Karen Seymour

Honor Biology

Apple Sauce Lab Report

IV: Type of enzyme (cellulose, pectinase, both)

DV: Amount of juice

Problem statement: Does a certain enzyme effect how much juice you get when
making apple juice?

Hypothesis: If both are used then more juice will be made because the cellulose
and the pectin will both be break down.

Procedure:

1. Measure 30 ml of apple sauce.

2. Add 10 drops of pectinase & stir for 1 minute
3. Pour into the filter/funnel.
4. Let sit for two minutes
5. Record the amount of juice
6. Repeat steps 1 -5
a. 10 drops of cellulose
b. 5 drops of cellulose & 5 drops of pectinase
c. 10 drops water

Enzyme Amount of Juice

Pectinase 18 ml
Cellulose 10ml
Both 12ml
Water 9ml
 20
18
16
14 Pectinase
12
Cellulose
10
Both
8
6 Water
4
2
0

Conclusion: A certain enzyme used does effect how apple sauce turns to juice.
My hypothesis has been proved wrong. The pectinase was the best enzyme to
use to extract juice from apple sauce. The pectinase breaks down the pectin and
bakes the cellulose fall. An improvement to this experiment would have been to
not squeeze the juice out. Also we could have down more than one trial.