1. How can we use our knowledge of enzymes (proteins) to help solve/address real-world issues? Why are people lactose intolerant? How can they still eat ice cream!?? (Topic 2.5 Enzymes)

2. Why are people intolerant to lactose?
People who are lactose-intolerant do not have the enzyme lactase, therefore cannot chemically break down the disaccharide (sugar)

3. Why are people intolerant to lactose?

4. How have we been able to use our knowledge of enzymes to help people who are lactose intolerant?
Take lactase supplement
Add lactase to milk
Run milk through apparatus with immobilized lactase beads to process all lactose

5. How else is lactase used commercially?
Less sugar required for sweetening milk shakes, smoothies, etc. b/c galactose & glucose (monosaccharides) are sweeter than lactose (disaccharide).
Galactose/Glucose better for ice creams because they are smaller  more soluble (can dissolve into liquid easier)  less ice crystals  smoother
Bacteria ferment galactose/glucose faster  faster production of yogurts & cottage cheese