Pectinase Lab Report

The hypothesis that states that “if pectinase and cellulase are added into different containers of applesauce, then pectinase will produce the most apple juice because pectin, which is very abundant in applesauce, is broken down by pectinase to make apple juice” is supported by the data. According to the data, when water was added to applesauce, the amount of apple juice created on average was 8.2 ml. When cellulase was added to applesauce, the amount of apple juice created on average was 8.26 ml. Both of these substances created less apple juice on average than when pectinase was added to applesauce. The data shows that on average the amount of apple juice created with the assistance of pectinase was 13.16 ml. Therefore, the conclusion can be made that the enzyme, pectinase, extracts the most apple juice out of apple sauce. This conclusion can also be supported by the data found by members of the class. The average amount of apple juice

made by all the different groups in class with the assistance of pectinase was 8.739 ml. This exceeds the amount of apple juice made on average by the class with cellulase and water. The class average for the amount of juice produced with cellulase was 3.323 ml. Furthermore, the amount of apple juice made with water added was 3.057 ml. This shows that pectinase definitely created more apple juice than the other two substances. Therefore, this validates the conclusion that pectinase extracts the most apple juice out of apple sauce. A lab conducted by another student, Kristin McKeown, also confirms the conclusion. McKeown’s lab states, “The average amount of apple juice that was extracted from Stop and Shop brand applesauce mixed with Pectinase was 15mL. This was the highest average percentage of apple juiced filtered, compared to tap water whose average was 5mL of juice and then again compared to the average with Cellulase, of 5.3mL”(McKeown). This demonstrates that pectinase was the enzyme that produced the most apple juice in yet another lab which in turn shows the conclusion that pectinase extracts the most apple juice out of applesauce.
Additionally, background information regarding this topic also supports the conclusion that pectinase extracts the most apple juice out of applesauce.

Pectin is a substrate that binds to the enzyme pectinase. Pectinase breaks down the pectin and changes the pectin into the product of the chemical reaction. Therefore in this case, pectin in applesauce binds to pectinase and then is broken down into the apple juice. The same chemical reaction would occur with cellulose changing into apple juice after being bound to the enzyme cellulase. However, background research suggests that pectinase creates more apple juice. Apples are one of the best sources of pectin possible (Andrew). Because of the particular abundance of pectin in apples, applesauce works more with pectinase than with cellulase. Cellulose is said to be more abundant in Brussels sprouts, potatoes and squash rather than apples (Fialkoff). Because of this principle, it is logical to conclude that pectinase extracts the most apple juice out of

applesauce.
One source of error that occurred in this lab was not measuring specific amounts of apple sauce into each cup. Instead of measuring out each serving of applesauce to be tested, the apple sauce was separated by eyeballing the amounts added to each cup. Therefore, each cup did not have exact equal amounts. The enzyme in a cup with a greater amount of applesauce would have much more applesauce to transform into apple juice than a cup with a lesser amount of applesauce. On the other hand, if a less amount of applesauce was in a cup, there would be less applesauce to transform into apple juice. This creates inconsistency and thus skews the validity of lab results. Another source of error that is possible is the loss of some apple juice due to spilling or other factors. To extract the apple juice from the applesauce, the applesauce container was squeezed. This led to much applesauce being accidently squeezed onto the counter rather than the cups. Apple juice created was lost in this way. The results were not as accurate because missing apple juice made was not accounted for as it was elsewhere due to the method of bringing the apple juice into the cups.
To improve this lab, equal amounts of applesauce could be measured instead of the eyeballing method. The eyeballing method is less time consuming, but measuring equal amounts gathers the most accurate information. By measuring equal amounts, the enzymes will be reacting with even amounts of applesauce. Precision of the results therefore increases. Another way to improve this lab is to use a funnel when the apple juice is squeezed into the cups. This would create a wider area for the juice to be squeezed into resulting in little spillage of apple juice on the counter. In this way, all apple juice made would be accounted for in the results. More accurate conclusions would come out of the more precise data.