Quoting Post Archived Topic: It will not be bumped to the top of the forum. Topic making apple juice with pectinase AS bio cw Membername   Not a member? Sign Up Free (takes 20 seconds) Password   Forgotten your password? Post Font: Verdana Arial Black Georgia Comic Sans Impact   Size: Tiny Normal Big Huge   Color: Default Dark Red Red Orange Brown Green Olive Cyan Blue Dark Blue Indigo Black [ Check Spelling ] [ Post Preview ] [ LiveTags ] Quote: from [m]RxNxCxM[/m] at 12:00 pm on Feb. 12, 2007[quote]PLEASE help AS bio cw To investigate what effect the enzyme pectinase  will have on the volume of apple juice produced by apples basically anything on the method i am in a crisis thankyou so much! xx[/quote] FAQ Keyword Search: Post Options Favorites Manager Notify me of new replies to this topic by email Notify me of new replies to this topic by private message Original Post RxNxCxM Posted at 12:00 pm on Feb. 12, 2007 PLEASE help AS bio cw To investigate what effect the enzyme pectinase  will have on the volume of apple juice produced by apples basically anything on the method i am in a crisis thankyou so much! xx

Replies AtomicCactus Posted at 1:46 pm on Feb. 12, 2007 ...you need an experimental procedure to aid in finding a conclusion to your hypothesis? Okay, well pectinase is an enzyme that breaks down pectin (dun din ching!).  This aids in apple juice making by breaking down the cell walls found in apple cells (as apples are plants).  When you have an enzyme to catalyse the reaction, you can expect more product in less time. Therefore, it'd follow that the more pectinase you have, the faster the rate of apple juice production (provided you have an adequate amount of substrate). First, try to make apple juice without pectinase.  Then, with the same amount of substrate, try varying the amounts of pectinase used (concentration, volume, etc).  Collect the data of volume produced over time.  You can then plot various graphs of volume produced vs. amount of enzyme used, etc. Hope that helps!