The Effect of Glucose on the Lactase Enzyme
School Name
Heathwood Hall
Grade Level
9th Grade
Presentation Topic
Physiology and Health
Presentation Type
Non-Mentored
Abstract
The purpose of this study was to determine the effect of dairy and ‘lactose-free’ products with respect to the amount of glucose and/or galactose. Seven types of milk were tested: three soy milks, three whole milks and one plant based milk. The most natural way for lactose intolerant people to comfortably consume lactose is by an extra presence of glucose in the dairy product, but many times companies modify their products differently, for different reasons. Each milk was tested five times: three times at the initial temperature, once with a lactase supplement drop, and once at room temperature. Almost every time, the supplement and temperature change did not give a different outcome than the trials previously. The milk was tested with a glucose strips used primarily for diabetes. The strip was dipped in the milk, exposed to the air for thirty seconds and the color of the strip was compared to the scale on the side of the bottle. The scale used percentage as the form of measurement, going from 0% to 5% with ⅒%, ½% , then counting up by one. The hypothesis of this study is if the dairy products are lacking lactose, then the glucose strips will not be positive (to some percentage). The hypothesis was supported by the experiment. In conclusion, lactose intolerant people will benefit by knowing which products have the most glucose.
Recommended Citation
Shelly, Riana, "The Effect of Glucose on the Lactase Enzyme" (2017). South Carolina Junior Academy of Science. 216.
https://scholarexchange.furman.edu/scjas/2017/all/216
Location
Wall 321
Start Date
3-25-2017 9:45 AM
Presentation Format
Oral and Written
Group Project
No
The Effect of Glucose on the Lactase Enzyme
Wall 321
The purpose of this study was to determine the effect of dairy and ‘lactose-free’ products with respect to the amount of glucose and/or galactose. Seven types of milk were tested: three soy milks, three whole milks and one plant based milk. The most natural way for lactose intolerant people to comfortably consume lactose is by an extra presence of glucose in the dairy product, but many times companies modify their products differently, for different reasons. Each milk was tested five times: three times at the initial temperature, once with a lactase supplement drop, and once at room temperature. Almost every time, the supplement and temperature change did not give a different outcome than the trials previously. The milk was tested with a glucose strips used primarily for diabetes. The strip was dipped in the milk, exposed to the air for thirty seconds and the color of the strip was compared to the scale on the side of the bottle. The scale used percentage as the form of measurement, going from 0% to 5% with ⅒%, ½% , then counting up by one. The hypothesis of this study is if the dairy products are lacking lactose, then the glucose strips will not be positive (to some percentage). The hypothesis was supported by the experiment. In conclusion, lactose intolerant people will benefit by knowing which products have the most glucose.
