What is the effect of lipase concentration on the rate
at which lipids are broken down?
Aim & Hypothesis
The aim of the experiment was to investigate the
effect of lipase concentration on the rate of fat
breakdown in milk. It is hypothesized that as the
lipase concentration decreases, the rate of
reaction will decrease as measured by the time
measured for the indicator to decolorize.
Introduction
In this investigation different concentrations of
lipase from Rhizopus Oryzae, a type of fungus(1),
were measured on the speed at which it broke
down lipids found in milk. This catabolic reaction,
caused by lipase(3) was measured by the change
in color as fatty acids made the solution more
acidic from its original starting PH. This PH
change caused an indicator mixed wit the milk to
change from pink to clear. The independent
variable in this research was the concentration of
lipase as controlled by the researchers and the
dependent variable was the time taken for the
phenolphthalein to decolorize. Controlled
variables in this study include cross-
contamination as no test tube or beaker with
different concentrations interacted, no stirring
took place to limit random error, the temp was
measured at the start of all reactions to remain
consistent and the same 10% lipase was diluted
to reduce possible systemic errors a different
lipase may cause. Previous research conducted
by S. Lewis and M. Johnson suggest that as the
concentration reduces, the amount of time for the
solution to return to its original milk color will
increase as there is a saturation of substrate(2).
This prior research agrees with out hypothesis of
an increase in time to return to original color as
concentration is decreased.
Oscar Robinson
MENTONE GRAMMAR SCHOOL
Method Observations and Results Discussion
• Apparatus used, Test tubes, beakers, pipettes, Raw data of Lipid concentration practical
test tube stand, full fat milk, 10% lipase,
marker, thermometer, 0.2% Phenolphthalein in concentration
60% ethanol and 0.05 M Sodium Bicarbonate.
• Steps, 1. Collect 4 test tubes (mark 1-4) in
stand.
• 2.pipette 3ml of full fat milk into tubes 1-3.
• 3. add 5 drops of Ph indicator and 25 drops of
sodium carbonate into tube 2-3.
• 4.pipette 3ml of lipase into tube 4. Fig.1, The raw data produced in the experiment
• 5.measure tube NO.2 temperature and note.
6.place 3ml of current concentration lipase into
tube 2 and time until liquid is the same colour Conclusion
as tube 1 and record time.
• 7. dilute the enzyme 3ml of lipase to 3ml of
water.
• 8. put milk into new tube 2 and repeat steps
3-8 until the experiment has been completed
down to the concentration of 0.625%.
• 9. Collate data into a graph to display results.
Bibliography –
Acknowledgments and
Fig.2, The Data plotted out on a line graph
References
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of the lipase decreases the amount of time for Oryzae.” Rhizopus Oryzae - an Overview |
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increases. The steepness of this line also www.sciencedirect.com/topics/biochemistry-
increases as the concentration decreases genetics-and-molecular-biology/rhizopus-
forming an upwards curve. The line between In oryzae.
Fig.1 there is a consistent increase in the 2.Lucas, Stephen, and Johnson. An Investigation
averages with an increase of 408 seconds into How the Volume of Lipase Affects the Rate
between 10% concentration and 0.625% of the Hydrolysis of Lipids . A2 Biology
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“Biochemistry, Lipase.” StatPearls [Internet].,
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www.ncbi.nlm.nih.gov/books/NBK537346/#:~:te
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%20responsible%20for%20fat%20digestion.
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