The Factors That Affect The Pectinase In The Production Of Apple Juice. Essay, Research Paper

Plan.During this experiment I intend to discover

what affects of concentration upon Pectinase and the yield of apple juice it

produces. Pectinase is an enzyme that specifically

targets Pectin which bonds the long Cellulose strands together to form the

outer core of the Apple breaking down these bonds would mean the Cellulose

strand could move freely and therefore form a liquid. As it is an enzyme it is

effected by the normal factors such as temperature, Inhibitors and

concentration which is the factor I have chosen to experiment with.Outline method. To measure out the apple then place this

standard amount of apple into about 10 separate beakers and add the pectinase

in varying concentrations after a certain amount of time measure the overall

mass change add the amount of juice produced.Key variable. ConcentrationConstants. Temperature Amount of apple used Amount of enzyme used Time Taken SI units.Pilot method. To work out the concentrations of Pectinase

we used the following table. Overall Concentration Amount of water used (cm3) Amount of Pectinase used (cm3) 10% 225 25 5% 238.5 12.5 4% 240 10 3% 243.5 7.5 2% 245 5 1% 247.5 2.5 0.1% 249.75 0.25 0.01 249.975 0.025 (All concentrations where made up in a

250cm3 Volumetric flask) Method Equipment used Quantity Volume in Cm3 (if applicable) Volumetric flask 1 250 Beaker 9 250 Small wire mesh sieve 1 Syringe 1 1 Scales (2dp) 1 Apples 2 Concentrated pectinase 1 60 Thermometer 1 Water bath set to 40C 1 Pipette 1 25 Pipette 1 5 Pipette 1 1 Cheese grater 1 Stop watch 1 Set up as shown below