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Detection of catalysis by taste
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Abstract
A classroom demonstration is outlined to illustrate by taste the large effect that a small quantity of catalyst can have. The enzyme lactase, obtained from the over-the-counter product Lactaid, catalyzes the hydrolysis of the disaccharide lactose into D-glucose and D-galactose, its monosaccharide constituents. These products have a combined sweetening power of about 0.8 relative to sucrose. The sweetness can be easily discerned in milk that has been treated with Lactaid. It is readily apparent that the Lactaid itself is not the source of sweetness, since it is a rather tasteless substance that is diluted in milk by a factor of roughly 4000 to 1. It is estimated that each lactase molecule hydrolyzes 105 lactose molecules.
Keywords (Audience):
High School / Introductory ChemistryKeywords (Domain):
DemonstrationsKeywords (Feature):
Tested DemonstrationsKeywords (Subject):
CatalysisCiting Articles
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This article has been cited by 1 ACS Journal articles (1 most recent appear below).
Use of a Dynamic Headspace GC-MS Method for the Study of Volatile Organic Compounds in Polyethylene Packaging. An Undergraduate Experiment in Polymer Analysis
Steven C. Hodgson , R. John Casey , John D. Orbell and Stephen W. BiggerJournal of Chemical Education2000 77 (12), 1631Use of a Dynamic Headspace GC-MS Method for the Study of Volatile Organic Compounds in Polyethylene Packaging. An Undergraduate Experiment in Polymer Analysis
Steven C. Hodgson , R. John Casey , John D. Orbell and Stephen W. BiggerJournal of Chemical Education2000 77 (12), 1631A novel experiment is described for introducing senior undergraduate physical chemistry and food science students to a technique commonly used to identify volatile organic compounds (VOCs) that are emitted from polymers at ambient temperatures. The VOCs ...
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- Received: August 03, 2009
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