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Enzymatic Juice Extraction - Does the addition of pectinase, to chopped up apple result in a greater yield of apple juice, than if only water is added?
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| Submitted: Fri Aug 15 2003
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Enzymatic Juice Extraction Research question: Does the addition of pectinase, to chopped up apple result in a greater yield of apple juice, than if only water is added? Hypothesis: I believe that the addition of the pectinase enzyme will lead to a greater yield of apple juice than if only water is added. This will be because enzymes speed up reactions. The pectinase will degrade the soluble pectin in the pulp which will in turn make the juices flow more freely resulting in a greater yield of apple juice in a set time period. Water does not act so fast on the pectin and so a small yield will be expected in the same time period. Variables: Time Controlled Amount of apple Controlled Addition of water/pectinase Independent Temperature Controlled Apparatus: Apple Pectinase Coffee filter papers Knife Glass stirring rods 1cm³ syringes Filter funnels 100cm³ measuring cylinders Beakers Water bath Stopwatch 50ml beaker Method: The apple was crushed into small pieces and these were divided between two 50ml beakers, 2 cm3 of diluted pectinase...
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