Food Science

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I am currently doing my A2 chemistry investigation and I have chosen to investigate the rate at which fats are hydrolysed by the enzyme lipase. I have a rough idea which procedure to execute (titrate contents with alkali). However, I am unsure of all the procedural techniques required.
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Ulex replies
 
I’m afraid I do not have specialist expertise in this field but I was quite impressed with the ideas in this website:
 
http://www.biotopics.co.uk/nutrition/lipase.html .
 
The experiments are only semi-quantitative but could be made to yield some interesting results by varying the concentrations etc. and timing the appearance of the red colour of phenolphthalein.
 

Risk assessment
Before attempting any practical work based on the advice and suggestions on this website, you must do the following. Identify any hazards, assess the risks from these hazards, and then decide appropriate control measures to reduce the risks. You must have these approved by those in authority in your school or college laboratory. Do not rely on what is said on this website. For further guidance see our tutorial on Risk Assessment.

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updated: 09 February 2009