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Enzyme Immobilisation:
The use of enzymes as catalysts is well known in a number of industries, such as baking or wine making. But punfied enzymes are soluble in water. It is, therefore, not easy to remove them from the final product. Further, it is difficult to re-use them. Thus, enzyme activity is lost in one cycle of the chemical reaction. These difficulties led to the development in the late 1960s of immobilised enzymes. The trick is to link an enzyme chemically to a large molecule, such as gelatin. It can then be used as a catalyst, and it can be extracted with the large molecule, for use once again. Immobilised enzymes have been successfully used in the production of semi-synthetic penicillin and in the large scale production of fructose from maize. Fructose is sweeter than glucose, yet it has the same calorific value and is used as a low calorie sweetener.
Determine the term - soil moisture The higher the soil moisture, the more rapid is the rate of reaction. The quantity of liming material to be applied to raise the soil pH to a
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What happens if the elasticity of Price expectations is less than one?
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To show the differences in soil particles Secure some glass jars that hold about half Gallon or two litres of water. Place various handfuls of soil in a jar. Fill the jar with
Why are peaty and marshy soils highly acidic? The acidity is due to decomposition of organic matter under anaerobic conditions and formation of sulphuric acid.
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