Dear All,
I want to add some further components to fairly concentrated
solutions of enzymes. In mixing everything together, I introduce air
into the mixture. This causes the mixture to "foam" i.e. develop rather
stable air bubbles which I assume are being stabilised by protein films.
Can anyone suggest an additive to prevent these bubbles from forming (I
want to avoid any any harsh methods for getting rid of them eg
evacuating the mixture at low pressure)?
Thank you.
Alan Hart
