Pink Lady's Red Apple Juice

During the conducted experiment, a maximum of 5 trials were conducted due to limitations of resources to test the effect of a range of temperature correlating to the volume of Pink Lady’s red apple juice to indicate enzymatic performance of pectinase to ensure reliability and allow scope for statistical evaluation. The trend is similar to the curve as seen in Figure 2 and it can be concluded that the trend is confirmed by the data collated. However, 5 trials are not sufficient enough to depict the rest of the results to accurately indicate the actual performance of pectinase in Pink Lady’s red apple juice extract. To be able to achieve reliable results, there is necessity of extending the number of trials for a more insightful understanding
According to Table 5, the uncertainty associated with the temperature of the enzymatic solution at 40°C and 50°C read the volume as 31.70 mL at 40°C with a final uncertainty of ±0.06 and at 50°C, 28.80 mL. There is a positive correlation between the temperature of the enzymatic solution and the increase in uncertainty associated with the average volume of Pink Lady’s red apple juice extract with the exception of the final value as 14.90 mL with a ±0.05 uncertainty, this is attributed to possibilities of both random and systematic errors (discussed in evaluation). Furthermore, the low uncertainties of the apparatus used increase my confidence in the outcome of the experiment. The impact of uncertainty on the results obtained from the experiment heavily relied on the methodological flaws, equipment limitation and/or incompetent handling of controllable factors based on the investigation. Although the uncertainty is precisely in range of ±0.05 - ±0.07 and is relatively minute in comparison to the data collated, a large contributor was parallax error as the angle at which the values were read was
The curve follows a bell shape that demonstrates the optimum temperature of pectinase being 40°C which is exactly the same as the ‘normal’ functional curve, depicting the optimum temperature as 40°C, it supports in speculation of reasoning as a normal enzyme operates at an equivalent temperature as a pectic enzyme. The reason for the trend seen in the curve for pectic performance is explained as follows, supported by scientific reasoning and the hypothesis stated above. As the temperature for the volume of apple juice increases, pectinase is provided with more heat energy due to the proportional orientation and adequate energy for particles to collide with a higher availability of pectic enzymes that break down the apple’s cell wall after which the enzyme begins to denature due to the breaking of intermolecular bonds that hold the tertiary structure of pectin. This releases a greater volume of apple juice extract after filtration, as shown in Table 5 and the results above. However, beyond a certain temperature enlisted as 40°C, pectinase was denatured, resulting in the loss of volume of apple juice extract caused by both disproportional orientation and insufficient energy for the chemical reaction to