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What effect does varying the concentration (0.1, 0.2, 0.3, 0.4, 0.5 mMol) of galactose as a competitive inhibitor have on the rate of lactose hydrolysis by lactase, measured by the amount of glucose produced (in mg/dL) using a glucometer after 90 minutes of heating in a 37℃ water bath?
Biology
IA
7
HL
Pro
Investigating the effect of temperature change on the lactase-catalyzed lactose hydrolysis
Biology
IA
6
SL
Pro
How does increasing temperature (20, 30, 45, 50, 75 °C) affect the rate of lactase activity in hydrolysing lactose in semi-skimmed milk as measured using glucose diastix strips?
Biology
IA
4
HL
Pro
Investigation of the effect of varying lactase concentrations on the rate of breakdown of lactose monohydrate
Biology
IA
6
HL
Pro
How does the concentration of immobilised lactase pills in sodium alginate beads affect the hydrolysis of lactase as measured by the concentration of glucose produced?
Biology
IA
6
HL
Pro
Is there a correlation between varying concentrations of instant coffee (0.00%, 2.00%, 4.00%, 6.00%, 8.00%, 10.00%) and the hydrolysis of lipids by immobilised lipase, as determined through pH changes monitored over 30 minutes?
Biology
IA
5
HL
Pro
Investigating the most effective amount of Lactaid tablets to digest lactose in 100ml of milk.
Biology
IA
7
HL
Pro
Impact of different environmental conditions on the rate of milk spoilage
Biology
IA
4
HL
Pro