7점 IB Biology HL IA

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본 문서는 2023년에 작성한 IB Biology HL IA입니다. 작성한 주제는 Effect of proteolytic enzymes Dipeptidyl Peptidase IV on gluten dough이고 점수는 22/25점을 받았습니다.

 

[본문내용]

RESEARCH QUESTION: To what extent does increasing DPPU (Dipeptidyl Peptidase IV activity units) of the proteolytic enzyme Dipeptidyl Peptidase IV in GlutenEase enzyme tablets mixed into gluten dough from Naturich Whole Wheat Flour in 50 cm3 distilled water of 25°C and pH 6.94 affect the rate of change in the gluten dough mass (g/min) after 20 minutes measured with a digital timer placed in room temperature of 27°C?

INTRODUCTION
The trend of gluten-free cuisine has dominated recent markets in many countries, including Indonesia. Although gluten is a nutrient found in many grains such as wheat and barley, it is also a protein that requires digestion in the stomach and small intestine to be absorbed into the body (Wei et al.). Individuals who are genetically predisposed to be incapable of breaking down gluten are known to have celiac disease, an autoimmune disorder that triggers an immune reaction in the small intestine when gluten is ingested (Garioch et al.). This immune response may lead to damage to the lining of the small intestine and may cause diarrhea, fatigue, and bloating (Mayo Clinic). Characterized by the flattening of the villi, the decrease in the surface area of the small intestine further induces malabsorption and maldigestion of nutrients in the body (Holtmeier and Caspary). Similarly, some individuals possess non-celiac gluten sensitivity (NCGS) where gluten consumption causes bloating, diarrhea, and abominable pain (Celiac Disease Foundation). Historically, such patients had to avoid gluten altogether in their diet. However, the advent of enzyme research has provided pharmaceutical drugs that can break down gluten in the digestive system. In particular, the Dipeptidyl Peptidase IV (DPP-IV) enzyme has circulated the pharmaceutical market due to its food-derived, highly effective, and safe catalytic mechanism for hydrolyzing gluten (Liu et al., 2)…

 

  • 총 페이지수: 16 pages
  • 과목명: Biology
  • 주제: Effect of proteolytic enzymes Dipeptidyl Peptidase IV on gluten dough
  • The file is in PDF format.
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7점 IB Biology HL IA

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