Making Basic Enzymes

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Making Basic Enzymes at Home

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Making Basic Enzymes

  1. 1. The Cycle
  2. 2. Bromelain
  3. 3. Papain
  4. 4. i. Area of Industry ii. Enzyme iii. Application iv. Baking Industry v. Alpha-amylase & vi. To break down starch Proteases to sugar in flour and to lower the protein level of flour vii. Biofuel viii. Cellulases & ix. To break down ligninases cellulose into sugars so they can be fermented x. Infant Foods xi. Trypsin xii. To predigest baby foods xiii. Brewing xiv. Amylases, xv. To convert starch to glucanases, protases, simple sugar, split betaglucosidase, polysaccharides into malt, amyloglucosidase improve filtration, production of low-cal beer, remove cloudiness xvi. Fruit Juices xvii. Cellulases, xviii. To clarify fruit juices pectinases xix. Dairy xx. Rennin, lipases, xxi. Hydrolising protein in lactases cheese manufacturing, ripening cheese and breaking down lactose to glucose xxii. Detergent xxiii. Proteases, amylases,xxiv. Pre-soaks, remove lipases, cellulases starch residues in machine dishwashing, removal of fatty and oil stains, biological fabric conditioners xxv. Meat xxvi. Papain xxvii. To tenderize meatxxviii. Paper & Pulp xxix. Amylases, xylanases, xxx. Degrade starch to Cellulases, ligninases lower viscosities to aid sizing and coating paper, reduce bleach required for discolouring, soften paperxxxi.
  5. 5. i. Enzyme ii. Source iii. Application Catalase iv. Chicken Livers v. Food Processing vi. Lipase vii. Cow pancreas viii. Food Processing Actinidin ix. Kiwi fruit x. Food Processing Amylase xi. Barley, bacillus, xii. Brewing, starch and aspergillus baking Bromelain xiii. Pineapples xiv. Brewing Ficin xv. Figs xvi. Food Processing Lipoxygenase xvii. Soybeans xviii. Food Processing Papain xix. Papaya xx. Meat tenerising Protease xxi. Bacillus xxii. Detegentsxxiii.
  6. 6. Energy Basically: good smell good microbes, bad smell bad microbes. Microbes Can identify and measure enzymes through spectrophotometer Enzymes start forming here Enzymes Plus Other enzymes, amino acids, etc. Can measure reaction through brix level (refractometer) Glucose Time
  7. 7. papain bromelainmicrobesEnzyme s
  8. 8. Coctail of enzymes, microbes bromelainmicrobesmicrobes microbes crobes
  9. 9. Glucose consumption Microbial growth Enzyme Production Time/days 
  10. 10. Formula I: A General Enzyme Base for Cosmetic ProductsBanana, grape, Pineapple, apple, 6 kilograms in various proportionsorange, papaya, Mango stein according to person’s own formulaHoney 2 litersWater 20 LitersProcedure: Place all ingredientstogether in a sealed tank and mix.Leave for at least one year. Thisprocess can be sped up by placing anexisting enzyme in the mixture. Hunter & Yothangrong (2006)
  11. 11. Formula 4: Dishwashing LiquidEnzyme (base) Base will consist 15 Kilogramsheavily of citrus fruitsCoconut oil or CDE 2 kilogramAsh water 15 kilograms
  12. 12. Sodium Ammonian MonoEA DEA TEALauryl Sulphate Lauryl Sulphate Lauryl Sulphate Lauryl Sulphate Lauryl Sulphate Solubility Increases Viscosity Decreases Cold Storage Improves Mildness Increases Cost Increases Use as an ingredient in standard formulations
  13. 13. Attributes Generics Discount Lower Middle Leader Pharmac y Solids 5-15% 5-25% 10-30% 10-35% 25-40% 25-40% Level Primary SLS SLS/ALS ALS/ ALS/ DEA LS DEA LS Surfactant SLES SLES MEA LS MEA LS TEA LS TEA LS Secondary Alkanolamides Alkanolamides Alkanolamides Alkyl (amido) Alkyl (amido) Alkyl (amido) Surfactant Alkyl (amido) Betaines & Betaines & Betaines & Betaines & Amine Amine Oxides Amine Oxides Amine Oxides OxidesPacifier/Visc. Sodium Chloride Sodium Chloride Sodium Chloride Glycol Glycol Glycol Stearates Stearates Stearates Control Ethylene Glycols Ethylene Glycols Ethylene Glycols Functional Maybe in ascetic Maybe in ascetic Maybe in ascetic Number of Number of Number of Ingredients quantities quantities quantities choices choices choices Enzymes here Fragrance Low cost selections Low cost selections Low cost selections Higher cost Higher cost Higher cost selections selections selections Preservatives Formalin Formalin Sodium Benzoate Number of Number of Number of choices choices choices
  14. 14. Shampoo System profile (what everything does) Function Potential Material ObjectivePrimary surfactant ALS, ALES, TLS, SLES, NaDOBS Performance, strength, efficacy Secondary surfactant/ Coconut MEA, Cocamide MEA, Cocamidopropyl Tactile and sensory perception, impact, themeFoam Stabiliser Betaine or amine ingredients, efficacy Pacifier/Pearliser Ethylene Glycol Distearate, Glycol Stearate Tactile and sensory perception, general impression, impactViscosity Control Sodium chloride or gums Ingredients, general impression, strength Preservatives Potassium Sorbate, Diazolidonyl urea, Methyl and Ingredients, general impression Propyl ParabensFunctional Additives Guar, Hydroxypropyl Trimmonium Chloride Tactile and sensory perception, general Panthenol, Dimethicone, impression, spiritual Hydrolysed Keratin Protein impression, impact, efficacy, Enzymes here intangible benefits, signal attributes Fragrance Primarily aroma chemicals that are synthesized General impression, odour profile, impact, efficacy, used in conventional products, or natural essential intangible benefits, signal oils that become part of the active ingredients attributesAscetic Ingredients Aloe Vera, Green Tea Extract, Panthenol General impression, intangible benefits, tactile and sensory perception, impact, signal attributes Dyes Mainly synthetic, more naturals General impression, signal attributes
  15. 15. Auxiliary cleaner Anti dandruffProtein stain remover (mouthwash) Teeth whitener Skin whitener??? Skin softener Grease & oil remover Dead skin remover (anti aging) Odour remover Antiseptic???

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