Biology Lactase Lab Report Example
ABSTRACT: Two separate variables were hypothesized and tested within the confines of the experiment on their effects on the productivity of lactase enzyme. The measurement of light absorbance levels of different solutions based on both the concentration of o-nitrophenol (ONP) as well as the pH of the solution tested. To begin with, differing concentrations of ONP were tested to find the absorbance levels of ONP. Three different pH values, 5, 6, and 7, in solution, were tested over a period of 8 minutes and their absorbance’s recorded. Both plots of data were then used to find at which concentrations of ONP absorption levels, and thus enzyme activity rates, were at their highest across each of the three pH solutions. Based on the results of both experiments, it was found that a pH of 5 is the optimal pH for the productivity of lactase enzyme.
INTRODUCTION: Lactase enzyme is used throughout the food industry to break lactose, found in milk, down into the sugars glucose and galactose. A deficiency in lactase prevents the breakdown of lactose and results in what is called lactose intolerance, which can lead to digestion problems, cramps, and possibly diarrhea upon ingestion of dairy products (Phillips). Through the use of lactase outside of the body, milk is separated into its more viscous and creamy form for the production of dessert products such as ice cream. Many enzymes are proteins that lower the activation energy needed to start chemical reactions that are crucial to the survival of life. Alike to other proteins enzymes undergo changes in shape based on the surrounding environment, and thus their productivity changes as well. Many factors affect the productivity of enzyme including temperature, concentration of enzyme in a reaction, and pH (Gundlach 441). In this experiment the factors of concentration and pH were tested. The tests performed were done so in order to investigate the effects of pH and concentration difference on the overall
INTRODUCTION: Lactase enzyme is used throughout the food industry to break lactose, found in milk, down into the sugars glucose and galactose. A deficiency in lactase prevents the breakdown of lactose and results in what is called lactose intolerance, which can lead to digestion problems, cramps, and possibly diarrhea upon ingestion of dairy products (Phillips). Through the use of lactase outside of the body, milk is separated into its more viscous and creamy form for the production of dessert products such as ice cream. Many enzymes are proteins that lower the activation energy needed to start chemical reactions that are crucial to the survival of life. Alike to other proteins enzymes undergo changes in shape based on the surrounding environment, and thus their productivity changes as well. Many factors affect the productivity of enzyme including temperature, concentration of enzyme in a reaction, and pH (Gundlach 441). In this experiment the factors of concentration and pH were tested. The tests performed were done so in order to investigate the effects of pH and concentration difference on the overall
References: Fankhauser, David. "LACTASE pH OPTIMUM." . University of Cincinnati Clermont College,, 21 Nov 2009. Web. 1 May 2013. . Gundlach, G., and E. Luttermann-Semmer. "The Effect of pH and Temperature on the Stability and Enzymatic Activity of Prostatic Acid Phosphatase Studies on the Optimization of a Continuous Monitored Determination of Acid Phosphatase, II." Biochemisches Institut am Klinikum der Justus Liebig Universität Gießen. 25. (1987): 441-446. Print. Phillips, Theresa. "Enzymes Used in the Dairy Industry ." Biotech / Biomedical. About.com, n.d. Web. 1 May 2013. .