lab report enzyme 
Wan Ching Man 5C(21)
Effects of temperature on the activity of lipase
Aim:
To investigate the effects of temperature on the activity of lipase enzyme on milk which contain fats or lipids.
Introduction:
Enzyme is a kind of biological catalyst that made up of protein. It can speed up the metabolic reactions on various kinds of substances. Like lipase can break down lipid into glycerol or fatty acids in milk. Since enzyme is made up of protein which easily affected by varies temperature.
This experiment is carried out to find the effects of temperature on the activity of lipase by adding phenolphthalein and observes how long it takes to decolorize from pink, because milk is slightly alkaline that change to pink after adding phenolphthalein. In order to enhancing the result and the colour, adding sodium carbonate is needed.
Principle:
The recommend rationale of the volume of enzyme (lipase) to sodium carbonate to substrate (milk) is 1:7:5. The purpose of adding sodium carbonate is to enhance the result of the experiment and to give an obvious change of the colour of phenolphthalein from pink to colour which indicated that the lipase is the mixture already breaks down all the fat or lipids into fatty acid and glycerol inside the milk. By timing how long does the enzyme has turn the alkaline mixture into acidic by observing the colour change.
Hypothesis:
The rate of the lipase activity is affected by the various temperature, as the temperature increase, the activity of the enzyme also increase but when the temperature is at the extreme cold or hot temperature, the reaction of the enzyme stops or take a relativity longer period of this in order to breaking down lipid. There also is a specific temperature range which is the temperature near to the body temperature that the enzyme acts at a fastest rate.
Variable tables:
Independent variables
Dependent variables
Controlled variables
Temperature of the mixture
Effects of temperature on the activity of lipase
Aim:
To investigate the effects of temperature on the activity of lipase enzyme on milk which contain fats or lipids.
Introduction:
Enzyme is a kind of biological catalyst that made up of protein. It can speed up the metabolic reactions on various kinds of substances. Like lipase can break down lipid into glycerol or fatty acids in milk. Since enzyme is made up of protein which easily affected by varies temperature.
This experiment is carried out to find the effects of temperature on the activity of lipase by adding phenolphthalein and observes how long it takes to decolorize from pink, because milk is slightly alkaline that change to pink after adding phenolphthalein. In order to enhancing the result and the colour, adding sodium carbonate is needed.
Principle:
The recommend rationale of the volume of enzyme (lipase) to sodium carbonate to substrate (milk) is 1:7:5. The purpose of adding sodium carbonate is to enhance the result of the experiment and to give an obvious change of the colour of phenolphthalein from pink to colour which indicated that the lipase is the mixture already breaks down all the fat or lipids into fatty acid and glycerol inside the milk. By timing how long does the enzyme has turn the alkaline mixture into acidic by observing the colour change.
Hypothesis:
The rate of the lipase activity is affected by the various temperature, as the temperature increase, the activity of the enzyme also increase but when the temperature is at the extreme cold or hot temperature, the reaction of the enzyme stops or take a relativity longer period of this in order to breaking down lipid. There also is a specific temperature range which is the temperature near to the body temperature that the enzyme acts at a fastest rate.
Variable tables:
Independent variables
Dependent variables
Controlled variables
Temperature of the mixture