The aim of this experiment is to look at the effect of temperature on the enzyme Pectinase.
Apparatus
Thermometer Water bath x2 (40 c/60 c)
Goggles Fridge
100ml beaker x5 Ice
400ml beaker
Method
Chop apple into small pieces.
20g of apple in all 5 of the 100ml beakers and 2cm of Pectinase enzyme.
Stir and incubate (at set temperature) for 10 minutes.
Filter juice from apple pieces, using filter paper and funnel.
Record the volume of juice obtained.
We are going to be wearing goggles to protect our eyes and be extra careful when handling Pectinase.
To make it a fair test we are going to measure out the apple carefully so that we have the same amount in each beaker and also make sure that we use the same amount of Pectinase each time.
We are going to be keeping the amount of apple and Pectinase the same; we shall also use the same size beakers and stir the mixture for the same amount of time in each experiment.
Prediction
I think what will happen is that as the temperature increases the more juice we will collect because Pectinase is an enzyme and if you warm an enzyme up then they work faster, therefore, we will collect more juice. But I also think that we wont collect that much juice from the 60 c water bath because I think that, that will be past its optimum temperature.
I think we will collect the least amount of juice from the ‘ice’ and the 60 c water bath.
Analysis
In my results I found that as the temperature increased the amount of juice collected went up as well except for the last result the amount of juice collected fell compared to the result before it.
In my prediction I thought that as the temperature went up then so would the amount of juice and I was correct. I also said in my prediction that I didn’t think that once it had reached 60 c that it would be past Pectinases’ optimum temperature and so it wouldn’t work anymore and we wouldn’t collect as much juice and in my results the amount of juice collected was less than the one before.
The results show that the enzyme Pectinase works best at around 40 c and that if you heat it to 60 c then it has past its optimum temperature and it doesn’t work anymore.
Evaluation
I think the way that our group worked was done very well. We started the experiments as close to the same time as possible and we made sure that we measured out everything extremely accurately. We also took the temperature that each beaker was about to go into to make sure that our readings were as accurate as they could be. I think that our results were as accurate as we could make them at the time.
I think we could’ve improved by leaving the apple in the filter paper for the same amount of time on each experiment instead of just taking it out when it looked like everything had drained out. I also think that there should’ve been more of a difference in temperature between the ice and the fridge to give better results.