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Effect of temperature on effectiveness on the Enzyme Pectinase
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| Submitted: Thu Jul 11 2002
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Effect of temperature on effectiveness on the Enzyme Pectinase BIOLOGY Aim The aim of the investigation is to find out at which temperature most juice extraction will take place. This will be achieved by the assistance of enzyme Pectinase. Hypothesis I predict that the grated apple, which is placed in a test-tube, that is exposed to most appropriate temperatures (temperatures that range closest to the enzymes optimum) shall have the most juice extracted from it. This is due to various reasons, ranging from the enzyme's structure (shape), it's properties and it's size. The reason as to why the enzyme's structure affects the grated apple is classic, if we were to use enzyme amylase for example, the enzyme will not affect the rate of juice extraction by a lot because although it can catalyse the apple, it isn't as well suited to the job as the pectinase enzyme is. So it's important that we use the...
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