Enzyme: amylase.
Use the same volume of the same substrate and enzyme solutions.
Suitable constant pH: pH 8 – use a buffer solution.
Different Temperatures: 0°C – use ice bath, 20°C – room temperature, use a heated water bath and thermometer for temperatures greater than room temperature (30°C, 40°C, 50°C….)
Experiment: starch + buffer + amylase.>
Control: starch + buffer + water.
Each minute test a small sample of experiment and control for starch using iodine.
Control Results: no starch break down as blue-black is the constant result.
Experiment Results: record the time at which each first produced a yellow-brown result.
Yellow-brown means starch is not present, therefore starch breakdown occurred.
Calculate rate of enzyme activity: Rate = 1 ???time
Repeat many times to verify the results.
Graph the results – temperature on x-axis.
Investigate the Effect of Heat Denaturation on the Activity of an Enzyme
Substrate: starch. Enzyme: amylase.
Use the same volume of the same substrate and enzyme solutions.
Suitable constant pH: pH 8 – use a buffer solution.
Temperatures: 37°C – human body temperature.
Control: starch + buffer + native amylase.
Experiment: starch + buffer + boiled saliva (helded at 100°C for 10 minutes).
Each minute test a small sample of experiment and control for starch using iodine.
Experiment: no starch break down as blue-black is the constant result.
Control: the yellow-brown colour indicates starch breakdown.
Native Amylase: starch breakdown. Denatured Amylase: no breakdown of starch
Conclusion: heat denaturation of the enzyme results in the loss of its catalytic activity.
Repeat many times to verify the results.
Prepare an Enzyme Immobilisation and Examine its Application
Preparation of Immobilised Enzyme
Prepare a solution of calcium chloride.
Mix sodium alginate and amylase solutions.
Draw the mixture into a syringe.
Gently squeeze drops of the mixture into the calcium chloride solution.
Allow the beads of immobilised amylase to harden in the calcium chloride solution.
Collect the beads in a strainer and wash with distilled water.
Examination of the Application of Immobilised Enzyme
Control Jar: amylase solution mixed with a starch solution.
Experiment Jar: immobilised enzyme beads in the same volume of the starch solution.
Temperature: 20°C – room temperature.
Swirl both jars equally.
Every minute test a sample from each for starch using iodine.
Record the time to achieve a yellow-brown colour – starch breakdown completed.
Now test for reducing sugar using Benedict’s Reagent – brick-red colour forms.
Note that it is much easier to remove the immobilised enzyme than the free enzyme from the product solution and the immobilised enzyme beads can be easily reused.