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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 correct answer is C: the volume of milk and the concentration of chymosin. In an experiment, it is crucial to ensure that variables that may affect the outcome remain unchanged. In this case, the volume of milk and the concentration of chymosin must be consistent to accurately assess the impact of temperature on milk curdling.
Step 2
Explain why the time taken for the milk to curdle decreases from 30°C to 40°C.
Answer
As the temperature increases from 30°C to 40°C, the enzyme chymosin approaches its optimal temperature. At 40°C, chymosin exhibits increased activity, which results in a faster rate of reaction. This makes the milk curdle more quickly due to more effective enzyme-substrate interactions.