The Effect of Substrates and Temperature on Lactose and its Shape, A list

Lactase is an enzyme located in the mammalian small intestine that breaks down lactose into sugars, glucose and galactose. It is a necessary enzyme in order to digest lactose, a milk sugar, which cannot be absorbed directly.

Secondary to the discussion post assignment for this week, I learned about lactose intolerance. When an individual drinks milk, an enzyme lactase, breaks down the lactose in the milk into two monosaccharides glucose and galactose which the individual then uses as energy for the body (Open Learning Initiative, 2015, pg.93). However, numerous individuals lack the necessary lactase needed to properly break down the lactose in their small intestine, resulting in bacteria in the colon breaking

It contains the mineral calcium, which build bones and keep them healthy. Osteoporosis is a condition where your bones are pourous and break or fracture very easily. Drinking milk and obtaining calcium helps prevent this in a major way. Protein is also found in milk, and is also extremely important.. Protein is used by your body to repair and make tissue, such as your hair and nails, and is also used to make enzymes, such as lactase, to speed up chemical reactions in your body. One last thing found in protein is potassium. Potassium helps maintain mineral and water throughout your body, can help control muscle growth and plays a big role in nerve function. Regular drinking milk is broken into four main types, with countless products branching off. These four types are whole milk, 1% milk, 2% milk, and skim milk. The types are divided by their fat contents (whole being the highest in fat, skim being the lowest). The brand of milk that will be used in this experiment is Horizon. This brand is part of the National Organic Program, so the cows producing the milk will not be genetically modified. This means the cows will not be given any hormones or preservatives, which could potentially effect the milk, and how the lactase responds to

E. coli has an operon that codes for the breakdown of lactose. Within this lactose (Lac) operon, there are 6 total genes: LacI, LacP, LacO, LacZ, LacY, and LacA. LacI codes for the repressor that binds to the LacO operator (Hartl, 2011). The promoter region (LacP) is where RNA polymerase binds to begin transcription. LacZ codes for the enzyme (beta-galactosidase) that cleaves galactosides, glycosides containing galactose, into useable energy sources (Juers et al., 2012). For example, lactose is hydrolyzed into galactose and glucose. LacY codes for the membrane protein,

Is it in the processing of the milk or something different? It only makes sense that it has to do with the human’s ability to process the milk. People who are lactose intolerant lack an enzyme called lactase that is found in the digestive system to breakdown lactose. Lactose is a sugar that is found in dairy products most notably milk. There are four types of lactose intolerance and they are Primary Lactase deficiency, secondary lactase deficiency, congenital lactase deficiency and familial lactase deficiency. Primary lactase deficiency is the most common and develops when a person is under 20 years old. Secondary lactase deficiency is when there is a problem with the small intestines and lactase production is very low. Congenital lactase deficiency is caused by a genetic mutation that produces little to no lactase and is inherited from the parents. Finally, familial lactase deficiency means the production of lactase is good but it is not enough to breakdown the lactase into glucose and transmit it into the bloodstream adequately and this is also inherited from parents. Based on this research I am convinced that a large population of the world cannot process milk because they have some form of lactose intolerence given the four possibilities previously stated. Milk still has all the nutrients, calcium and protein to help develop growing children and provide health benefits to humans. Lactose intolerance or the lack of the enzyme causes people to become sick from the consumption of milk and not necessarily milk itself.

Module four discussed lactose intolerance and dumping syndrome in great detail, then briefly explained other disorders of the GI tract and pancreases. Lactose intolerance occurs when the body can no longer efficiently digest lactose result in bloating, cramping, and sever diarrhea. Lactose is not directly absorbed by the body, so lactase has to break it down into glucose and galactose. The breakdown of lactose occurs in the last part of the small intestine, but if this does not occur then lactose will move to the colon causing an osmotic effect. The osmotic effect will causes water to diffuse into the colon through capillaries of the intestinal tissue. Colonic bacteria will start to metabolize lactose, and produce gases such as carbon dioxide, methane and hydrogen gas.

The enzyme is initially made by infants, but production is lessened as they reach adulthood. Almost 100% of American and Asian Indians, 50-80% of Hispanics, 60-80% of blacks and Ashkenazi Jews, and 2% of Northern Europeans are affected by lactose intolerance by the time they reach adulthood (“Lactose Intolerance in Children and Adolescents” 3). For infants it is necessary for their diet to have milk, but adults do not require it.

Lactose intolerance is a disorder where the body has a decreased ability to digest a sugar in milk products called lactose due to lack of the enzyme lactase found in the duodenum, which breaks down lactase into galactose and glucose. This disorder is more common in adults, and mostly occurs in Asia and Africa, where lactose intolerance is as high as 95% in some parts. In northern Europe however, this disorder occurs in less than 10% of the population. People who are lactose intolerant must learn how to avoid the symptoms while getting enough of the nutrients in milk products.

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.

The purpose of this experiement is to determine the effect of temperature on the rate of enzyme

Lactase works well within a limited range of both pH and temperature in its environment, thus making it dependent on both elements for it to complete this essential reaction. If lactase is seen as non-functional because of temperature or pH extremes, the

Both literature values for the total carbohydrate concentrations in the milk samples were 45.85 mg/mL. This does not compare satisfactorily with our experimental total carbohydrate concentration for milk at 0.3682 mg/mL, and for lactase-treated milk at 0.0809 mg/mL. With these numbers equating only a fraction of the desired concentration values, there is significant error that occurred in the aniline assay. Perhaps the lactose present in the milk samples was not efficiently hydrolyzed to its glucose and galactose monomers, leaving little glucose to analyze through absorbance analysis. Other errors include the preparation of inaccurate dilutions, which could explain the lack of linearity in our standard samples when forming a line of best-fit

When it comes to dairy organic baby formula, there are many advantages and disadvantages. If your baby is lactose intolerant, dairy formula is out of

Lactose intolerance is a common digestive condition where the body is unable to digest lactose, a natural sugar that is found in milk and dairy products. During a normal digestion, lactose is broken down by an enzyme called lactase into glucose and galactose. People with lactose intolerance do not produce enough of lactase; so lactose stays in the digestive system where the gut bacteria resulting in the production of gases ferment it. The lack of lactase can be variable, permanent or transient, particularly in young children who often develop a temporary lactose intolerance concomitantly with an infection of the digestive tract. While some lactose intolerance individuals are unable to digest any milk product at all, some are able to tolerate

In this experiment, my group and I were supposed to see if lactase would bind and catalyze with lactose or maltose. Accordingly, to the instructions, we mixed lactase with lactose and maltose in different test tubes, then put the test tubes in 40 degree Celsius water to incubate. After incubating, we recorded our results. In our results, lactose had 5 mg/dL of glucose, while maltose had a negative result or no glucose. Throughout the experiments, I learned that lactase breaks down lactose, which means that lactase will catalyze with lactose and not with maltose.