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    ive googled btw.
    i have a few qus:
    1. the useful life of protease enyzmes is extended whe nthey are immobilised (as opposed to being in solution). Using what you know of enzyme structure, explain why immobilisation has this effect in this case??

    2. describe a factor that would affect the rate of end-product harvest from immobilised enzymes

    3. how would a biosenser monitor blood alcohol level
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    (Original post by SS92)
    ive googled btw.
    i have a few qus:
    1. the useful life of protease enyzmes is extended whe nthey are immobilised (as opposed to being in solution). Using what you know of enzyme structure, explain why immobilisation has this effect in this case??
    Enzymes are very sensitive to temperature and pH changes. Changes that are significant enough, cause the enzyme to denature. If the enzymes are immobilised then the matrix, or membrane to which they are bound makes the enzyme more thermostable and less susceptible to denaturation.


    Don't know about the others
 
 
 
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