Investigating the Effects of Temperature on Decay of Milk and Lipase in Milk

The video tutorial explores an experiment to study the effects of temperature on milk decay, using a pH sensor to monitor changes. Due to the slow decay process, an alternative experiment with lipase is proposed. This involves measuring the time for a color change in milk mixed with lipase and cresol red, indicating pH changes. The results are plotted to determine the optimum temperature for lipase activity, found to be around 38°C.

What is the main purpose of the experiment discussed in the text?

Describe the role of the pH sensor in the experiment.

What is the expected outcome when the pH of the milk falls?

Explain the alternative experiment involving lipase and its expected effect on milk.

What is the significance of the color change in the cresol red solution during the experiment?

How does temperature affect the rate of digestion of lipids in the milk according to the results?

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