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本篇珀斯论文代写-脂肪酶与温度变化讲了温度变化对牛奶分解为甘油和脂肪酸过程中脂肪酶活性的影响。这一结果支持了我的假设,即脂肪酶的速率取决于以脂肪酸和甘油的形式分解牛奶的不同时间。研究表明,温度最终会影响脂肪酶的水平。本篇珀斯论文代写文章由澳洲第一论文 Assignment First辅导网整理,供大家参考阅读。

Research question

How do temperature variations affect lipase rate activity in the breakdown of milk into both glycerol and fatty acids?

Background information

Lipase is an enzyme used to break down fats from milk into glycerol and fatty acids. Since recent years, knowledge related to lipases has faced a dramatic increase in mechanism of action and aspects of molecular structure. Lipase ends up breaking down neutral fats into fatty acids and glycerol. Before the digestion of fat by lipase, an emulsifier, bile, should be breaking down fat in smaller units. Lipase is crucial to maintain optimum permeability of cell, allowing the easy flow of nutrients within the cells and flowing out the wastes. These are further inclusive of nutrients with solubility of fat such as vitamins A, D and E. For meeting the nutritional and caloric demands of infants, there has been a major evolution in mammary glands for synthesizing and secreting lipids in large quantities during the period of lactation. There is existence of significant information with respect to psychologically regulating the metabolism of lipid within the mammary glands. The required lipids for neonatal development and growth can be induced in differentiating the mammary glands across an organ for secretion. This is stimulated by the synthesis of TAG.

The investigation was to measure the effect of temperature variations on lipase rate activity in the breakdown of milk into both glycerol and fatty acids. The result supported my hypothesis that the rate of lipase lies in measuring the differential time in breaking down milk as fatty acids and glycerol. As identified in the research, temperature ends up affecting the level of lipase. As a result, there is introduction of five different temperatures. This is evident from the independent variables explored which were affecting the changing rate of lipase activity. The independent variables were different controlled temperatures at 0, 20, 30, 40, and 50 degrees Celsius.

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