Apple sauce lab

background information
Enzymes are amino acids and proteins that speed up chemical reactions. they

either build things or take things apart as needed . they are small (since they can work in a small

thing such as a cell) and their shape is the shape needed for substrates to fit in . enzymes are

molecules that are organic in nature and catalyze specific chemical reactions. they are mainly

built from hydrogen, carbon, and oxygen. they are proteins and also include other

macromolecules such as carbohydrates and lipids

Enzymes have an area with a very particular shape. when a molecule of the right

chemical (substrate) for that enzyme comes along. it will fit exactly into the shape. the area of

particular shape is called the active site of the enzyme. the enzyme then speeds up the

chemical reactions on the substrate (kind of like a catalyst). a catalyst is any substance which

makes a chemical reaction go faster.

Cellulose is an organic compound and is a polysaccharide. it is also found in plant

cells (especially in the cell wall of the plant cell) . cellulase, on the other hand is an enzyme that

catalyzes the hydrolysis. cellulase also splits cellulose and can feed additives, production of

juices and other beverages.

Pectin is the substance that holds together plant cells. it is also a general term for

enzymes, for enzymes such as pectinase. pectinase is an enzyme that breaks down pectin in

materials.

statement of problem: in this lab we will determine how enzymes affect the amount of apple juice produced from applesauce we will test pectinase cellulase and a combination of both of of the enzymes and then finally we will use water ( which will be used as the controlled variable). hypothesis: If we mix pectinase and cellulase then we will make the most applejuice , because the combination of the two chemicals will cause reactions and will yeild more juice than one enzyme.

Experimental design