Date of Award

Spring 1940

Degree Type

Thesis - Restricted

Degree Name

Master of Science (MS)

Department

Chemistry

First Advisor

Koch, John R.

Abstract

There have been, in the field of research, investigators who have used pancreatic lipase in the hydrolysis of fats; these workers, however, have used different methods, and have at times obtained conflicting results. A suitable method which can be used to determine the effect of all the variables in a definite and accurate manner is greatly needed before any attempts can be made to compare the factors. For proteolytic enzymes, a method has been worked out in this university. Viscosity measurements on the various gelatines have been determined by several members, using the procedure with different concentrations, or different substrates, or another variable. Reliable results and comparisons can thus be made. Can such a method be found to measure the hydrolysis of the activity of lipases? Will other Workers be able to use the method and get comparable results? If so, the problem of fat hydrolysis with pancreatic lipase can be solved more satisfactorily. Fatty foods furnish about thirty per cent of the energy to the humann body and are therefore closely connected with healthy and happy living. The manufacturing of many fat substitutes in recent years, such as Crisco, Spry, Snowball, and the margarines have added interest to the problem. To compare the digestibility of these fats with the digestibility of the usual animal fats, such as lard, butter, and beef-fat is a challenge. The present investigation is a comparative study of the digestibility of some commercial edible fats with pancreatic, lipase. Since this was the first research problem of its kind performed in this laboratory, it was necessary to make many simple investigations and consequently results reported rather detailed. Much effort and time was used to obtain a suitable method and to determine the effect of some of the factors on the rate of hydrolysis.

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