Hypothesis: 

When a higher concentration of lactase is added to lactose, the lactose substance will break down more glucose molecules because a higher concentration of an enzyme speeds up the reaction process. 

 

Materials: 

Lacteeze Enzyme 

6 glucose test strips 

500 ml of milk 

6 test tubes 

Stirring stick 

 

Procedure: 

 

  1. Add 30 ml of milk into each test tube.
  2. Add 5 drops of Lacteeze into the second test tube.
  3. Add 10 drops of Lacteeze into the third test tube.
  4. Add 15 drops of Lacteeze into the fourth test tube.
  5. Add 20 drops of Lacteeze into the fifth test tube.
  6. Add 25 drops of Lacteeze into the sixth test tube.
  7. Gently stir each test tube.
  8. Let solutions sit for 5-10 minutes.
  9. Test each test tube with the glucose test strips and note the colour of each strip.
  10. Record the level of glucose on the strip.

 

Data and Observations:  

 

Test Tube  # of Lacteeze Drops  Glucose Strip Colour  Glucose Level

Mmol/L 
1 0.0 0.0
2 5.0   6.0
3 10.0   28.0
4 15.0   111.0+
5 20.0   111.0+
6 25.0   111.0+

 

 

 

 

Analysis and Conclusion: 

 

 

The test tubes with more than 15 drops of Lacteeze showed that the more concentration of an enzyme was added, the more glucose was produced. Test tube number one, with no enzyme added, didn’t break down any glucose, whereas when more lacteeze was added, the more glucose was broken down in the lactose milk. 

To modify this lab, when adding the number of lacteeze drops, we should have gone up in smaller increments, as once we reached test tube four, all the results were the same and it is  difficult to understand how much glucose was broken down between test tubes number four to six. In the same way, if we were to use the same number of drops that we did in our procedure, we would’ve needed glucose testing strips that can read and produce an understanding of a higher glucose level.  

Overall, this lab was successful and it proved our hypothesis to be correct. The more concentrated the enzyme is, the more glucose will be broken down from lactose.