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Abbreviations
- D:
-
diffusion coefficient of substrate in gel
- [E]gel :
-
active enzyme concentration per unit volume of gel
- F:
-
function defined by Eq. (3)
- H:
-
fractional extent of hydiation of gel
- k ′c :
-
catalytic constant of enzyme in gel
- K ′m :
-
Michaelis constant of enzyme in gel
- l:
-
membrane thickness
- M:
-
molecular weight of substrate
- R:
-
radius of spherical gel particles
- [S]:
-
substrate concentration in gel
- υ ′ :
-
rate of enzyme catalyzed reaction per unit volume of gel
- α:
-
defined by Eq. (4)
- β:
-
Damköhler number =α 2 l 2, or =α 2 R 2
- η:
-
effectiveness factor, i. e.: rate catalyzed by gel entrapped enzyme relative to rate of free enzyme under equivalent conditions
- φ:
-
Thiele modulus (Eq. 6)
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O'Driscoll, F. (1976). Preparation and properties of gel entrapped enzymes. In: Advances in Biochemical Engineering, Volume 4. Advances in Biochemical Engineering, vol 4. Springer, Berlin, Heidelberg. https://doi.org/10.1007/3-540-07747-2_8
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