Discuss how adsorption, covalent binding, entrapment and encapsulation are used to immobilize enzymes in the food industry.
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Discuss how adsorption, covalent binding, entrapment and encapsulation are used to immobilize enzymes in the food industry.
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Solved in 4 steps
- Choose an enzyme or therapeutic protein of high market value. Explain the biological process used to produce it in terms of the cell line used, mode (batch, semi-batch, etc), and purification steps used.Provide a photograph of an autoclave with labels. Discuss briefly how autoclaving control microbial growth.Explain how osmotic pressure and pH are used in preserving foods. What effects do they have on microbes?
- Briefly discuss the ways in which microorganisms degrade and use common monosaccharides, disaccharides, and polysaccharides from both external and internal sources.Explain about different types of bioreactors and how they are used in cell suspension culture. What are the advantage and limitations of each bioreactors?Choose the best biomaterials (Metal, Polymer, Ceramic) for the following applications with the at least three reasons.
- Briefly comment on the use of alkaline phosphatase assays as a diagnostic aid for a single named common medical condition.Explain briefly effects and importance of following phenomena on bioreactor design. oxygen demand foam production shear and viscosity growth rate pHName the desirable characteristics of chemical control agents.