Action of lactase on milk sugarsThe reaction of the enzyme, of untreated lactase and whole milk and the reaction of untreated lactase and skimmed milk demonstrate that the The enzyme actually broke down its substance. For the enzymatic and sucrose reaction, the solution did not change in acidity levels, therefore demonstrating that the enzymes did not break down the sucrose. It can be concluded that molecules are quite particular about the molecules they interact and react with. The reasoning behind this is that lactase only breaks down lactose, which is found in milk, while lactase does not break down sucrose. Say no to plagiarism. Get a tailor-made essay on "Why Violent Video Games Shouldn't Be Banned"? Get an original essayAll reactions of the enzyme heated with water, skim and whole milk, and sucrose solution did not result in a change in acidity levels. Since the normal 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 altered 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 are not changed because the enzyme applied to it has already lost its function. The positive control in an experiment is the group in an experiment in which the outcome is expected. The reactions that constituted positive controls were reaction A, unheated, and reaction B, unheated. The negative control of an experiment is the group in an experiment in which the outcome is unexpected. The reactions for which they were negative controls were options D, unheated, D, heated, and E. Please note: this is just one example. Get a custom paper from our expert writers now. Get a Custom Essay Another variable that could also influence the ability of lactase to break down lactose is pH. In Enzymes.1, varying amounts of pH on a given enzyme caused it to lose form and function. An experiment to test how pH can affect the capabilities of enzymes would be to place the same enzyme in several solutions with different pH (10 solutions from one to ten pH). Then take out the enzymes and put them in a milk solution. After a certain 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 conducted. You will also be tested to see how the reaction rate is different from the rate before the experiment began. I imagine that the enzyme will not undergo any change in rate or shape from pH 4-7. The experimental variable will affect lactase activity because pH levels have the same effect as temperature change on enzymes, thus causing the enzyme to denature at certain pH levels. I think the optimal environmental condition would be the average body temperature, which is 37 ºC because our body uses enzymes at that temperature, so using it would be ideal.