Logged out
Access All our Essays in an Instant
Swap your work for FREE access, or pay £4.99 for instant access
An investigation into the effect of varying pH on the yield of apple juice by pectinase.
Member rating:
(2 votes)
| Words:
| Submitted: Mon Feb 09 2004
Page Preview
On the left is an image preview of every page of this document, and below are the first 150 words with formatting removed:
An investigation into the effect of varying pH on the yield of apple juice by pectinase Hypothesis There will be an optimum pH for pectinase activity. Deviations either side of the optimum will result in decreased pectinase activity. Biological Knowledge Fruits are comprised mostly of unspecialised tissue called parenchyma. The parenchyma cells have thin walls made of two layers. The outermost of these, the primary cell wall, is formed from cellulose fibres called microfibrils surrounded by a matrix of pectins, hemicellulose and proteins. In unripe fruit the pectin is bound to cellulose microfibrils in the cell walls. Such pectin is insoluble and the liquid within the cells remains fluid. During ripening, pectin is partly degraded and solubilised by indigenous pectinases. The result is that the pectin becomes more soluble and its grip on the surrounding cell walls is loosened. One consequence of the partial breakdown of insoluble pectin is that it becomes soluble...
Get instant access
- Instant, unlimited access to our documents in full
- Swap your work for free access, or pay £4.99
- To see the full version of this document and 145,970 others
Receive email updates for this category
- Simply tell us your email address and receive a weekly Study Help Email for FREE
- Receive 3 FREE essay views with each email
- Get all the latest essays from Coursework.Info & discussion from TheStudentRoom.co.uk
