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Factors affecting the activity of lipase

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Introduction

Lorna Hodgson Factors affecting the activity of lipase Beaker 1 Beaker 2 Beaker 3 In beaker 1 containing unboiled lipase, the pH steadily decreased with time because the triglycerides in the milk were binding with the enzyme lipase o form products. The fatty acids formed are acidic, so the pH decreased as the solution became more acidic. As time went by, more trglycerides are converted to fatty acids and so the pH decreases with time. ...read more.

Middle

Beaker 3 was used as a control to show that the enzyme lipase acts upon the trigylcreides and breaks them down to fatty acids, which decreases the pH. In beaker 3 the boiled lipase enzymes are denatured, and so cannot react with the substrate to form products, so the pH remains constant. Both beaker 1 and 2 level off towards the end, this is either because all of the substrate has been used up and the lipase enzymes cannot make any more products, or the pH has decreased so much so, that the enzymes cannot work. ...read more.

Conclusion

The temperature could be maintained using a thermostatically controlled water bath. For Obtrusive jaundice sufferers, bile is not released intro the duodenum, so therefore the patient would not be as affective at digesting and breaking down fats. The trigylcerides would not be broken down as fast, because the bile is not present to increase the surface area, less fats would be broken down and absorbed into the bloodstream. ?? ?? ?? ?? ...read more.

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