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To investigate how lactose increase the concentration of glucose

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Introduction: Lactose is a very useful sugar although it is very useful but it cannot be used in the food products because many people are intolerant to lactose. It has low solubility in compare of monosaccharide sugar and it tend to produce crystals.however lactose is only 20% sweet and sucrose and if it's intended to be used in foods then a large amount of it was needed to achieve the sweetness in the food. Lactose is a disaccharide sugar and it is found in milk. When cheese is made a large amount of whey is produced. So if this whey is produced (it is rich in lactose and protein) is drained into the sewage then due to its high nutrients encourages the growth of microorganisms. As they grew larger then fines (goods and raw materials) in the industry can be imposed this pollution and can cause a big loss. Aim: To investigate how the concentration of glucose is increased over time if immobilised lactose (enzyme is added to the whey) ...read more.


Then measure out 2cm3 of lactase to add it to the del solution, and stir it with a glass rod. This makes the enzyme to get trapped in the alginated gel to fix the enzyme into a solid gel that can be made into beads .the diagram below shows that how enzyme is trapped in gel: Enzyme Immobilisation Enzyme Gel Then measure out 20cm3 of calcium chloride and pour it in a clean beaker. Then use a stand and a clamp to a syringe with the alginate gel (with lactose enzyme) in it. Then place a beaker of calcium chloride under a clamped syringe and allow the gel slowly to drip off into the calcium chloride solution beaker. As the gel beads are dripped into the calcium chloride then leave the gel beads in the solution for about 10 minutes to allow the calcium chloride gel to cool and harden up. Then as the beads are harden enough then strained it with a tea strainer and rinse it with distilled water to remove any calcium chloride left on it to lower the contamination risks. ...read more.


The ways that experiment (results) can be improved By observing the concentration of glucose very 10 seconds or even 5 seconds. Adding more rennet to produce more pure whey (no cream left in milk) How glucose test strips work. Glucose test strip The enzyme glucose oxidise and peroxidise are immobilised onto a Cellulose fibre pad The strips are dipped into the solution to test and two reactions take place, which makes the colour change if glucose is present 1 Catalyst by glucose oxidise Glucose + O2 + H2O hydrogen peroxide + glueonic acid 2 Catalyst by peroxidise Hydrogen peroxide + Colour Coloured oxidised + H2O Chromagen dye Chromagen dye, Using these strips is easy and quick way to detect any glucose in a patient of diabetics by monitoring their own blood, and urine glucose level. The advantage of this Method is that it especially for glucose and it is chemically proven that glucose can be Distinguished from the presence of any of the other sugars. As the glucose strip is dipped Into the solution then if there is any glucose they above 2 reaction will take place which Then helps us to distinguish any glucose are in the lactose solution. ...read more.

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