| | | | Exploring the Effects of Enzymes on Fat Using Phenol RedVeronica ChengSBI 3U0Turner05 December 2014 | |

Introduction
Enzymes are proteins which help break down chemical substances such as other proteins, carbohydrates or fats that are necessary for life (Novozymes, 2014). In this experiment, the effects of water, pancreatic juice, and trypsin solutions were observed on milk. The use of the phenol red indicator helps detect the pH level. The lower pH level will cause the colour to shift from red to orange, and possibly to yellow; if no reaction takes place, then colour will stay the same red/ pink hue.

Question
Has each of the enzymes broken down the perspective substrate (fat molecules) in milk?

Hypothesis
The human digestive tract has a complex process of digesting and absorbing nutrients. The pancreas is in accessory organ that produces pancreatic juices, which contains numerous enzymes that chemically digest carbohydrates, lipids, and proteins (Dunlop et al, 2010). Because the enzymes of the pancreatic fluid can break down lipids, with this one can assume that the test tube which contains pancreatic juices will have more of a reaction. Either test tube B, C, or D will have the greatest outcome because they contain the enzymes (lipase, trypsin) to break down the fat molecules of the milk. Materials 4 test tubesTest tube rack500mL beakerRetort stand | Milk solutionPancreatic juice solutionHot plateGlass rod | Phenol red indicatorTrypsin solutionThermometer |

Procedure : 1. Water bath was prepared by using the 500mL beaker, water, hot plate, thermometer, and ice. Water was heated to 37°C and kept constant. 2. The 4 test tubes were labeled A through D. 3. 5 drops of phenol red indicator were added to each of the 4 test tubes. 4. Test tubes were prepared with the following recipes : | Test Tube A | Test Tube B |