RQ: to what extent does temperature

have an effect on the activity of

commercial lipase.
- Independent variable = temperatures
- dependent variable = time
- exothermic reaction and energetics – activation energy?
- hydrolysed
- lipids + lipase à fatty acids + glycerol
- substrate-enzyme complex
- how enzymes work
- Where are you sourcing lipase from? ethics - not animal sourced.
- full fat milk with high concentration of lipids
- 2ml milk
- 1ml lipase
- need to have both lipid and lipase at the same temp when you mix them otherwise
they will start reacting before they’ve reached right temp.
- sodium carbonate (makes it alkali) and phenolphthalein (0.05M)
- note how may drops of each you put in mixtures so you put the same amount at
every temp.
- phenolphthalein turns pink in alkali. When lipids are broken down into fatty acids the
phenol. should turn colourless
- record time taken as dependent variable in seconds. calc rate of the reaction to be
able to compare temps. rate = 1/t. If the rates are too small you can multiply it by
100 or 1000
1000
rate of reaction=
t

RESULTS
Temperature (ºC)
Ice (-1) Room (19) 40 50 (52) 60
Time (seconds) 1791 612 1098 198 165
Rate of reaction 0.56 1.63 0.91 5.05 6.06
 EFFECT OF TEMPERA TUR E ON COMMERCIA L
LIPA SE A CTIVITY
Column3
7
6
RATE OF REACTION

5
4
3
2
1
0
-1 19 40 50 60
TEMPERATURE

EVALUATION
- kept ice test tubes in the ice while reacting to ensure that they stayed at -1ºC
o did the same for all other temps.
- need to have both lipid and lipase at the same temp when you mix them otherwise
they will start reacting before they’ve reached right temp.
- need to have both lipid and lipase at the same temp when you mix them otherwise
they will start reacting before they’ve reached right temp.
- 2ml drops of sodium carbonate
- 10 drops phph