You are interrupted while eating some yogurt and you store the remaining yogurt in the refrigerator. A day later you return and find the surface of the yogurt is no longer smooth but has broken into several liquified areas. You correctly guess that enzymes from your saliva, via the spoon, have continued digesting the yogurt in your absence. If you left the yogurt on the counter for another 24 hours, what would happen?

The yogurt consists of bacteria known as lactobacillus that gives the proper texture and taste to the yogurt. The enzymes has the ability to increase the rate of the reaction.

As the information given in the question, the reaction occurs continuously due to the presence of the substrate as well as the enzyme saliva. The enzyme activity depends on the physical condition like temperature. The high temperature increases the enzyme ability and speed up the reaction.

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