Does Pectinase Act On The Apple To Produce More Juice?

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Natasha Rayden

 Biology Coursework

Does Pectinase Act On The Apple To Produce More Juice?

Background Knowledge

An enzyme is a protein molecule that speeds up chemical reactions. Each enzyme has a unique shape that determines its function. One enzyme works on one type of substrate. Enzymes break down large molecules into smaller more manageable molecules, and they can be used more than once.  Enzymes work best at their optimum temperature, which is around 40°.  When an enzyme is in a hot temperature or a high pH the enzyme denatures, which means it effectively dies. 

Prediction/Hypothesis

There will be more juice produced from the apple when pectinase is added than when just water is added.

Reasons for making my prediction

The pectinase will act on the pectin in the apple and break it down into small molecules.

Controlling Variables

  • Temperature
  • Volume of substances used
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Why do I need to control these?

To ensure a fair test is carried out.  The temperature is very important when dealing with enzymes because enzymes work best at a certain temperature, when the temperature is too high enzymes are denatured and so the experiment wouldn’t work.  

Volume of pectinase and amount of apples have to be kept the same because if more pectinase was added more juice would be produced and vice versa. The amount of apple has to be kept the same because it is the substance that the pectinase is working on.  

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