PPP problem

N

NThomas

Hello,

Our freezer was turned off and I want to check that our PPP is ok for when we look at phosphatase activity.

The plan is to use our standard protocol (mix 5ml buffer, 1ml 1% PPP and 1ml extracted enzyme - incubate 20mins @ 30oC then add 5ml 10% sodium carbonate), but using sprouted mung beans instead of beansprouts. Any ideas how long I should sprout the beans for to get a decent amount of phosphatase activity?

I don't need anything exact, I just need to know if the PPP will be ok for our AH projects.

Thanks!
 
Mirage said:
From SAPS

There is a guide/notes for sprouting your beans

tbh I’d be tempted just to buy in some beansprouts
Click to expand...
The problem is the system that I have to buy things through the school. It would take over a week to buy beansprouts, unless I buy them out of pocket, which I don't want to do....

So I thought I would try sprouting my own, just wondering what's the minimum amount of time I can leave them for.....

Thanks for the reply though :)
 
Last edited:
NThomas said:
The problem is the system that I have to buy things through the school. It would take over a week to buy beansprouts, unless I buy them out of pocket, which I don't want to do....

So I thought I would try sprouting my own, just wondering what's the minimum amount of time I can leave them for.....

Thanks for the reply though :)
Click to expand...
Ask HE to order - wherever they get their stuff from

Here, I order all supermarket goods etc through them as they have a cc

the attached document suggests:

"Beansprouts

It will usually be more convenient to buy a 500 g packet of beansprouts from a supermarket.

Alternatively, soak mung bean seeds in a shallow dish and pour off excess water. Rinse two times each day with fresh water and drain. CARE: Too much water will cause them to rot, too little and they will dry out. Leave in a dark cupboard at about 25°C and harvest after 3 days. When making the enzyme solution from this source 1 cm3 of water should be added for every seedling used. Most of the water should be added after the seedlings have been crushed using a mortar and pestle".
 
Mirage said:
Ask HE to order - wherever they get their stuff from

Here, I order all supermarket goods etc through them as they have a cc

the attached document suggests:

"Beansprouts

It will usually be more convenient to buy a 500 g packet of beansprouts from a supermarket.

Alternatively, soak mung bean seeds in a shallow dish and pour off excess water. Rinse two times each day with fresh water and drain. CARE: Too much water will cause them to rot, too little and they will dry out. Leave in a dark cupboard at about 25°C and harvest after 3 days. When making the enzyme solution from this source 1 cm3 of water should be added for every seedling used. Most of the water should be added after the seedlings have been crushed using a mortar and pestle".
Click to expand...
Perfect - thanks! I missed the bit at the bottom.... doh!
 
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