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To investigate the effect of cellulase on fruit juice extaction.
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| Submitted: Mon Jan 26 2004
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AS LEVEL BIOLOGY COURSEWORK TO INVESTIGATE THE EFFECT OF CELLULASE ON FRUIT JUICE EXTRACTION A METHOD An amendment was made to the suggested method for practical reasons. Instead of leaving the apple puree in the enzyme solution for twenty four hours at room temperature, beakers containing the samples were immersed for one and a half hours at 40oC in a thermostatically controlled water bath. B RESULTS Table of Results See over for table prepared for results and observations and completed during the experiment. Since the 0% enzyme immersion solution would not be expected to change fruit juice extraction, this datum was used as a control and fruit juice volume produced calculated by subtracting this baseline volume from the total observed at each enzyme concentration (see table below). The percentage of cellulase is the independent variable and the increased or decreased volume of juice produced is the dependent variable. % cellulase solution Total volume...
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