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Chymosin is an enzyme that causes milk to curdle - Edexcel - GCSE Biology - Question 8 - 2021 - Paper 1
Question 8
Chymosin is an enzyme that causes milk to curdle. When milk curdles the proteins in the milk clump together and become solid. As part of an investigation, milk was... show full transcript
Worked Solution & Example Answer:Chymosin is an enzyme that causes milk to curdle - Edexcel - GCSE Biology - Question 8 - 2021 - Paper 1
Step 1
Which variables need to be kept constant in this investigation?
Answer
The variables that need to be kept constant in this investigation are:
C. the volume of milk and the concentration of chymosin. This ensures that any changes observed in the time taken for the milk to curdle can be attributed solely to the temperature variations and not to other factors.
Step 2
Explain why the time taken for the milk to curdle decreases from 30°C to 40°C.
Answer
As the temperature rises from 30°C to 40°C, the activity of chymosin increases, leading to a faster rate of reaction. At 40°C, the enzyme is closer to its optimum temperature, allowing it to work more efficiently, thereby reducing the time taken for the milk to curdle.