Investigating the Effect of Lipase Concentration on the Breakdown of Fat in Milk

Next prepare the third test tube with an accurate measurement of 5ml sodium carbonate once again labelling appropriately.

Given the background, we hypothesized that for the first experiment, the lactase will break down lactose in milk and have a similar effect to sucrose. We also predicted that the Milk + Lactase reactant would have more glucose, the Milk + Water reactant would have a little bit of glucose broken down, the Sucrose + Lactase reactant would have less glucose than the Milk + Water reactant, and the Sucrose + Water reactant would have little to no glucose at all. As for the first procedure of the second experiment, we had hypothesized the more basic the solution would become, then the more glucose there would be. Our prediction for the first procedure of the second experiment was that there would be no glucose found in the solutions containing pH 4 and pH 7. For the second procedure of the second experiment, our hypothesis was that glucose would be present in the reactants at 4ºC and 25ºC while the reactant that had been in the hot water bath at 100ºC would have little to no glucose because it would have evaporated. We predicted that for this temperature experiment, the glucose would evaporate at 100ºC and would remain at 4ºC and 25ºC. For the first experiment we had found that a reactant of Milk + Lactase have high levels of glucose, while the other three reactants do not. As for the second experiment, for the first procedure, amounts of glucose were found in

To ensure the experiment was kept as a fair test a number of variables were controlled. The temperature of the solutions was kept constant by placing the boiling tubes into a test tube rack and setting it into a water bath with a fixed temperature of 25oC. The temperature needed to be kept low and fixed as a high temperature would denature the enzymes, they would therefore be unable to break down the gelatine and no results would be produced from the experiment. Keeping a constant temperature also meant that the solutions reacted at the same rate.

Test tube 1 should have .04 g of benzophenone, test tube 2 should also have .04 g of benzophenone, etc., up to the fourth test tube.

We then placed 1.5ml of 2.5mM ONPG solution in each cuvette, creating a second serial dilution. This process helped us determine the best enzyme concentration to use for temperature, which was 1/1000. Next, we gathered eight cuvettes prepared with the serial dilution, placing two in the water bath, four in the ice, and leaving two out in the room to maintain a constant temperature. the two in the ice would be for 0 degrees Celsius, the four in the water bath will be body temperature of 37 degrees and 60 degrees Celsius, and the remaining two left out will be for the room temperature of 23 degrees Celsius. When the temperature was reached by looking at the thermometer, 1.5ml of ONPG was added and quickly placed in the spectrophotometer to determine

0.1 gram of my product from the first trial was weighed in a tray and was then added to a third test tube containing 2.0 mL of Iron (III) chloride, which was measured using a 10 mL graduated cylinder, to test for phenols. This was repeated once more to validate results.

in all of the test tubes, some of the enzymes will work faster in some

In test tube 1 add 5mL of water, 10 drops of water and 20 drops of Benedict’s solution

For this lab we will be using an enzyme to catalyze a reaction to speed up the process of turning 2H2O2 into 2H2O + O2. An enzyme is a specific protein molecule that catalyze a specific chemical reaction. The catalase enzyme will be used. Catalase is an enzyme that helps break down H2O2 (Peroxide). These enzymes can be found in your liver to help break down toxins.

Aim: The aim of the experiment is to test the effect temperature has on the activity of the enzyme rennin.

The first experiment begun by filling a 600-ml beaker, almost to the top, with water. Next, a 10-ml graduated cylinder was filled to the top with water. Once water was added to the beaker and graduated cylinder, a thumb was placed over the top of the graduated cylinder. This would ensure that no water was let out and no bubbles were let into the graduated cylinder. Next, it was turned upside down and fully submerged into the beaker. Then, a U-shaped glass tube was attained. The short end of the glass tube was placed into the beaker with the tip inside of the graduated cylinder. Next, a 50-ml Erlenmeyer flask was received. After, 10-ml of substrate concentration and 10-ml of catalase/buffer solution were placed into the flask. A rubber stopper was then placed on the opening of the flask. After adding these, the flask was held at the neck and spun softly

The aim of this experiment is to analyse the affects amylase inhibitors have on the rate of enzyme activity.

4.Measure 35mL of warm water and add them into each of the 4 test tubes at about roughly the same time. It is essential that the water is warm. Do not seal the test tube.

Then, the test tubes were placed in the test tube rack. A plastic dropper was used to measure the number of drops that were deposited in every test tube. To test for temperature and for pH levels, in the number one test tube, twenty drops of Hydrochloric Acid (HCL) were added. For the number two test tube, twenty drops of water (H2O) were added. For the number three test tube, twenty drops of sodium hydroxide (NaOH) were added.

8) One package of active dry yeast was added to the bottle labeled ‘10 mL sugar’ and solution was swirled by rod gently.