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Use of Pectinase in the production of fruit juice: Quantifying enzyme concentration on amount of apple juice produced
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| Submitted: Fri Mar 31 2006
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Use of Pectinase in the production of fruit juice: Quantifying enzyme concentration on amount of apple juice produced Marunya Hilda K. Plan Enzymes are biological catalysts which are protein in nature. They facilitate and speed up chemical reactions. Enzymes bind temporarily to one or more of the reactants (substrate) of the reaction they catalyze, to form enzyme-substrate complexes, as shown in the diagram below: In doing so, they lower the amount of activation energy needed and thus speed up the reaction, as illustrated in the graph below: Enzyme activity can be analysed quantitatively. One of the ways is investigated in this activity. Aim: * The aim of this experiment is to quantifying enzyme concentration on amount of apple juice produced. Fruit juice can be extracted from a wide variety of fruits. This can be done by simply squeezing the fruits but it is more common to use enzymes to increase the volume of juice produced and...
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