BIOLOGY INTERNAL ASSESSMENT
What effect will varying concentrations of pectinase, 0%, 1%, 1.5%, 2%, 2.5% and 3%, have on the rate of reaction, volume(cm3) and clarity of juice produced, of the apple (Malus domestica) variety of New Zealand Rose incubated at a temperature of 45C for 20 minutes?
Exploration
Title:
An experimental study on the rate of reaction of the shredded apple, volume (cm3) and clarity of juice produced, of New Zealand Rose with increasing concentrations of the pectinase.
Research Question:
What effect will varying concentrations of pectinase, 0%, 1%, 1.5%, 2%, 2.5% and 3%, have on the rate of reaction, volume(cm3) and clarity of juice produced, of the apple (Malus domestica) variety of New Zealand Rose
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Any difference that is observed is entirely due to chance and not because of the independent variable.
Alternate Hypothesis: Increasing concentration of the enzyme, pectinase, will increase the volume of juice produced and the clarity. The reason behind this hypothesis is the fact that at a higher concentration of pectinase, more enzyme molecules are present to break down the pectin in the cell wall of the apple and since pectins have a high affinity towards water and form hydrophilic groups, a higher concentration of pectinase disrupt these bonds between water and pectins and enables “the water in the form of juice to be released during fruit juice extraction.”
Variables: Independent Variable:
- Concentration of pectinase o 0% - 0 cm3 of 3% pectinase dissolved in 10 cm3 of distilled water o 1% - 3.3 cm3 of 3% pectinase dissolved in 6.7 cm3 of distilled water o 1.5% - 5 cm3 of 3% pectinase dissolved in 5 cm3 of distilled water o 2% - 6.7 cm3 of 3% pectinase dissolved in 3.3 cm3 of distilled water o 2.5% - 8.3 cm3 of 3% pectinase dissolved in 1.7 cm3 of distilled water o 3% - 10 cm3 of 3% pectinase dissolved in 0 cm3 of distilled water
Dependent Variable:
- Rate of reaction on the shredded
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