Effects Of Lactose On Ice Cream

Now I just kept checking the remaining containers and the cream in the cardboard cup were melting faster than the other two.

Lactose Intolerance Lactose intolerance is the inability to digest significant amounts of lactose, the predominant sugar of milk. This inability results from a shortage of the enzyme lactase, which is normally produced by the cells that line the small intestine. Lactase breaks down milk sugar into simpler forms that can then be absorbed into the bloodstream. When there is not enough lactase to digest the amount of lactose consumed, the results, although not usually dangerous, may be very distressing. While not all persons deficient in lactase have symptoms, those who do are considered to be lactose intolerant.

Spread the mixture into a very thin layer over a full sized piece of paper.

Fill the rest of the container almost to the top with the oil and let the mixture separate.

According to “Got Lactose?”, cultural behavior affects evolution. In this excerpt, it is shown that cultures that included lactose in their diets, such as European and East African cultures, are lactase persistent in adulthood. Other cultures, such as Asian cultures, that did not include lactose in their diets, did not continue to be lactase persistent in adulthood. This is shown in the example of what happens during a famine. During famine, when milk was a majority source of food, those who could not process lactose died off, leaving those who can process lactose to survive. So now, those there today have the mutation that allows them to process lacto

will be placed on each ice cube needed for the experiment. • 1 bag of white sugar, 1 tsp. will be placed on each ice cube needed for the experiment. • 1 small saucer (plate) that will be where the ice cube is placed. • 1 spoon (teaspoon) to use to drop the materials onto the ice • Timer to measure the time on how much the ice has melted at a certain point.

Fill granulated cylinder with water by submerging and make sure no bubbles at the top.

few tablespoons of water, and then cover with a plastic wrap. Let this heat for

Sprinkle the mix onto a metal plate and then make a depression in the middle.

We then tested the last set of test tubes containing milk and lactase, we did this to find which ones would present the most glucose concentration results, when placed in different temperatures, 4°C, boiling and room temperature. What we wanted to know was how far temperature could affect lactase to perform its enzymatic activity. We hypothesized that if the lactase is placed in a high or low temperature outside its active range, the temperatures would have a negative impact on the functions of the enzyme. If the temperature has an affect on lactose then we would see some temperatures in which lactase will be function able. We came to a conclusion that enzymes work at a temperature that is closest to body temperature (25°C); boiling water (100°C) denatures the enzyme, while the enzyme is not able to function properly if

Look for the words "lactose-free" or "lactose-reduced" on food labels. Your child can have lactose-free foods and may be able to have small amounts of lactose-reduced foods.

Do Happy Cows Make Better Milk? : Analysis of the Chemical Components of Milk The main goal of this lab was to correctly separate milk into its major components. Other objectives included: performing basic qualitative tests to confirm correct separation, identifying the major components of milk, and assigning polar and non-polar properties to components of milk.

Lastly, ice cream has vitamin A which helps maintain your eyesight and helps your body produce white blood cells. These all relate to the purpose of the experiment to help better understand how they affect the human both and the

The purpose of this lab is to examine the specificity of the lactase enzyme to a specific substrate and how it can denature due to the rise in temperature.

precipitate; then pour over the solid in the funnel. Finally, pour two 10-mL portions of