Squishies!

S5 today made immobilised gel beads (named by Robyn squishes). These contain the enzyme B-galactosidase. This breaks down the sugar lactose to glucose and galactose. This process is used in ice cream and yoghurt making to make them sweet. We tested the milk for glucose before adding to our gel beads with the enzyme then tested the milk after. We found that glucose had been formed.
Written by Debbie Ailie and Robyn




















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