Stack Exchange Network
Stack Exchange network consists of 181 Q&A communities including
Stack Overflow, the largest, most trusted online community for developers to learn, share their knowledge, and build their careers.
Visit Stack Exchange
Biology Stack Exchange is a question and answer site for biology researchers, academics, and students. It only takes a minute to sign up.
Sign up to join this community
Anybody can ask a question
The best answers are voted up and rise to the top
6 years, 5 months ago
I'm experimentally observing how pancreatin affects the pH in different types of milk.
Why does the milk's pH decrease when I add an enzyme solution to different types of milk (e.g., cow milk, soy milk etc.) ?
I am not sure how to explain this reaction.
Thank you for your help.
Dec 13, 2016 at 15:11
Want to improve this post? Add citations from reputable sources by editing the post. Posts with unsourced content may be edited or deleted.
the pancreatic fluid contains lipase which breaks down the fat in the milk in to fatty acids and glycerol. The fatty acids produce lower and create a more acidic pH.
Jan 30, 2017 at 19:14
19 1 1 bronze badge
log in to answer this question.
Not the answer you're looking for? Browse other questions tagged
By clicking “Accept all cookies”, you agree Stack Exchange can store cookies on your device and disclose information in accordance with our
Accept all cookies
Necessary cookies only