Question 1
This question is about the decay of milk.
Name two types of microorganism that cause decay.
[2 marks]
Cows’ milk is pH 6.6. As milk decays, lipids in the milk are broken down. One of the products of the breakdown of lipids causes the pH of milk to decrease. Name the product that causes the pH to decrease.
[1 mark]
A student investigated the effect of temperature on the time taken for different types of
milk to decay. This is the method used.
1. Put cows’ milk in six test tubes.
2. Keep each test tube at a different temperature.
3. Measure the pH of the milk in each tube every day for 12 days.
4. Record the number of days taken to reach pH 5.
5. Repeat steps 1 to 4 with goats’ milk and with almond milk.
Give one way the pH can be measured.
[1 mark]
Give two control variables the student should have used in this investigation.
[2 marks]
The student improved the investigation to produce valid results.
Figure 1 shows the results.
Which type of milk stays fresh the longest at 10 C?
[1 mark]
Describe the effect of temperature on the time taken for goats’ milk to reach pH 5. Use data from Figure 1 in your answer.
[2 marks]
The time taken for cows’ milk to reach pH 5 at 10 °C is less than the time taken for cows’ milk to reach pH 5 at 5 °C. Suggest one reason why.
[1 mark]
Suggest two reasons why the different types of milk took different lengths of time to reach pH 5.
[2 marks]
The student said: ‘The temperature milk is stored at affects how likely the milk is to cause food poisoning.’ How can the investigation be developed to find out if the student is correct? Tick (✓) one box.
[1 mark]