-- Posted by RxNxCxM 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 -- Posted by AtomicCactus 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!