Enzyme Pectinase Lab Report

Problem: Which enzymes pectinase or cellulase or a combination of pectinase and cellulase will break down the applesauce the most?

Hypothesis: If 4 combinations of apple sauce and enzymes are tested than the applesauce with pectinase will break down more because pectinase is used to speed up the extraction of fruit juice from fruit including apple and sapota.

Introduction: The students are proving for Mossa and Bogdan Apple juice inc. which enzymes Pectinase or cellulase or a combination of both will create more apple juice and which enzyme(s) will be more cost effective to use in the company's business production of Apple juice. The students did some research on Cellulase and Pectinase, they found that Pectinase is used to speed up the extraction

of fruit juice from fruit including apple and sapota whereas cellulase helps breaks down cellulose in the cell wall.
List of materials:
100 grams of Apple sauce
15 ml of Pectinase
15 ml of Cellulase
4 plastic cups
2 stirring rods
1 graduated cylinder
1 funnel
4 filter papers
2 pipettes

Procedure: The students take 25 grams of applesauce and they put in it in a plastic cup.

After that they add 5 drops of pectinase into the cup. Proceeding that the students take the stirring rod and stir until the enzymes are mixed evenly into the apple sauce then they wait for 10 minutes. The students put the mixture aside. Then the students put the funnel into the graduated cylinder and put the filter paper in a the in the funnel. The students take the mixture and carefully put it in the filter paper and the students gently squeeze the juice out of the mixture. After that the students record the amount of juice in ml. The students repeat steps 1-7 twice for 2 trials of data. The students repeat steps 1-8 but make the mixture with cellulase. After that the students make another mixture with both enzymes they put 3 drops of each enzymes in the mixture. After repeating steps 1-9 the students make another mixture without enzymes and repeat steps 1-8 as the

control.

IV: The enzymes put into the apple sauce
DV: The amount of apple juice produced
Control: Mixture without enzymes

Data table:

Enzymes
Trial 1
Trial 2
Average (ml)
None (Control)
19ml
14ml
16.5ml
Pectinase
17ml
17ml
17ml
Cellulase
14ml
14ml
14ml
Pectinase and Cellulase
15ml
17ml
16ml

Graph:

Discussion: When the students tested the applesauce with just pectinase, there was 17 ml of apple juice filtered through the paper on average.

With the other enzyme, cellulase, on average there was 14 ml of apple juice strained from the apple sauce. The student's control consisted of no enzymes or water. The average amount of apple juice produced from the control was 16.5 ml. When the enzymes of pectinase and cellulase were combined and added to the applesauce, the average of apple juice created was 16 ml. The students data proves that pectinase withdraws the most apple juice out of all the different enzymes and combinations tested. The students found that the Pectinase is a lot cheaper to use for the company’s apple juice production. The investment over all for Pectinase is cheaper at $50 per liter whereas the Cellulase is $100 per liter and the Pectinase breaks the applesauce down more than the Cellulase. Pectinase is by far the most cost

effective.

Conclusion: The enzyme of pectinase created the most amount of apple juice. The data that we collected supported our hypothesis. After this lab we could test another enzyme with pectinase and cellulase. Could another enzyme break down more apple sauce then pectinase? Does pectinase break down any other type of carbohydrate within a fruit?