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Lorna Hodgson Factors affecting the activity of lipase Beaker 1 Beaker 2 Beaker 3 In beaker 1 containing unboiled lipase, the pH steadily decreased with time because the triglycerides in the milk were binding with the enzyme lipase o form products. The fatty acids formed are acidic, so the pH decreased as the solution became more acidic. As time went by, more trglycerides are converted to fatty acids and so the pH decreases with time. In beaker 2 containing bile, the pH decreased the quickest. The bile increased the rate of reaction by the lipase enzymes because it emulsified the triglycerides and broke them down into smaller bits, therefore increasing the surface area. There were more points of contact for the enzymes to bind with the substrate, and so products were formed at a faster rate. Beaker 3 was used as a control to show that the enzyme lipase acts...

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