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investigating the enzyme pectinase

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Investigating Pectinase enzyme An Enzyme is defined as a biological catalyst. This particular enzyme, pectinase, provides an alternative 'direction' for the reaction that has a lower activation energy 'barrier'. Each type of enzyme has a specific 3D shape, which exactly fits the substrate that the enzyme is meant supposed to react with. The position on the enzyme where the substrate binds and the reaction takes place is known as the active site. This releases products without damaging the enzyme so the enzyme can be used again. Purified pectinase is a multi-component preparation highly effective in depolymerising plant pectin's with varying degrees of esterification. Important enzymatic activities include pectin lyase (EC and activities on polygalacturonic acid (pectin) and nonmethylated polygalacturonic acid (pectate). The result of adding Pectinase to most fruit pulps means that the volume of juice obtained would be significantly increased to the volume of juice obtained without pectinase. This means adding pectinase to your fruit pulp means you can extract more fruit juice. ...read more.


The pectinase with the highest concentration will produce the most juice and in the same amount of time. I will give all 5 of my solutions the same amount of time (10 minutes), and record the time. Equipment List: * 5 different concentrates of pectinase enzyme * 5 pieces of filter paper * 5 funnels * 5 measuring cylinders * 1 stop clocks * 5 syringes * Apple pulp * Water bath * 5 beakers * 1 thermometer I put 50g of apple pulp into each of five beakers and I numbered each beaker 1 to 5. I then added 5cm� of pectinase however not of only one concentrate of pectinase. I did the following: * I didn't add anything to the first beaker because it is meant to have o% of pectinase concentrate. * I added 5cm� of 0.1% of pectinase to the second beaker * I then added 5cm� of pectinase to the third beaker this time using 0.10% of pectinase. ...read more.


It produced the most apple juice from the pulp. However, the lower concentrations of 0.25% also worked well and so did the 0.10 %. The 0.50% pectinase produced the most juice as I predicted. It produced this in the same amount of time as the rest. There are certain things that must be kept constant in order for my test to be fair. In order ensure the accuracy of my results I must make sure that only the independent variable changes (the concentrate of pectinase) and that everything else stays exactly the same. Therefore I must make sure that the same amount of apple pulp is put into each beaker. Also all the beakers are incubated at the same temperature for the same period of time. The same amount of pectinase is added to the apple pulp each time (5cm�). To make sure I have accurate results I must use the equipment as accurately as possible. For example, when weighing out the 50g of apple pulp I should place the beaker onto the scales first, and then press the 'tear' button to return the measurement to nought and then add the apple etc. ...read more.

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