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    i have an internal assement on immobilise enzymes if anyone can think of anything more for me to revise about them then your help is very welcome thank you.

    Immobilise enzymes

    can leak
    slows down the rate of reaction
    can change the shape of the enzyme

    cross linkage
    less leakage
    slows down rate of reaction
    can change the shape of the enzyme

    slow as substrates have to pass through the cellulose wall
    no leakage
    doesn't change the shape of the enzyme

    why immobilise
    easy to remove or add the enzyme so reactions can started/stopped quickly
    enzymes aren't in the resulting products
    enzymes can be reused more reduces cost because of this
    more stable less likely to denature
    it also isolates the enzyme so you can test it individual effect on the speed of a reaction
    however if there is leakage the whole process must be stopped to correct the problem and remove the enzyme
    it takes a longer time to prepare

    food tests
    buiret- proteins
    Benedict's- reducing sugars
    ethanol emulsion test-lipids
    white emulsion forms

    protiens primary strut= sequence of amino acids
    2ndary= beta pleated sheets/alpha helix
    tertiary= how^ is folded forming the 3D strut
    enzymes are always globular

    You can continuously run the reaction or whatever you are doing

    Apart from that the list looks pretty exhaustive- this is for A level right?

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