Investigating the Relationship Between the Rate of Decay of Milk and Temperature

The video explores the relationship between milk decay and temperature, presenting two experiments. The first involves monitoring pH changes in milk over time at different temperatures. The second uses lipase to model milk decay by observing pH changes in a milk and sodium carbonate mixture. Catherine conducts the experiment, maintaining a constant temperature using a water bath. Results are analyzed, showing that lipase activity increases with temperature up to an optimum of 40°C, after which it decreases.

What challenges did Catherine face while conducting her experiment?

Discuss the importance of measuring the same volume of milk in each trial.

What were the results of Catherine's experiment at different temperatures?

What conclusion can be drawn about the optimum temperature for lipase activity?