Investigating the Effect of Lipase Concentration on the Breakdown of Fat in Milk

1626 Words Sep 13th, 2013 7 Pages
Investigating the Effect of Lipase Concentration on the Breakdown of Fat in Milk

INTRODUCTION:

Enzymes are proteins which can catalyse chemical reactions without changing themselves. The enzyme lipase breaks down the fat in dairy products such as full-cream milk for people who are lactose intolerant. Lipase acts on its specific substrate, lipids produces fatty acids. If enzyme concentration increases, random collisions between the substrates and active sites of enzyme increase due to the increasing amount of active sites which allow more collisions to happen, so the rate of breakdown of lipids to simpler substances will increase. During the experiment, sodium carbonate solution and pH indicator phenolphthalein will be added ahead of
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Raw Data Collection and Processing

Concentration of Lipase Enzyme (%) | Time Taken for Phenolphthalein to Turn from Pink to Colourless/s(±1s) | | 1 | 2 | 3 | 1 | 390 | 464 | 369 | 2 | 204 | 226 | 210 | 3 | 140 | 136 | 131 | 4 | 96 | 95 | 94 | 5 | 74 | 75 | 73 |

Sample Calculation for Average Value

When lipase enzyme concentration is at 1%, average time taken for Phenolphthalein to turn from pink to colourless:

Mean = Sum of test volumenumber of tests

= (390+464+369)÷3 = 1223÷3 = 407.7s

Processed Data

Concentration of Lipase Enzyme (%) | Average Time Taken for

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