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Creating Sodium Alginate Yeast Beads (Immobilised enzymes)
1.	Preparing the 5% sodium alginate solution
1.1.	 Measure out 0.5gm of sodium alginate by using a balance and spatula, and with the measuring cylinder measure out 10ml of distilled water. 
1.2.	 Combine 0.5gm of sodium alginate with 10ml of distilled water, then mix well with a glass rod in the beaker. 
1.3.	 Set the beaker of sodium alginate solution aside for later use. 
2.	Preparing the yeast solution
2.1.	Measure out 0.5gm of dry yeast and 10ml of distilled water with a measuring cylinder.
2.2.	 Mix both the 0.5gm of dry yeast and 10 ml of distilled water well together with a glass rod in the beaker, until there are so more yeast visible in the mixture.  
2.3.	 Set the beaker of yeast solution aside for later use. 
3.	Preparing the alginate yeast solution
3.1.	 Combine both the 5% sodium alginate solution and yeast solution together in the beaker, mix the sodium alginate and yeast solution thoroughly with glass rod.
3.2.	 This creates the alginate yeast solution for the making of sodium alginate beads.
3.3.	 Set this solution aside and prepare for next step. 
4.	Preparing the 3% calcium chloride solution 
4.1.	 Measure out 1.4gm of calcium chloride by using a balance and spatula,  and with the measuring cylinder measure out 20ml of distilled water.
4.2.	 Combine 1.4gm of calcium chloride with 20ml of distilled water, then mix well with a glass rod in the beaker, until no visible calcium chloride is left in the mixture.
4.3.	 Set the solution aside and prepare for next step. 
5.	Preparing the alginate yeast beads 
5.1.	 Now the alginate yeast solution and the calcium chloride solution are both ready. 
5.2.	 By using the dropper, draw up the alginate yeast solution as prepared, then hold the dropper over to the beaker which contains the calcium chloride solution. 
5.3.	 Drop the alginate yeast solution into the beaker containing calcium chloride solution, from a high angle, to assure that the solution is fully submerged when comes in contact with the calcium chloride solution.  
5.4.	 The beads should be observed, continue the making of alginate yeast beads until there are approximate of 60 spheres, please make sure that the beads are in similar size. 
5.5.	 Let the beads stay in the calcium solution and hardens for 5 minutes. 
5.6.	  Dispose the beads that stays afloat. 
5.7.	 With the use of a strainer, strain out the spheres from the calcium chloride solution, and rinse thoroughly through distilled water. 
5.8.	 Then put the spheres in a petri dish and store with distilled water, prepare for later use in the experiment. 


Measuring the time for alginate yeast beads to rise to the surface
1.	Prepare a 25ml measuring cylinder, label the measuring cylinder according to the concentration of hydrogen peroxide needed to be experimented with the alginate yeast beads,  as 1.5%, 0.75%, 0.5%, 0.375%, 0.25% and 0%. 
2.	Fill in 20ml of  1.5% hydrogen peroxide into the corresponding the measuring cylinder that labels as 1.5%. 
3.	With the use of forceps, drop a sphere into cylinder filled with the 3% hydrogen peroxide. 
4.	Only begin the timer when all the beads has completely descends to the bottom of the measuring cylinder. 
5.	Time and record how long it take for the first bead and all the beads to rise to the surface. 
6.	Repeat the steps from #1-6, for the other concentrations (0.75%, 0.5%, 0.375%, 0.25% and 0%). 
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