known to be lactose intolerant and suffer from symptoms including cramps‚ gas‚ and diarrhea. Lactase is known to be formed by the body. Dairy products have changeable levels of lactose‚ which affects how much lactase is required for proper digestion. Ice cream‚ yogurt‚ and milk contain a significant amount of lactose - even though for difficult reasons yogurt often does not generate symptoms in lactose - intolerant people. For the 50 million Americans who have been diagnosed with lactose intolerance
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artificial sweeteners‚ and how lactase influences yeasts ability to use lactose as a food source Kristina Naydenova Father Michael Goetz Purpose Part A: To investigate whether yeast has the ability to ferment glucose to produce carbon dioxide gas and ethanol. Part B: To investigate whether yeast has the ability to ferment other sugars and artificial sweeteners and how lactase influences their ability to use lactose as a food source. Question Part A: Does yeast have the ability of
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respiration rate of 455 ppm/min. Sucrose is second with 391 ppm/min‚ then fructose with 231 ppm/min and lastly lactose with 92 ppm/min. We can see a clear trend‚ that glucose had the highest rates and that lactose was the lowest‚ so we see a clear downwards sloping trend‚ which was also expected. This suggests that yeast respires best with glucose instead of sucrose fructose or lactose. To explain this process‚ we must first understand how sugar affects yeast growth. First of all yeast is a fungus
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in lactose intolerance‚ the lack of lactase enzyme prevents this conformational change‚ impairing lactose breakdown and resulting in undigested lactose. In order to ease her symptoms‚ Carol’s doctor advises her to consume yogurt as it contains live bacteria cultures that aid in breaking down lactose. Yogurt undergoes fermentation with bacteria‚ which converts lactose into lactic acid‚ making it easier to digest. These bacteria produce enzymes‚ including lactase‚ which help break down lactose into
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(saccharides/sugars) are divided into four chemical groups: monosaccharide‚ disaccharides‚ oligosaccharides and polysaccharides. * Monosaccharides include Glucose‚ Fructose‚ and Galactose etc. * Disaccharides include Sucrose‚ Maltose‚ and Lactose etc. * Polysaccharides include Starch‚ Glycogen‚ Cellulose and Chitin. * Aldehydes (–CHO) and ketones (= CO) are active groups or functional groups in carbohydrates. Carbohydrates contain many hydroxyl groups as well * Monosaccharidecontain
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of this property‚ the food processing industry uses it to its advantage to break down lactose in milk for consumers that are lactose intolerant. Hydrolysis of whey also converts lactose into a very useful product like sweet syrup that can be used in various processes of dairy. The enzyme β-galactosidase can also be used in transglycosylation of lactose to synthesize galacto-oligosaccharides (GOSs) from whey lactose. GOSs is a nondigestible oligosaccharides which are not hydrolyzed in the upper intestinal
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Lactase is an enzyme that splits up the disaccharide lactose into monosaccharides glucose and galactose‚ but its function diminishes with age resulting in a wide use of lactase supplements. This enzyme functions under specific conditions‚ so we investigated the effect different salt concentrations have on the enzyme activity. Serial dilutions were performed to prepare a lactase solution as well as twenty percent‚ fifteen percent‚ and five percent concentrations of NaCl. Three different treatments
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tubes 1 regular test tube rack 1 small test tube rack 1 box Kimwipes Eye Droppers 1 thermometer 2-10ml Graduated Cylinders 1 Spectrophotometer 37 °C waterbath with test tube racks Solutions: 1 flasks of pH 7 buffered ONPG 1 flask of Lactose 8% 1
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utilized to energize cells. Once the product is released from the active site the enzyme returns to it’s original form. The main objective of this lab was to take the enzyme lactase and observe how well it acts as a catalyst to the substrates lactose and maltose while in varying environments. Lactase’s effectiveness was studied in an environment with differing temperatures‚ pHs‚ and while placed with a cofactor‚ an enzyme catalyst assistant. The environment’s pH can range from 1-14‚ 7 being
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(lactase) to a specific substrate (lactose). Students will observe the actions of the enzyme and how shape is important to enzyme reactions. Background information: Lactose‚ the sugar found in milk‚ is a disaccharide composed of glucose and galactose (both six-sided sugars). Sucrose‚ ordinary table sugar‚ is also a disaccharide composed of fructose and glucose. Glucose is a six-sided sugar and fructose is a five-sided sugar. Lactase is an enzyme that breaks lactose down into galactose and glucose
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