The Effect of Enzymes on Apple Juice Production

2041 Words May 30th, 2013 9 Pages
The Effect of Enzymes on Apple Juice Production

Biology
Period 6

Background Info The purpose of this experiment was to determine which enzyme or the combination of the two enzymes makes the most apple juice from applesauce. We did his by, mixing 10 drops of an enzyme (cellulose/pectinase/both) into a few tablespoons of applesauce. We then left the rest to nature, and watched the liquid funnel out for 10 minutes. Lastly, we recorded our data. The cell wall is a complicated structure containing both cellulose and pectin. Pectin is found in the cell walls of plants and is also specifically found concentrated near the skin and core of fruit. It is what keeps the fruit together and prevents it from getting mushy.
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Assemble 4 filtration cups ▪ Roll coffee filter into funnel ▪ Place funnel on top of graduated cylinder ▪ Make sure to label each graduated cylinder with: water, cellulase, pectinase, and cellulase+pectinase

2. Assemble mixing cups: ▪ Label ALL cups with: water, cellulase, pectinase, cellulase+pectinase

3. Make sure to label all mixing spoons/droppers too. 4. Spoon 60 g (2 tablespoons) of applesauce into each of the 4 mixing cups 5. Add one of the following to each cup of applesauce (MAKE SURE TO LOOK AT YOUR LABELS): ▪ 10 drops of pectinase. Stir 3 seconds. Pour into filtration cup ▪ 10 drops of cellulase Stir 3 seconds. Pour into filtration cup ▪ 5 drops of cellulase and 5 drops of pectinase Stir 3 seconds. Pour into filtration cup ▪ 10 drops of
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