Aim the rind off of the apples using the

Aim – to what extent does enzyme pectinase affect theproduction of juice from apples RQ- how does a changein pH influence the activity of enzyme pectinase in the production of applejuice from apple pulp.

Independent variable –pH values to be used 14-13, 10-9, 7, 3-4, 1-2Dependantvariable Volume ofthe apple juice produced Intensityof colour of apple juice formed Controlledvariables TemperatureVolume ofwaterMass ofapple Concentrationof pectinaseTimeFunnel sizeType offilter paperApparatusPectinaseDistilledwater3xapplestweezers1xpeeler1xgrater1xbowl1xspatulaGlass rodsPipetteBalanceMeasuringcylinder (50) 6xbeaker(100ml)Incubatorstopwatch30x25mlbeaker30x10mlmeasuring cylinder30x 20mlmeasuring cylinder30x glassfunnels30x filterpaperProcedure1.label five 25mlbeakers with 0 and either A, B, C, D and E. Repeat for measures: 2, 3,7,10 and13. Label the 20ml measuring cylinders in the same way.2.

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Peel the rindoff of the apples using the vegetable peeler and then grate the pulp into abowl, avoiding the stalk and seeds. 3. Measure 5gof apple pulp into each of the 25ml beakers. Use tweezers and spatulas to get theaccuracy of 5.

00g. 4.Prepare the pectinase solution. Weigh 10gof Pectinase according to percentage concentration into a 100ml beaker and pourDistilled Water into a 50ml measuring cylinder until it reaches 50ml. Adda little water from the 50ml measuring cylinder to the 100ml beaker to dissolvethe powder, while stirring vigorously with a glass rod.

Pour back into the 50mlmeasuring cylinder and add until the solution is 50ml in volume. Divide intofive 10ml measuring cylinders using a funnel and the pipette5. Pourpectinase solution into five 25ml beakers, stir to make sure each shaving of appleis fully submerged. Incubate immediately at 40 degree celcius for 25 minutes. 6.

Remove and pourcontents of each into a filter-papered funnel inside a 20ml measuring cylinder7. Measurethe volume of juice produce for every 5,10,15 mins.