A group of students investigate the effect of temperature on the breakdown of the fat in milk by the enzyme lipase. In their investigation they use an indicator called phenolphthalein. Phenolphthalein is pink in alkali conditions but becomes colourless when the pH falls below pH 8. A student puts 5 drops of phenolphthalein and 5 ml of full fat milk in to a test tube. She adds 1 ml of lipase, stirs the mixture and times how long it takes to lose the pink colour. Other students repeat this but at different temperatures. Plot a graph of the results and draw a line of best fit. – 7607

Q1.

A group of students investigate the effect of temperature on the breakdown of the fat in milk by the enzyme lipase. 

In their investigation they use an indicator called phenolphthalein. 

Phenolphthalein is pink in alkali conditions but becomes colourless when the pH falls below pH 8. 

A student puts 5 drops of phenolphthalein and 5 ml of full fat milk in to a test tube. 

She adds 1 ml of lipase, stirs the mixture and times how long it takes to lose the pink colour. 

Other students repeat this but at different temperatures.

The table shows the group’s results.

Plot a graph of the results and draw a line of best fit.