Investigating How Lactose Increases the Concentration of Glucose
Introduction:
Lactose is a very useful sugar although it is very useful but it
cannot be used in the food products because many people are intolerant
to lactose. It has low solubility in compare of monosaccharide sugar
and it tend to produce crystals.however lactose is only 20% sweet and
sucrose and if it’s intended to be used in foods then a large amount
of it was needed to achieve the sweetness in the food. Lactose is a
disaccharide sugar and it is found in milk. When cheese is made a
large amount of whey is produced. So if this whey is produced (it is
rich in lactose and protein) is drained into the sewage then due to
its high nutrients encourages the growth of microorganisms. As they
grew larger then fines (goods and raw materials) in the industry can
be imposed this pollution and can cause a big loss.
Aim:
To investigate how the concentration of glucose is increased over time
if immobilised lactose (enzyme is added to the whey)
Hypothesis:
The whey can be produce by adding rennet to the milk to separate the
lactose from the cream. My hypothesis is that is no glucose present in
whey originally but as the enzyme is added then the concentration of
glucose will increase overtime as lactose will be broken down into
glucose and galactose.
Plan:
To produce whey from the milk.
Apparatus:
Ø Milk
Ø Rennet
Ø 10cm3 measuring cylinder
Ø Incubator (at 370c)
Ø Glass rod
Ø Tea strainer
Ø Small beaker
Method:1
Firstly measure out 10cm3 of milk in a small beaker. While doing this
set the incubator (used to heat up the milk) at approximately 370c.
Then add 3-4 drops of rennet to the milk in the beaker and stir it to
mix the rennet with milk to get as much whey as possible with this
reaction. Then check the temperature of the incubator to see if it is
2. Drop a gummy bear into each of your prepared beaker or cup and place the beaker or cup
Investigating the Effect of Substrate Concentration on Catalase Reaction. Planning -Aim : The aim of the experiment is to examine how the concentration of the substrate (Hydrogen Peroxide, H2O2) affects the rate of reaction. the enzyme (catalase).
· Add 2g of yeast to the water and add sugar (1g, 2g, …up to 5g).
7. Using the stirring wire, stir the mixture until the solute completely dissolves. Turn the heat source off, and allow the solution to cool.
The Effects of Concentration of Sugar on the Respiration Rate of Yeast Investigating the effect of concentration of sugar on the respiration rate of yeast We did an investigation to find how different concentrations of sugar effect the respiration rate of yeast and which type of concentration works best. Respiration is not breathing in and out; it is the breakdown of glucose to make energy using oxygen. Every living cell in every living organism uses respiration to make energy all the time. Plants respire (as well as photosynthesise) to release energy for growth, active uptake, etc…. They can also respire anaerobically (without oxygen) to produce ethanol and carbon dioxide as by-products.
The purpose of this investigation is to test the effects of multiple sugar substances on the respiration of yeast. Most people think of yeast when they think of what makes bread rise, cheese, alcoholic beverages, or other food products. Another type of yeast can also cause yeast infections, an infection of the skin. Yeasts (Saccharomyces) are tiny, microscopic organisms with a thin membrane and are usually oval or circular-shaped. They are a type of single-celled fungi of the class Ascomycetes, capable of processing sugar into alcohol and carbon dioxide (CO2 ) ; this process is known as fermentation. Fermentation and the products are the main focus points for this experiment being that cellular respiration of yeasts happens via the process of fermentation, which creates by-products of alcohol and CO2. The level of CO2 produced by the yeasts will show how effective each sugar substance is in providing cellular energy for the yeasts.
Plan 1. Collect 4 different sized beakers 2. Boil some water in the kettle 3. Pour 50ml into each beaker 4. After 1 minute check temperature 5.
Rinse your beaker thoroughly to wash any excess powder. 12. Repeat steps 7-11 3 more times for reliability. To make sure the temperature still stays hot by continue heating the water a little bit using the hot plate. 13.
In a 100ml beaker place 50mls of water, measure the temperature of the water and record this initial temperature onto a table. Set the timer and add one teaspoon of Ammonium Nitrate to the water, stir this continuously until the Ammonium Nitrate has dissolved.
Add 250ml of water to the sample to set the moisture content at 5% then mix the sample.
The concentration of Milk Ø The volume of Rennin Ø The volume of Milk Ø The temperature of the reaction Ø Agitation The factor I have chosen to explore is the concentration of Rennin because I believe that varying the temperature of the reaction is very hard to control and therefore may be inaccurate and agitation is a very simple investigation.
I shall add water as that is the only way I can find out how
The Effects of Temperature on the Rate of Clotting Milk and Rennet Introduction ------------ The following experiment investigates the effects of different temperatures on a mixture of rennet and whole milk. On having the choice between testing the mixtures reactions at various temperatures, or testing the mixture with various amounts of concentration of rennet, my partner and I decided upon the first option. We made this decision as we felt it would be valuable to our scientific knowledge if we had a better understanding of how different temperatures can effect the behaviour of an enzyme, such as Rennin, which is also known as Chymosin. Our scientific knowledge tells us that enzymes work most efficiently at specific temperatures, and this experiment helps us to discover exactly which temperatures they are.
2. In the large beaker, put water and boil it completely. After that, remove the beaker from heat. 3. Sample tubes (A-D) should be labeled and capped tightly.
Rennet: This thickens the milk and can be derived from vegetables or animals. Very little is needed: approximately ¼ of a tablespoon to make 2.5kg of cheese.