Does Temperature Affects Fruit Juice

Research question
Does temperature affect the rate pectinase produces juice?

Introduction Fruit juices are popular among consumers as they contain many vital vitamins or

antioxidants. But before they go on the shelves, the factory has to produce them. One

of the earliest memories of my childhood has been juice. I remember waking up at the

crack of dawn early in the morning to go pick fresh apples from our apple tree in our

backyard to make fresh apple juice for breakfast with my grandmother. To this day, that

same recipe is still used today though my family. Seeing my grandmother boil the apple

slices over her old cooktop, made me wonder how factories produced apple juice at

such massive rates as I knew they weren't going …show more content…

Using a graduated cylinder, measure 19 ml of distilled water. If you are just doing the control trial, add 19 ml of distilled water only.
Pour the water into the cup and mix them to create a solution using one glass stirring rod.
In another cup, dump all applesauce content (113 g) into another plastic cup. If performing the trial with the frozen applesauce, let it thaw in room temperature for ten minutes then squeeze it out of the container, into the cup, and use the stirring rod to break down the chunk until it reaches the bottom of the cup.
Pour the pectinase solution into the cup with the applesauce and mix with the stir rod.
Let this rest for 5 minutes to ensure the pectinase does its work.
While waiting, place the funnel in a dry graduated cylinder, and place two cheesecloth meshes on top of the funnel so that it can filter the applesauce from the liquid produced.
Once the five minutes have passed, pour the contents of the cup slowly into the funnel. With the stirring rod, bring back any residue into the funnel.
Let it drain for 10 minutes and record amount of volume in graduated cylinder.
Repeat these steps as …show more content…

When pouring the applesauce over

the cheesecloth protected funnel, the liquid came out first, followed by the applesauce.

Drops first came rapidly, and then slowed down in the amount after a few seconds of

being poured.

Processed Data- Averages

Category Liquid Produced
Room Temperature Applesauce
54.3 ml
Frozen Applesauce
2.3 ml

Control Data

Errors

During trial one, the original funnel was too small. The applesauce was at the tip of the

funnel, causing liquid to overflow over the funnel, spilling. Another error in this

experiment was not specifying how cold to freeze the applesauce in the freezer.

Different temperatures could have affected the rate of liquid formed.

Conclusion

This experiment is a good representation of what goes on in fruit juice factories. Overall,

frozen applesauce did affect the pectinases rate of diffusion. This could be a cause of

the temperature in the applesauce, being too low, freezing the solution mixed with it.

Evaluation

The data presented is reliable. The minor errors shouldn't really have an effect on the

outcome of this experiment as the trials proved similar