The Effect of Enzymes on Apple Juice Production

For the first three days, drink ¼ teaspoon of CLEAR concentrate diluted in 8 oz of water per day, then increase to ½ teaspoon of CLEAR concentrate added to two glasses of water (8 oz each) and drink it throughout the day for another three days.

In this lab or experiment, the aim was to determine the following factors of enzymes: (1) the effects of enzymes concentration the catalytic rate or the rate of the reaction, (2) the effects of pH on a particular enzyme, an enzyme known and referred throughout this experiment as ALP (alkaline phosphate enzyme) and lastly (3) the effects of various temperatures on the reaction or catalytic rate. Throughout the experiment 8 separate cuvettes and tubes are mixed with various solutions (labeled as tables 1,3 & 4 in the apparatus/materials sections of the lab) and tested for the effects of the factors mentioned above (concentration, pH and temperature). The tubes labeled 1-4 are tested for pH with pH paper and by spectrophotometer, cuvettes 1a-4a was tested for concentration and cuvettes labeled 1b-4b was tested for temperature in four different atmospheric conditions (4ºC, 23ºC, 32ºC and 60ºC) to see how the enzyme solution was affected by the various conditions. After carrying out the procedures the results showed that the experiment followed the theory for the most part, which is that all the factors work best at its optimum level. So, the optimum pH that the enzymes reacted at was a pH of 7 (neutral), the optimum temperature that the reactions occurs with the enzymes is a temperature of 4ºC or

III. For observation 1 and 2, pour 1 cup of water into a pan and place on stove on high heat. For observation 2 add

4) One package of active dry yeast was added to bottle labeled ‘5mL’ and solution was swirled.

Once this has happened, you will remove the solution from the saucepan, pour the solution into a container and label that container 20% sugar solution.

After added, pick up the beaker and swirl it around lightly for a short period of time.

Add to this 5 drops of pH 4 buffer solution * Measure out 2 cm³ starch solution * Start stopclock and leave for 1 minute * Measure out 1 cm³ amylase and place in second corvette * Add to this 2 cm³ distilled water *

C. Pour about one quarter of the first unknown packet into the first cup and add

3.Measure and add 0.5g, 1.0g, and 1.5g of sucrose into 3 of the test tubes. Do not add sucrose into the 4th test tube because this will be the control. Lightly shake the test tube to mix the contents together.

Enzymes are high molecular weight molecules and are proteins in nature. Enzymes work as catalysts in biochemical reactions in living organisms. Enzyme Catecholase is found on in plants, animals as well as fungi and is responsible for the darkening of different fruits. In most cases enzymatic activities are influenced by a number of factors, among them is temperature, PH, enzyme concentration as well as substrate concentration (Silverthorn, 2004). In this experiment enzyme catecholase was used to investigate the effects of PH and enzyme concentration on it rate of reaction. A pH buffer was used to control the PH, potato juice was used as the substrate and water was used as a solvent.

In the exercise # 2 we observed the effect of substrate concentration, enzyme concentration, pH and temperature on enzyme activity. All the data showed that once potato extract was added to catechol and water the reaction varied dependent on the level of catechol. As in

3. Use a sterile pipette to transfer 0.1 ml of each dilution on to a MacConkey agar plate.

The experiment is considered valid. The proposed hypothesis is supported after testing all the types of enzymes. Conclusion is that pectinase is the most cost effective enzyme solution to use in order to produce the most amount of apple juice possible, with going overboard with the price. This is a true statement because it shows it in the data. Firstly, looking at the graph, pectinase, on average, was the best enzyme, producing the most amount of apple juice. Another reason that supports the hypothesis, is that, pectinase was the most cost effective. Cellulase was much too expensive; $100 for per liter and it only produced average of 16.3 ml of apple juice. Therefore, that is why pectinase is the most cost effective enzyme; it produced 24

The purpose of this lab report is to investigate the effect of substrate concentration on enzyme activity as tested with the enzyme catalase and the substrate hydrogen peroxide at several concentrations to produce oxygen. It was assumed that an increase in hydrogen peroxide concentration would decrease the amount of time the paper circle with the enzyme catalase present on it, sowing an increase in enzyme activity. Therefore it can be hypothesised that there would be an effect on catalase activity from the increase in hydrogen peroxide concentration measured in time for the paper circle to ride to the top of the solution.

Enzymes are biological catalysts which speeds up chemical reactions without being used up. There are three main factors which affect enzyme activity, and determines if their rate of reaction which are; sufficient energy (temperature), the pH, and the concentration. When there is a reaction, there must be energy around, the higher the energy, the faster the reaction because the particles will move faster therefore the chance of the particles to collide into each other will increase. However, if the temperature is too high or too low, the enzyme would denature and it will no longer work. This is similar to the pH; each enzyme will have a different optimal pH (a pH which an enzyme works best at) but if the pH is too high or too low, it will change shape and denature. Lastly as the concentration increases, so does the rate of reaction since more concentration means that there are more particles to react with. “To have a chemical reaction, there must be a least amount of energy which is called activation energy and enzymes help lower the activation energy therefore the speed of the reaction will increase”. People made wine for a long time without the help of enzymes in the winemaking process, but now pectinase is used around the winemaking society which enhances the process of wine making, however, there are limitations to use this enzyme. In this essay, the conditions that pectinase will need to be in will be analysed, and it’s affects economics and society.