What Causes Lactose Intolerance

If someone is lactose intolerant, that means that they are lacking the enzyme lactase, so the lactose does not get broken down into galactose and glucose. If lactose goes undigested it creates many problems. It causes dehydrations because water and electrolytes get pulled into the intestines by the lactose, which acts like an osmotic agent. The result of the increased amount of lactose would be diarrhea, bloating, and gassiness. Although being lactose intolerant seems to be abnormal, it is actually natural. The production of the enzyme, lactase, is a mutation of the LTC gene, it allows us to produce lactase as adults. In all other mammals lactase is produced during infancy but not during adulthood.

-Lactase deficiency is a deficiency in the enzyme that breaks down lactose. The causes of lactase deficiency include congenital defects, secondary lactase deficiency, and primary (acquired).

In this experiment, the results identify the different temperatures that the lactase enzymes were most effective and ineffective at. At 0°, 1% of glucose was present in the milk meaning that the lacteeze enzymes were effective at the temperature but the reaction time of the enzymes were slower. At 40°, the milk contained the maximum amount of glucose at 2% or more. This indicates that at this temperature, the lacteeze enzymes work the most effective and they have the most amount of collisions which increases the reaction time and breaks down the lactose quicker. At 100°, there was no glucose present in the milk. This meant that all the lactase enzymes were denatured in the hot temperature and none of the lactose sugars were broken down.

Figure 1: After these test tubes were added with HNO3 and heated for 1 hour, they were allowed to cool at room temperature over one week. Lactose, Galactose, and the unknown formed a white precipitate on the bottom of the tubes, whereas the control and glucose remained colorless. This mucic acid test was extremely helpful since it helped to narrow down the possibilities for the unknown. The unknown carbohydrate had to be either lactose or galactose.

“Lactase is an enzyme that breaks down lactose, the sugar in milk. It is produced by the cells lining of the small intestine. Most people are born producing it, but often make less of it as they age, which causes lactose intolerance the symptoms for this include nausea, bloating, and diarrhea to name a few. This enzyme is produced

These metaphors describe the way that federal, state, and local governments share responsibilities and divide roles. The terms layer cake was used to describe a closed system where all three of the levels of government, federal, state, and local, were all separate from each other (Cronkhite, 2013). Each level was viewed as being separate and disconnected from the other two levels where each system acted as closed system (Cronkhite, 2013). This system also was called dual federalism (AP, n.d.). Under the layer cake description of government each level is seen to have control over certain areas. The layer cake form is characterized by view that the Constitution gives the federal government power over national defense and foreign policy and

Who is a lactose intolerant person? This is a person who cannot digest lactose when ingested into his body. How do you know that you are lactose intolerant? If you take fresh dairy products and diarrhoea or get stomach upsets like bloating, pain, or cramps, regurgitation, flatulence, or gas, borborygmi- rumbling and gurgling in the stomach, nausea sometimes accompanied by vomiting, you could most likely be a victim.

The recovery yield of lactose was expected to be 2.4g/ 50ml as the milk contained 12g/ 250ml (4.8% w/v). The experimental yield was 1.2g, thus the percent yield is 50% of what was to be expected. This low recovery yield could be due to the β-anomer of lactose remaining soluble in aqueous solution and would have required very concentrated solutions at high temperatures to precipitate. This lab focused on the crystallization of α-lactose by placing it ethanol, where α-lactose is slightly insoluble. Thus, there would be a large amount of the β-lactose lost.

When looking at the lac operon regulation it is important to consider the lacI gene and the lac repressor- a protein, (UW-Milwaukee, 2017). The repressor is under the control of its own promoter and is expressed separate from the lac operon. In this experiment when lactose is available (the inducer) is bound to lacI it inactivates the lacI, losing its ability to bind DNA. This cascade results in the increase in lac operon transcription and thus β -galactosidase for the breakdown of lactose (UW-Milwaukee, 2017). When lactose is not present the lacI binds to the operator getting in the way of the transcription occurring (KhanAcademy).

a. Lactose intolerance means that people who lack or have less lactose enzymes in the digestive system cannot completely break it down into glucose and galactoe, so it may lead to some adverse reactions.

Tolerance or Intolerance to lactose varies in throughout the world. In Northwestern Europe, the Swedes and Danes have a high persistence to lactose. As you move to the west and south the persistence to lactose declines. This also occurs in India where the north and south are more tolerant (Swallow). About seventy five percent of African American and Native American are lactose intolerant and about ninety percent of Asians are too (Horner).

Persons who suffer from lactase deficiency and do not avoid lactose may suffer from weight loss and malnutrition. The severity of symptoms varies depending on the amount of lactose each individual can tolerate. Some of the symptoms may be similar to those of milk allergy but milk allergies can cause the body to react quicker, more often within a few minutes. Common symptoms include nausea, cramps, bloating, gas, and diarrhoea, which begin about 30 minutes to 2 hours after eating or drinking foods containing lactose.

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

Those who don’t produce lactase are referred to as lactose intolerant or lactase nonpersistant. When lactose-intolerant people drink milk, the lactose passes through the GI system undigested and may causes gas, bloating and sometimes diarrhea. Only a significant minority of adults around the world can digest milk; they are considered lactose tolerant or lactase persistent. After mammals no longer need their mother’s milk after birth, lactase production shuts down, presumably this is because milk is no longer needed. Some populations of humans however, continue to produce lactase, and are able to consume milk from other mammals. The digestion of milk and glucose begins at the oral cavity, travels down the esophagus into the stomach where it is digested and moved into the small intestine. As glucose enters the small intestine it is absorbed into the blood stream with the help of insulin which is released from the alpha cells in the pancreas. Whatever glucose isn’t needed right away is converted into glycogen, a polysaccharide that is stored in your liver and muscles as a backup source of

There are over 200 different complexes that exist in human milk. One of those complexes are