Pectinase investigation.

Plan of Method

. I will start off by setting up the equipment as shown below.

2. I will prepare the measurements, I'll have 5cm3 Of both Pectinase and distilled water, I will measure this using a syringe to be as accurate as possible. I will have 20cm3 of apple pulp for every 5cm3 of enzyme for distilled water.

3. Now and I will heat up the apple called to 80° centigrade, and I am heating up the apple pulp and Not the enzyme what distilled Walter because the enzyme or top will call down considerably win in contact with the colder apple will, so this investigation will have the wrong results.

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.

Results

Time

Room Temperature

80? c

2

.5

.5

4

.8

2.3

6

2.2

4.2

8

2.8

5.4

0

3.2

6.3

Graph

On graph paper at the end of essay

Analysis

My graph tells me that at 80 c more apple pulp was produces than at room temperature. The volume of juice increased steadily until the end when it slowed down.

These results match my hypothesis as I predicted this would happen.

This happened due to the collision theory, this theory states that the higher the temperature is the faster a reaction happens, this theory also includes concentration of Pectinase, catalyst, pressure and amount of solid particle.

Evaluation

Looking back to my plan I realise that my prediction was. When the apple pulp is at its highest temperature more apple juice is produced whereas when the temperature is at its lowest (room temperature) not as much juice is produced. This is because the particles in the pectinase are more closely packed together when it is at a higher temperature so the particles collide more frequently therefore there are more effective collisions.

If I could repeat this experiment I would make sure that this time I have a wider range of results to get the best possible and reliable outcome and in addition I would extend the time to 20minutes because when I was doing the experiment I noticed that when the time was up, I removed the funnel but there was still some juice being produced.

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