Lactaid Milk Lab Report

The data gathered from this experiment shows that cow-based milks appear to have more glucose after lactase digestion than plant-based milks, with Lactaid milk containing the most glucose when it came to Tests A and B (Figure 2). Other glucose-positive results were only seen in Test A, as can be observed in Figure 2. In Test A, the milks that contained the second greatest concentrations of glucose were 2%, 1%, and nonfat, and the third-most concentration of glucose was found in whole milk. All other milk types and test conditions yielded a measurement of either zero or undetectably small amounts of glucose, and for every combination besides Test B for Lactaid milk, a standard deviation of zero was calculated due to no variation between measurements.
From the absences of glucose in negative control Tests C, D, and mostly B, the data supports the idea that the glucose that was measured in Test A solutions was due to lactase digesting lactose within the milk rather than being caused by the addition of lactase, some other sugar, or merely being present all along. This establishes a baseline value of undetectable or no initial glucose in the milks. The exception to this is Lactaid milk, for which Test B was found to have a significant amount of glucose, so it will be addressed later on in a separate section
In this experiment, hypolactasic adults could first have their lactase activity measured, and then be given various solutions with different concentrations of lactose. The concentration at which someone begins to feel unwell could be correlated with their measured lactase activity to provide a range of lactose that a person with that level of lactase activity could endure. This would benefit the ultimate goal of aiding the lactose intolerant with picking safe foods given their dietary