Investigating the Effect of Enzyme Concentration on Pectinase in the Production of Fruit Juice(Biology)
Investigating the Effect of Enzyme Concentration on Pectinase in the Production of Fruit Juice
In this practical, I shall demonstrate the relationship between the concentration of pectinase and the amount of fruit juice produced accordingly in proportion.
Apparatus:
Apples
Pectinase solution
10 x filter paper
Knife or kitchen mincer
Glass rod
Water bath X 1
250 ml beakers X 2
Wash bottle of distilled water
100 cm^3 measuring cylinders
In the case of the pectinase, the concentration had to be divided into sufficient amounts from which I can gain sufficiently accurate results to picture any relations between the concentration of the enzyme solution and the apple juice produced.
However, there is a problem in this case. Due to laboratory limitations, only a set amount of pectinase solution is available.
To eliminate the problem, different concentrations of pectinase will be made by addition of sufficient amount of water to make test tube of pectinase sample of different concentration. To do this, a set amount of Pectinase + water must be decided i.e. a sufficient volume which can be appropriate for accurate measuring of production of apple juice and also sufficient resourcefully. (Also, the squashed apple should be fully inside the pectinase solution)
These will be made by using the syringes to collect the pectinase and water. They will then be put in test tubes, which will be slightly shaken to make the solution mixed equally.
Prediction
There are two possible results attainable from the experiment.
Null Hypothesis: There is NO effect of concentration difference of pectinase solution in the production of fruit juice.
Alternative Hypothesis: Concentration difference has an effect in the production of fruit juice i.e. the more concentrated, the more rapidly the fruit juice is produced. (I.e. greater volume of fruit juice)
The more likely however, based on
In this practical, I shall demonstrate the relationship between the concentration of pectinase and the amount of fruit juice produced accordingly in proportion.
Apparatus:
Apples
Pectinase solution
10 x filter paper
Knife or kitchen mincer
Glass rod
Water bath X 1
250 ml beakers X 2
Wash bottle of distilled water
100 cm^3 measuring cylinders
In the case of the pectinase, the concentration had to be divided into sufficient amounts from which I can gain sufficiently accurate results to picture any relations between the concentration of the enzyme solution and the apple juice produced.
However, there is a problem in this case. Due to laboratory limitations, only a set amount of pectinase solution is available.
To eliminate the problem, different concentrations of pectinase will be made by addition of sufficient amount of water to make test tube of pectinase sample of different concentration. To do this, a set amount of Pectinase + water must be decided i.e. a sufficient volume which can be appropriate for accurate measuring of production of apple juice and also sufficient resourcefully. (Also, the squashed apple should be fully inside the pectinase solution)
These will be made by using the syringes to collect the pectinase and water. They will then be put in test tubes, which will be slightly shaken to make the solution mixed equally.
Prediction
There are two possible results attainable from the experiment.
Null Hypothesis: There is NO effect of concentration difference of pectinase solution in the production of fruit juice.
Alternative Hypothesis: Concentration difference has an effect in the production of fruit juice i.e. the more concentrated, the more rapidly the fruit juice is produced. (I.e. greater volume of fruit juice)
The more likely however, based on