Introduction
Problem Statement: Which enzyme will produce the most juice from applesauce pectinase, cellulase, or the mixture of pectinase/cellulase?
Hypothesis: If Pectinase, Cellulase and combination of Pectinase and Cellulase are used for extracting juice from applesauce, than the Pectinase will produce more juice because it is already mainly used for extracting juice from fruit in the real world. Independent Variable: The enzymes (pectinase, cellulase, and the combination of pectinase/cellulase)
Dependent Variable: The amount of juice produced from the juice production
Control Group: Water instead of enzymes
Factor(s) Held Constant: The amount of applesauce in each cup, same cups, amount of enzyme put into the applesauce, time spent …show more content…
But what are enzymes? Enzymes are proteins that speed up the rate of (chemical) reactions and also happen to be an important part of fruit juice making and wine. The food and wine-making industries use these enzymes with the enzyme amylase to degrade starch and to clarify solutions. There are two different enzymes being tested in this lab in order to see which enzyme produces more juice from applesauce; Pectinase and Cellulase. Cellulase is a class of enzymes produced by the fungi bacteria and protozoans that generate cellulolysis This process is actually the hydrolysis of cellulose The activity of the cellulase is to break down cellulose and convert it to into beta-glucose bacteria from herbivores make that type of cellulase. Cellulase is a carbohydrate that can be found in the cellular structure of a plant.
Pectinse, also known as pectin, is an enzyme that breaks down plant cell walls. Pectinase is also used when fruit is turned into pulp and then extracted to remove its juice. Also, the food industry use pectin to soften fruit rinds to make peeling them easier as well as fermenting coffee and tea. On a cellular level, this enzyme is used with other enzymes that degrade cell walls to reduce toxic chemicals in such processes like digestion or …show more content…
The problem statement of the experiment was which enzyme will produce the most juice from applesauce pectinase, cellulase, or the mixture of pectinase/cellulase? The hypothesis stated, if Pectinase, Cellulase and combination of Pectinase and Cellulase are used for extracting juice from applesauce, than the Pectinase will produce more juice because it is already mainly used for extracting juice from fruit in the real world. However that was not the case when the combination of Pectinase and Cellulase was added to this experiment because it took the lead and had the most apple juice produced from the applesauce. The total number of milliliters produced from the combination of Pectinase and Cellulase was 58 mL while the total number of milliliters from Pectinase alone is 54 mL, a difference of 4 mL. These two totals created a large gap between the juice production from water and the juice production from
Problem Statement: Which enzyme will produce the most juice from applesauce pectinase, cellulase, or the mixture of pectinase/cellulase?
Hypothesis: If Pectinase, Cellulase and combination of Pectinase and Cellulase are used for extracting juice from applesauce, than the Pectinase will produce more juice because it is already mainly used for extracting juice from fruit in the real world. Independent Variable: The enzymes (pectinase, cellulase, and the combination of pectinase/cellulase)
Dependent Variable: The amount of juice produced from the juice production
Control Group: Water instead of enzymes
Factor(s) Held Constant: The amount of applesauce in each cup, same cups, amount of enzyme put into the applesauce, time spent …show more content…
But what are enzymes? Enzymes are proteins that speed up the rate of (chemical) reactions and also happen to be an important part of fruit juice making and wine. The food and wine-making industries use these enzymes with the enzyme amylase to degrade starch and to clarify solutions. There are two different enzymes being tested in this lab in order to see which enzyme produces more juice from applesauce; Pectinase and Cellulase. Cellulase is a class of enzymes produced by the fungi bacteria and protozoans that generate cellulolysis This process is actually the hydrolysis of cellulose The activity of the cellulase is to break down cellulose and convert it to into beta-glucose bacteria from herbivores make that type of cellulase. Cellulase is a carbohydrate that can be found in the cellular structure of a plant.
Pectinse, also known as pectin, is an enzyme that breaks down plant cell walls. Pectinase is also used when fruit is turned into pulp and then extracted to remove its juice. Also, the food industry use pectin to soften fruit rinds to make peeling them easier as well as fermenting coffee and tea. On a cellular level, this enzyme is used with other enzymes that degrade cell walls to reduce toxic chemicals in such processes like digestion or …show more content…
The problem statement of the experiment was which enzyme will produce the most juice from applesauce pectinase, cellulase, or the mixture of pectinase/cellulase? The hypothesis stated, if Pectinase, Cellulase and combination of Pectinase and Cellulase are used for extracting juice from applesauce, than the Pectinase will produce more juice because it is already mainly used for extracting juice from fruit in the real world. However that was not the case when the combination of Pectinase and Cellulase was added to this experiment because it took the lead and had the most apple juice produced from the applesauce. The total number of milliliters produced from the combination of Pectinase and Cellulase was 58 mL while the total number of milliliters from Pectinase alone is 54 mL, a difference of 4 mL. These two totals created a large gap between the juice production from water and the juice production from