Prediction
There are two possible results attainable from the experiment.
Null Hypothesis: There is NO effect of concentration difference of pectinase solution in the production of fruit juice.
Alternative Hypothesis: Concentration difference has an effect in the production of fruit juice i.e. the more concentrated, the more rapidly the fruit juice is produced. (I.e. greater volume of fruit juice)
The more likely however, based on scientific evidence, is the alternative hypothesis I.e. the higher the concentration, the more fruit juice produced.
The scientific evidence we can obtain to make this hypothesis is the enzyme ‘Lock and Fit’ model and the induced fit model:
‘Lock and Fit’ Induced fit
Although scientifically, the ‘induced fit’ model shows a clearer description of how enzymes catalyses substrates, for the purpose of this experiment which is to show the quantities result of the fruit juice produced according to the concentration, we need not to make such distinction.
In context of this experiment, we can see that the more active site available to break down the substances (apple), the more fruit juice that is produced in a set amount of time. This automatically corresponds to the number of enzymes that will be available to break down the substrate, meaning the more enzymes available, the higher the yield of fruit juice. Since higher concentrations indicate more enzymes available to break down the enzymes, we can make the hypothesis that the higher the concentration of the enzyme solution, the greater the yield of fruit juice.
Variable control
For this experiment to be fair, it is crucial for me to point out the control variables and set them to such for each experiment.
1). pH
pH is a important factor to take into account. This is because some enzymes each have different optimum pH for maximum catabolism/anabolism (catabolism in this case).
It is therefore because of this fact that I have to acknowledge the pH I will use for each of the experiment. I.e. for each different concentration used, all of the test tubes containing the pectinase solution must have equal pH value. This will be checked thoroughly by checking the pH of enzyme solution before starting.
2). Temperature
Like pH, Temperature also increases enzyme activity by increasing the kinetic energy within the molecules i.e. faster reactions or catabolism/anabolism. (Although at extreme temperatures, the enzymes denature) This is explained by kinetic theory, but in the context of the experiment, detailed physical explanation is required to a minimum.
As higher temperature tends to increase enzyme activity, I have to ensure that each solution is in equal temperature. To ensure this is in system for each experiment, a set temperature of 15 degrees Celsius will be dictated for each experiment. Then, with the use of the thermometer, the solutions, before experimentation, will have its temperature measured to ensure a fair experiment, relative to following ones, takes place.
3). Volume of pectinase.
This is the main variable of the experiment we will test.
Database
For the experiment, there are 5 different test tubes containing different concentrations of pectinase. However, the overall volume of solution is of equal amount.
1.5 ml of pectinase
2.4 ml of pectinase diluted with 1 ml of distilled water
3.3 ml of pectinase diluted with 2 ml of distilled water
4.2 ml of pectinase diluted with 3 ml distilled water
5.1 ml of pectinase diluted with 4 ml distilled water
Each of these solution were then treated with grinded apple of 20 mm^3 for experimentation of the production of fruit juices.
Before carrying out the test, the appropriate way of measuring the volume of fruit juice produced must be considered to get a clear indication of the difference of fruit juice produced between the different test tubes.
This is done with the following equation:
Total volume after 60 seconds– 5 ml = the amount of fruit juice produced.
It must be noted that there must be a time limit to each of these tests. This is because if given an infinite amount of time in contrast, the amount of fruit juice produced will be the same and we will have no experimental data whatsoever to compile a result.
Results
Over 60 seconds for each different test tube, these set of data were collected.
Experiment 1: 7.3 ml of solution remained after the set time
Experiment 2: 6.8 ml of solution remained after the set time
Experiment 3: 6.5 ml of solution remained after the set time
Experiment 4: 5.7 ml of solution remained after the set time
Experiment 5: 5.1 ml of solution remained after the set time.
Using the formula set previously:
Total volume after 60 seconds– 5 ml = the amount of fruit juice produced
We can now demonstrate the volume of fruit juice obtained after 60 seconds.
Experiment 1: 7.3 – 5.0 = 2.3 ml (of fruit juice)
Experiment 2: 6.8ml -5.0 = 1.8 ml
Experiment 3: 6.5 – 5.0 = 1.5 ml
Experiment 4: 5.7 -5.0 = 0.7 ml
Experiment 5: 5.1 – 5.0 = 0.1 ml.
We now know the independent fruit juice production after 60 seconds for each of the experiment. However, to make a appropriate scientific observation to see trends and patterns within these results, it is necessary to mathematically show these results I.e. in the form of graphs.