Why does pH fall in a hydrolysis reaction of a triglyceride
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Why does pH fall in a hydrolysis reaction of a triglyceride

[From: ] [author: ] [Date: 11-11-15] [Hit: ]
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I understand that water will be used up to separate the triglyceride into the glycerol group and the fatty acid groups, but where are the extra h+ ions coming from to merit the drop in pH?

(The enzyme used is lipase)

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You're making free fatty acids from the triglyceride, so that is the source of the acidity.

DK
1
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