Applesauce lab report
Sarah Azmal, Tillman Mcfadden
Problem: A Connecticut company is in the business of making and selling apple juice therefore they need us to see which enzymes is the better choice for them, which enzymes produces more apple juice and the cost effectiveness.
Hypothesis: If the enzyme, Pectinase, is added to applesauce, then more juice will be extracted than if Cellulase were added because Pectin holds the cell wall together and if it is separated apart from each other, then more juice would be able to flow out.
If the enzyme, Pectinase, is added to applesauce, then more juice will be extracted than
If the cellulase was added because cellulase doesn't hold the cell walls together than pectinase and therefore it doesn't
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During the experiment, three trials were performed to get the most accurate readings to draw conclusions from and to create averages. Also, there were many constants, mentioned earlier, that were kept constant throughout the entire experiment. Lastly, to be valid there were experimental groups and a control groups during the entire lab. The experimental groups were the applesauce’s that received Cellulase and Pectinase, the control group being the applesauce and tap water combined together. Some errors that could have occurred during the lab, are not reading any measurements correctly, like the apple juice that was extracted. Another error that could have occurred, could have been adding too many drops of the enzymes or tap water to the applesauce. A last error that could have happened was not paying attention to the time for when to stir the applesauce once the enzymes and tap water were mixed together, or just overall not being exact with time. If this experiment were to be performed again, I would make sure to pay more attention to the time, reading measurements accurately, and being cautious with the amount of drops of enzymes or tap water being added to the