How Does the Type of Enzyme Affect How Much Apple Juice is Extracted From Applesauce
Question: How does the type of enzyme affect how much apple juice is extracted from applesauce?
Hypothesis: If seven drops of pectinase, cellulase, and a mixture of both are stirred ten times into 100 mL of applesauce and left for 5 minutes, then pectinase will catalyze the apple juice the fastest.
IV: Type of enzyme (pectinase, cellulase, mixture of both)
DV: Amount of applesauce extracted as measured in mL after 5 minutes
Materials Needed:
1.400 Grams of applesauce
2.Pectinase Enzyme
3.Cellulase Enzyme
4.Water
5.4 Paper Cups
6.4 Paper Cones
7.4 Coffee Filters
8.4 Plastic Cups
9.Goggles
10.Dropper
11.5 Spoons
12.Graduated Cylinder
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put a paper cup underneath each cone
3.Measure out 100g of apple sauce and put it in the first coffee filter.
4.Using the dropper, put 14 drops of pectinase into the applesauce and stir 10 times.
5.Using the stopwatch, set time for 5 minutes.
6.After 5 minutes, gather the applesauce collected at the bottom of the cup and pour into a graduated cylinder.
7.Measure amount of apple juice collected (in mL) and record amount in data table.
8.Using cellulase, a mixture of both, and water in place of pectinase, repeat steps 4 through 7.
Notes:
Safety: wear safety goggles to prevent hazardous materials from getting in eyes.
For the mixture of both pectinase and cellulase, use 7 drops of each.
Water is the controlled variable in this experiment.
Added Substance Amount of Apple Juice Produced (mL)
Water (control