7.2 Organisation of an ecosystem

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Question 6
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A student investigated the effect of temperature on the rate of decay of three different types of milk (cows' milk, soy milk, and oat milk) by measuring the time taken for the pH to decrease to 4.5. The results are shown in the graph below. Line graph of milk decay. X-axis: Temperature in ^\circ\text{C} (from 0 to 30, in intervals of 5). Y-axis: Time taken to reach pH 4.5 in days (from 0 to 12, in intervals of 1). Cows' milk (solid line) goes from 8 days at 5^\circ\text{C}, to 5 days at 10^\circ\text{C}, to 3 days at 15^\circ\text{C}, staying at 3 days up to 30^\circ\text{C}. Soy milk (long-dashed line) goes from 10 days at 5^\circ\text{C}, to 6 days at 10^\circ\text{C}, to 2 days at 15^\circ\text{C}, staying at 2 days up to 30^\circ\text{C}. Oat milk (short-dashed line) goes from 11 days at 5^\circ\text{C}, to 7 days at 10^\circ\text{C}, stays at 7 days up to 15^\circ\text{C}, then decreases to 4 days at 20^\circ\text{C} and 2 days at 30^\circ\text{C}..

a.

Which type of milk stays fresh the longest at 10 ∘C^\circ\text{C}∘C?

[1]
b.

Describe the effect of temperature on the time taken for soy milk to reach pH 4.5. Use values from the graph in your answer.

[3]
c.

Suggest one reason why cows' milk decays faster at 15 ∘C^\circ\text{C}∘C than at 5 ∘C^\circ\text{C}∘C.

[2]

7.2 Organisation of an ecosystem Questions

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