Hold the syringe or plastic pipet containing the yeast-sodium alginate solution over a beaker containing 50 ml of 0.15M CaCl2. (hold over plastic cup about 1/3 full with 0.15M CaCl2). Very slowly depress the plunger so that a drop of the yeast-sodium alginate solution falls into the beaker. A sphere should form as the drop comes in contact with the CaCl2 solution and fall to the bottom of the beaker.
Obtain a small strainer and hold it over a cleanbeaker (hold over clean cup).Very carefully pour the contents of the beaker containing the yeast-sodiumalginate spheres into the strainer
If your variable is temperature, you will set up 3 water baths in styrofoam cups and add test tubes containing 15 mL of 3% hydrogen peroxide: One at room temperature One at a cold temperatureOne at a hot temperature To test enzyme activity, use a transfer loop to drop a yeast sphere into each test tube. Time how long it takes the sphere to rise from the bottom of the test tube to the top of the liquid.