Measurement and Variability of Crude Urease Enzyme for Enzyme Induced Carbonate Precipitation (EICP) Applications

Two challenges in the implementation of enzyme induced carbonate precipitation(EICP) are the cost of enzyme and the variability of the enzyme. Urease enzyme costs can be lowered drastically with the use of crude extract from plant materials, but experience has shown variability in the source of the crude urease enzyme, the crude urease enzyme extraction methods, and the concentration of the EICP solution can cause significant variability in the efficacy of the EICP solution. This thesis examines the variability in the efficacy of crude enzyme derived from jack beans (Canavalia ensiformis) and sword beans (Canavalia gladiata), two of the most commonly used sources of urease enzyme for EICP. The sources of variability investigated herein include the crude extraction method (including the effect of the bean husks on extraction) and different chemical constituent concentrations. These effects were assessed using enzyme activity measurements and precipitation efficiency tests. The activity tests were performed via spectrophotometry using Nessler's reagent. The precipitation tests looked at the influence of chemical constituent concentrations of 0.67 M calcium chloride and 1 M urea with non-fat dry milk in the EICP solutions and a higher concentration solution with chemical constituent concentrations of 2 M for both calcium chloride and urea with non-fat dry milk. The high concentration solution was selected based on preliminary testing results to maximize carbonate precipitation in one cycle of treatment. Significant sources of a decline in activity (and increase in variation) of the crude urease enzyme were found in extraction from sword beans with husks, high chemical constituent concentrations, and juicing instead of cheesecloth filtration. This thesis also examines the accuracy of commonly used correlation factors for converting electrical conductivity to urease enzyme activity. Crude jack bean and sword bean urease enzyme activity measurement via electrical conductivity was found to have a correlation coefficient that differed from the previously reported correlation when compared to activity measured via the more accurate spectrophotometry using Nessler’s reagent measurements.