Volvox
Immobilised yeast
Immobilisation of yeast in calcium alginate beads
Summary
A practical method of immobilising yeast cells in calcium alginate is described. The entrapped cells can then be used to ferment sugar solutions. The volume of carbon dioxide produced can be measured.
Educational objectives
This method provides an introduction to the techniques of cell immobilisation and the quantitative study of fermentation.
Pre-knowledge and skills required by students
None.
Time taken in lesson
30 minutes
Preparation time
30 minutes
Specialist equipment and materials required
Sodium alginate.
Context where originally used
Used with students aged 10–16.
Additional information
Sodium alginate is available from suppliers of laboratory chemicals (it is also widely used in the food industry).
Author
Dean Madden
Author's address
NCBE
University of Reading
2 Earley Gate
Reading
RG6 6AU
Copyright HOLDER(s)
Copyright © Dean Madden 2007
COPYRIGHT TERMS
 Attribution required
 No derivative works
 No endorsement
 Share and share alike
 No commercial use without permission
 No practical kits without permission
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