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Investigating the Effect of Lipase Concentration on the Breakdown of Fat in Milk
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NotI'mA
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I completed a required practical on enzymes in school and don't know the answers to the questions about it:
1) Lipase is a digestive enzyme that breaks lipids (fats) down into fatty acids and glycerol. Full-fat milk has a pH of 6.5.
Predict what will happen to the pH of full-fat milk as lipids are broken down.
Explain your prediction.
(I can't seem to find anything online about this that doesn't have to do with using phenolphthalein as a pH indicator. Please help, I'd be really grateful)
1) Lipase is a digestive enzyme that breaks lipids (fats) down into fatty acids and glycerol. Full-fat milk has a pH of 6.5.
Predict what will happen to the pH of full-fat milk as lipids are broken down.
Explain your prediction.
(I can't seem to find anything online about this that doesn't have to do with using phenolphthalein as a pH indicator. Please help, I'd be really grateful)
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Ambitious1999
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(Original post by NotI'mA)
I completed a required practical on enzymes in school and don't know the answers to the questions about it:
1) Lipase is a digestive enzyme that breaks lipids (fats) down into fatty acids and glycerol. Full-fat milk has a pH of 6.5.
Predict what will happen to the pH of full-fat milk as lipids are broken down.
Explain your prediction.
(I can't seem to find anything online about this that doesn't have to do with using phenolphthalein as a pH indicator. Please help, I'd be really grateful)
I completed a required practical on enzymes in school and don't know the answers to the questions about it:
1) Lipase is a digestive enzyme that breaks lipids (fats) down into fatty acids and glycerol. Full-fat milk has a pH of 6.5.
Predict what will happen to the pH of full-fat milk as lipids are broken down.
Explain your prediction.
(I can't seem to find anything online about this that doesn't have to do with using phenolphthalein as a pH indicator. Please help, I'd be really grateful)
Last edited by Ambitious1999; 3 years ago
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NotI'mA
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(Original post by Ambitious1999)
As lipids are broken down to glycerol and fatty Acids you should expect the pH to get lower as it becomes more acidic. This is because more free acids will become available. Depending on the pH of the fatty acids, different fatty acids have different pH and those with fewer carbon atoms are more acidic and thus have lower pH.
As lipids are broken down to glycerol and fatty Acids you should expect the pH to get lower as it becomes more acidic. This is because more free acids will become available. Depending on the pH of the fatty acids, different fatty acids have different pH and those with fewer carbon atoms are more acidic and thus have lower pH.
This helps a lot.
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