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Ia Biology Sofia Rodriguez Zambrano
Ia Biology Sofia Rodriguez Zambrano
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Enzymes also known as biological polymers are the most diverse produced by living organisms, whose main
function is to act as a catalyst (rate increase) and speed up a chemical reaction (Metabolism includes all the
chemical activities that keep organisms alive). Because of being proteins they own a very stable original
structure, however, there are some external factors that affect their optimal activity and configuration, these
are pH, by changing electrical charge of proteins; Temperature because ability of proteins at some level of
heath; and cofactors: required by almost a third of the known enzymes and thus called coenzymes. Lactose (a
disaccharide or chain of two saccharides or sugars that will go divided in simple Monosaccharides Glucose
and Galactose after Enzyme activity final outcome), is found in Milk and Dairy products, it cannot be
absorbed by our intestines and it can be converted into glucose and galactose via the enzyme lactase; The
material on which the enzyme will act is called the substrate. The enzyme attaches to the substrate molecule
at a specific location called the active site. When the enzyme has attached to the substrate, the molecule is
called the enzyme-substrate complex. For example, the sugar found in milk is called lactose. With the aid of
the enzyme, lactase, the substrate, lactose, is broken down into two products, glucose and galactose by
Catalysis which is the process of modifying a chemical reaction with the use of a catalyst. Lactase is obtained
from Kluyveromyces lactis, or a type of yeast that grows naturally in milk. In humans, the average internal
temperature is 37.0 °C, and although a fever (pyrexia) could be considered when the body temperature is
above the normal temperature such as 38, 39, and 40 C°. In different circumstances is considered to be
hypothermia when the body temperature is below the normal one, such as a 36 and 35 C°.
The goal of this investigation is to determine the effects on glucose production in the lactase activity on its
substrate: Lactose. In my personal opinion, a lot of people consumes delactosed milk and don’t even know
why it is called like that, I was one of those persons, and it’s important to people to understand whether what
is lactase and why is it so important to take care of our health and not exceed or not reach the temperature of
37 ° C in the human body.
RESEARCH QUESTION:
To what extent the temperatures of 35,36,38,39 and 40°C effects the enzymatic activity of lactase on the
production of glucose that is derived from the interaction of lactase and lactose with a PH of 7?
HYPOTHESIS:
If the temperature of 37°C gets increased or decreased, then the production of glucose derived from the
VARIABLES
Table 1. Variables
I. Materials:
https://exchange.iseesystems.com/public/jondarkow/mg/dL/index.html#page4
II. Procedure:
2. PH of 7
3. Temperature of 35 °C
E. Repeat the steps B, C & D replacing the temperature with 36,38,39 & 40 °C
RAW DATA:
simulator, done with temperatures of 35,36,38,39 & 40 °C. The biggest value of these table was 498 mg/Ld
nevertheless the difference with the other tables was not prominent.
DATA PROCESSING:
For knowing the uncertainties for this type of values (average of glucose production) , it is necessary to use
σ =√ ❑
The following tables are the values of the raw data with standard deviation:
Lactose 500 mg, PH 7, Temperature 35 º C (with an uncertainty of ±1)
Glucose Production
Try STANDART
Minute 1 2 3 4 5 6 7 8 9 10 AVERAGE DEVIATION
2 106.00 181.00 168.00 199.00 80.00 166.00 162.00 216.00 87.40 127.00 149.24 46.80928683
4 258.00 291.00 294.00 336.00 190.00 334.00 246.00 375.00 199.00 308.00 283.10 59.98416458
6 326.00 412.00 400.00 399.00 314.00 393.00 359.00 426.00 275.00 396.00 370.00 49.51318567
8 406.00 459.00 451.00 441.00 395.00 418.00 423.00 457.00 346.00 447.00 424.30 35.19169725
10 426.00 475.00 474.00 475.00 450.00 460.00 458.00 482.00 412.00 469.00 458.10 22.94655627
12 447.00 481.00 481.00 485.00 474.00 482.00 471.00 489.00 456.00 483.00 474.90 13.51090095
14 468.00 488.00 488.00 490.00 480.00 492.00 483.00 494.00 468.00 491.00 484.20 9.484490263
16 482.00 492.00 494.00 493.00 486.00 495.00 490.00 496.00 484.00 495.00 490.70 5.01220732
18 489.00 495.00 497.00 496.00 492.00 496.00 494.00 497.00 492.00 497.00 494.50 2.718251072
20 493.00 496.00 498.00 497.00 496.00 498.00 497.00 498.00 496.00 498.00 496.70 1.567021236
enzyme can be used once. According to this information, a small percentage of the substrate is not used.
PROCESS INFORMATION :
CONCLUSION:
Coming back to the research question To what extent the temperatures of 35,36,38,39 and 40°C effects the
enzymatic activity of lactase on the production of glucose that is derived from the interaction of lactase
and lactose with a PH of 7?. It is noticeable that the hypothesis previously established : If the temperature
of 37°C gets increased or decreased, then the production of glucose derived from the interaction between
lactase and lactose will decrease. cannot be supported. Because the average of all the trials is similar. In an
experiment in a Chilean nutrition journal article, the effect of temperature on protein denaturation in whole
and skim milk with lactose was evaluated.It can be seen that the denaturation of proteins in whole milk,
showed a significant increase between temperatures. Treatments at 100 ° C and 130 ° C .Between
temperatures at 110 ° C , 120 ° C and 130 ° C the denaturation was gradual, presenting a significant
difference when compared to the control group at 25 ° C and heat treatment at 100 ° C .This could be the
reason why the difference of the tables was not perceptible, with the temperature of 35,36,38,39 & 40 °C
and obviously with this temperatures the enzyme could not denature.
EVALUATION:
The probably problem that could happen is that the collection of is not an exact because the simulator does
not include data that was verified, it is possible that if this experiment had been carried out in a laboratory,
there would be changes or more variables.Also the collect of data could have been change because because
IMPROVEMENTS:
This investigation can be improve by also comparing with a regular temperature of 37°C , and using the PH
of different parts of the human body, not only the small intestine.As well in my point of view if the
independent variable was PH I think that this investigation could be more extensive.Finally it would have
been better, if the experiment with which it was compared in the conclusion had been similar in terms of
temperature, however it was the only one from a reliable source on lactase with changes in temperature.
REFERENCES:
González Mañas, J. M. (s. f.). Curso de Biomoléculas en Internet. Recuperado 4 de junio de 2020, de
http://www.ehu.eus/biomoleculas/index.htm
Gómez, E. (2019, agosto 8). Consumo de leche y otros productos lácteos: gustos y preferencias. Recuperado
lacteos-gustos-y-preferencias
Khan Organization . (s. f.). Enzymes review (article) | Enzymes. Recuperado 2 de junio de 2020, de
https://www.khanacademy.org/science/high-school-biology/hs-energy-and-transport/hs-enzymes/a/hs-
enzymes-review
S, H. H. (s. f.). Reducción de proteínas y glucosa por reacción de Maillard en leche con lactosa hidrolisada.
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