Action of lactase on milk sugarsThe reaction of the enzyme, untreated lactase and whole milk and the reaction of untreated lactase and Skimmed milk turns out to have actually allowed the enzyme to break down its substance. . For the enzymatic and sucrose reaction, the solution showed no change in its acidity levels, showing that the enzymes did not break down the sucrose. We can conclude that molecules are quite particular in terms of the molecules with which they interact and react. The reasoning behind this is that lactase only breaks down lactose, found in milk, while lactase does not break down sucrose. Say no to plagiarism. Get a tailor-made essay on “Why Violent Video Games Should Not Be Banned”? Get the original essay All reactions of the heated enzyme with water, skim and whole milk, and sucrose solution did not result in a change in acidity levels. Since the ordinary untreated enzyme caused a change in the milk, both skim and whole, the reactions both caused a change in acidity levels while the treated enzyme, it is easy to see that the heated enzyme changed the enzyme. When heated to a certain temperature, enzymes can change shape and lose their ability to speed up chemical reactions. Using this information, the results of the treated enzymes and all solutions did not change because the enzyme that was applied to it has already lost its function. The positive control in an experiment is the group in an experiment where the result is expected. Reactions that were positive controls were Reaction A, unheated, and Reaction B, unheated. The negative control of an experiment is the group of an experiment whose result is unexpected. The reactions that were negative controls were options D, unheated, D, heated, and E. Keep in mind: this is just a sample. Get a personalized article from our expert writers now. Get a Custom Test Another variable that could also affect lactase's ability to break down lactose is pH. In Enzymes.1, changes in the pH of a certain enzyme caused it to lose its form and function. An experiment to test how pH can affect the abilities of enzymes would involve placing the same enzyme in different solutions of varying pH (10 solutions of pH one to ten). Then remove the enzymes and place them in a milk solution. After a period of time, the enzymes will be tested to see how their structure after the period of time compares to the structure before the experiment was performed. It will also be tested to see how the reaction speed is different from the speed before the experiment began. I hypothesize that the enzyme will have no change in speed or shape from pH 4-7. The experimental variable will affect the activity of lactase because pH levels have the same effect as temperature change on enzymes, thereby causing the enzyme to denature at certain pH levels. I think the optimal environmental conditions would be at an average body temperature, which is 37ºC, because our body uses enzymes at this temperature, so its use would be ideal..