The Effects of Different Enzymes on Apple Juice Production By: Lars Schoppmann 12/5/14 Period 6 Mrs. Cushing Lab Partners: Matt Thompson and Chris Butler Introduction: The question of this experiment is " How do different enzymes affect the production of applesauce ?" The enzymes which gets tested are pectinase and cellulase. Cellulase is an enzym that is used to break down cellulose, wich reinforces the cell walls. Pectinase breaks down pectin , which breaks down cell walls of plant cells. The experiment hypothesis " If three drops of pectinase are stirred into applesauce and used to produce apple juice then it will produce more than water or cellulase because the fruit cells walls gets breaken down and gets turned into apple juice".
* Pour a little ether over the nutmeg residue on the filter paper so that any Diethyl ethanol traces clinging to it is washed down and mixed with the filtered liquid underneath. * Filter the mixture by gravity filtration, washing the nutmeg residue with 10ml of diethyl ether. Evaporate the Ether from the filtrate * Recrystallize the product from ethanol. Filter using a Buchner funnel and wash them with cold water as shown in the diagram (see figure 2). * Let the crystals dry for one week, record the weight and take a sample and put into a glass capillary tube to obtain a melting point using the Melt-Temp machine.
I. Amount of Apple Juice Produced (ml) vs. Type of enzyme (5 drops) II. Purpose: The objective of this experiment is to test the impact of different enzymes on the production of apple juice. The data received by testing the two enzymes, Pectinase, and Cellulose would show witch enzyme can remove more juice during this process and decide the data would show the most effective plan to increase juice production for a Connecticut company in the business of making and selling apple juice.
Materials: 1) Beakers 2) Water 3) Plastic wrap 4) Rubber band 5) Light corn syrup 6) Vinegar 7) 2 raw egg (large) 8) 2 graduated cylinder (100ml, 50ml) 9) Marker for labeling cup 10) Tri Beam scale Procedure: 1) Measure 130ml of vinegar into the beaker. 2) Gently place the egg into the vinegar. Make sure the egg is completely covered by the vinegar. 3) Weigh all of the items o the scale 4) Cover the beaker with plastic and secure it with a rubber band. 5) Label the beaker with your name and period.
In contrast, apples are usually red or green, and oranges are surprisingly an orange color. Also, apples are crisp and generally sweet, whereas oranges are juicy and sour or tangy. Most people will eat the outer layer on an apple, but the outer layer on an orange is usually peeled off before of it is eaten. Oranges contain calcium, which helps strengthen bones, while apples contain cancer fighting antioxidants called flavenoids. Apples can grow in a variety of climates but oranges can normally only grow in tropical regions.
I think that if we do not have the same amount or the same temperature, we might influence the experiment in a way that would make it impossible to tell if the amount of sugar to be dissolved had an influence on time. Ideally, I should also be considering the amount of stirring and the speed of stirring because this too might have an impact on how quickly sugar dissolves. I have now almost "isolated one variable" — which means that I have tried to make sure that only one thing (amount of teaspoons of sugar) is being changed each time. The experiment was made 5 times, each time with different amounts of sugar and then measuring the time it took for the sugar to
Based on this result, what biological molecules are present in the white grape juice? Monosaccharides 3.Benedict’s solution can be used to distinguish between monosaccharides and disaccharides. Why? Monosaccharides can change color, disaccharides do not. 4.Benedict’s solution cannot be used to distinguish between two monosaccharides.
She should just use 2 eggs and then observe how badly the cupcakes turn out. b. She should divide 180 by 2. c. She should multiply 180 by 2. d. She should divide 180 by 12 and then multiply that number by 2. e. She should multiply 180 by 12 and then add 2 to that number. 4. Robert has just finished picking a basket of apples.
What should this contain? j Count up how many iodine drops you have used, each one equals 10 seconds of reaction time. k Repeat the whole procedure with another of the pH buffers or pool your results with others in your class. l Collect repeat data if there is time. m Plot a graph of time taken for starch to break down against pH.
Some fruits are sweet as well as sour in taste like orange, as it has almost equal quantities of fructose and acids in it. Fruits like lemons have sour taste; they do not get sweet taste even after ripening due to the presence of excessive amount of acids. Raw bananas have more starch but when the fruit gets ripen, the starch gets converted into fructose. The chemical changes take place inside the fruit during the process of ripening, due to these changes the amount of sugar increases in fruit and it becomes sweet. You will see that even two fruits of same type have different taste like two mangoes or two apples do not have same taste but they are different in taste.