The Overall Importance Of Alpha Galactosidase

The human body is very confusing and complex when it comes to all the reactions and products that make our body function properly. Your body has numerous of chemical reactions happening every second. Enzymes are proteins and we all know that we need protein to be sustainable in life. Enzymes are all throughout your body and they help speed up certain reactions Alpha-galactosidase is the most important enzyme that helps with your digestive tract and removing gas from your body (Lettieri and Dain, 1998). Additionally, the overall important of Beano is to avoid gas and lessen flatulence.
There are different factors that determine how fast an enzyme can develop a reaction to it. Some factors include pH level and temperature. Without enzymes in

your body, slow reactions would occur and that life would be impossible to maintain. In this experiment, we will be finding out how much enzyme activity is possible at different temperatures of water. So, you ask yourself, what is this experiment all about? We are trying to figure out the temperature that Beano is the most effective. I believe that at 37°C the Beano will be most effective. As the temperature of water rises, you can assume that Beano’s enzyme activity will ultimately increase as well. Temperature is the main factor that will determine how much activity there will be.

Methods and Materials

To conduct this experiment, my lab group and I placed 2.0 ml of liquid into 6 test tubes. Next, we added 1 ml of pH 7 buffer to the test tubes. Each of the test tubes were placed at different temperatures to see what how active the Enzymes in Beano will be. We waited 5 minutes and then dipped a glucose stick into the bottom of the tubes to check the glucose levels. We recorded the resulting after checking the results. After we finished the first procedure, we grinded up 2 Beano tablets and added 10 ml of water. We swirled and mixed the water to make our beano solution. With new test tubes in hand, we pipetted 1.5 ml of Beano solution into them and then placed them into different temperatures ranging 0° C to 80°C of water for 5 minutes. Next, we poured the appropriate bean juice into the Beano tube then placed the mixed tube back in the appropriate water temperature. Finally, after 10 minutes went by, we checked the glucose levels of six test tubes then recorded our final results.