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Pectinase investigation.

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Pectinase investigation Aim My aim is to see if change in the temperature of the enzyme Pectinase will change the volume of the apple juice produced from the apple pulp, And also to see if the enzyme or distilled water will produce more than the other. Background Thousands of chemical reactions take place in our cells every day. We need these reactions to take place quickly to keep us alive. Chemicals called enzymes make reactions happen at a much faster rate. Chemicals that speed up reactions are called catalysts. Enzymes work on substances called substrates. The reaction always has to take place on a part of the enzyme called the active site. Provided that the substrate concentration is maintained at a high level and other factors such as pH and temperature are kept constant the rate of reaction is proportional to the enzyme concentration. Invariably reactions are catalysed by enzyme concentrations, which are much lower than substrate concentrations. Thus as the enzyme concentration is increased so will the rate of the reaction. Apparatus List Diagram Prediction I think that the higher the temperature is, the more juice will be produced from the apple pulp. ...read more.


4. And I will now for the apple pull into the field filter, the next pot I will have to do with someone else's help, I will pour the enzyme and apple pulp in at the same time and whilst I do this someone has to start up the stop clock. 5. I will Check the measuring Cylinder at two minute intervals for ten minutes. 6. To complete the room temperature one follow all of the previous steps except number three . Fair Tests The only thing I have to consider is the amount of apple pulp, Pectinase and distilled water to make sure it is all the same. Safety During the whole experiment I will be wearing goggles and clearing the entire experiment area. Also I will be working near a tap so I can wash my skin or eyes if the enzyme does make contact Measurements and Accuracy Below is a list of measurements. Pectinase - 5cm 3 Distilled Water - 5cm3 Apple Pulp - 20 cm3 I have to syringes so I don't mix any Pectinase in to the distilled water and vice versa. ...read more.


Despite the few minor mistakes that occurred during the experiment, the results of the actual investigation are very reliable and fairly accurate which can even be used for further research. I would consider having some different variables like: instead of changing the temperature I would change the concentration or even the fruit itself and have a different range of fruits and find out which one gives out the most juice. It would be very interesting to see how pectinase reacts at high and low concentrations and also discover the optimum concentration at which the enzyme works at its best. From general knowledge we could say that at high concentration pectinase will be denatured whereas at low concentrations not enough kinetic energy will be provided so the enzyme will be moving very slowly hence not producing any juice. To prove whether or not this is true we can extent the investigation by repeating the same thing but instead of changing the temperature of pectinase we could change the concentration in which the experiment is carried out every time. Haider Al-Marayati ...read more.

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Here's what a teacher thought of this essay

3 star(s)

This is a well structured report.
1. The background section is well written, although the sources of information should be referenced
2. There is a very small amount of data that is collected in this investigation
3. The conclusion should included data from the investigation to back up the claim

Marked by teacher Luke Smithen 17/09/2013

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