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MOS ALBAYATY IMMOBILISATION OF LACTOSE AIM: To determine whether glucose concentration increases as the amount of whey (lactose) passed over immobilised enzymes (lactase) increases. The use of immobilised enzymes is a modern technique used in biology. Enzymes are trapped in a gel bead or on a fibrous mesh rather than being free in solution. Lactose -A disaccharide found in milk -In cheese production the waste whey contains lactose and protein, which cause problems in sewage disposal/pollution. -Cannot be used in food products because many people are lactose-intolerant. -Produces gritty crystals in food products -Only 20% as sweet as sucrose therefore large quantities are needed to give required sweetness in food. APPARATUS: -Beakers -Pipette -Incubator of 37?c -Milk -Rennet -Tea strainer -Lactase -Alginate gel solution -Glass rod -Calcium chloride solution -Clamp -Plastic syringe barrel -Distilled water -Nylon gauze -Short rubber tube -Hoffman clip PREDICTION: I believe that as the whey is passed over the immobilised enzyme solution, its glucose concentration increases. Hydrolysis of lactose yields the monosaccharides glucose and galactose. This means that the breaking down of...

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