Independent Variable: Type of enzyme

Dependent Variable: Amount of apple juice (ml)

Hypothesis: If Pectinase and Cellulase are dropped in the apple sauce
then it will produce more apple juice, because there are two enzymes
working together to break down more cell and cell parts. Pectinase
breaks down pectin in between cells and cellulase breaks down cellulose
in the cell wall.
Experimental Group 1: Pectinase
Experimental Group 2: Cellulase
Experimental Group 3: Both (Pectinase and Cellulase)
Control: Distilled Water
Constants:
-25 ml of apple juice
-10 drops per funnel
-filter paper in each funnel
-equally stirred each
-checked every 5 minutes

Procedure:

Step 1: Gather materials (applesauce, pectinase enzyme, cellulase

enzyme, distilled water, four funnels, funnel rack, four pieces of filter
paper, graduated cylinders, two stirring rods and timer.)
Step 2: Place the four funnels on the funnel rack
Step 3: Place one graduated cylinder under the funnel. This will be
what the apple juice drips into.
Step 4: Take the filter paper and fold it in half two times. Once youve
done that, squish it together and make it a cone shape. Place one piece
of filter paper in each funnel.
Step 5: Put 25 ml of apple sauce in each funnel.
Step 6: Drop 10 drops of pectinase in the first funnel, 10 drops of
cellulase in the second funnel, and 5 drops of pectinase and 5 drops of
cellulase in the third funnel.
Step 7: Drop 10 drops of distilled water in the fourth funnel. This will
be the control.
Step 8: Check the amount of apple juice after every 5 minutes. Record
your data in a data table.
Step 9: Check the amount of apple juice for 30 minutes.
Step 10: Determine the most cost effective plan to increase juice
production
Conclusion

In this experiment, we were investigating the enzyme that produced the most apple
juice from apple sauce. We used the pectinase enzyme, the cellulase enzyme, both enzymes
together, and distilled water as the control. The pectinase enzyme breaks down the glue
between the cells. The cellulase breaks down the cell wall. After determining the enzyme
that produced the most apple juice, we had to determine the most cost effective enzyme
to help increase juice production. When we conducted the experiment, we checked the
amount of apple juice every 5 minutes for a total of 30 minutes. We hypothesised that the
pectinase enzyme and cellulase enzyme would produce the most apple juice together. We
thought this because since there would be two enzymes working together, the applesauce
would be broken quicker. However, this was not the case. The results of this experiment
proved that our hypothesis was incorrect. This is because the pectinase enzyme produced
the most apple juice. At the end of the 30 minutes, pectinase produced 17 mL, cellulase
produced 5 mL, both enzymes produced 3 mL, and the distilled water (control) produced
0.5 mL of apple juice. The pectinase enzyme produced 466.67% more apple juice than both
enzymes together. The pectinase enzyme produced 240% more apple juice than the
cellulase enzyme and 3300% more than the distilled water (control). We can conclude from
this experiment that the pectinase enzyme is the best enzyme for increasing apple juice
production. It is also the most cost effective. It costs $50/L for the pectinase enzyme,
$100/L for the cellulase enzyme, and $150/L for both enzymes. The distilled water is the
cheapest, costing almost nothing, but also producing no apple juice. It is clear the
pectinase is the best enzyme for increasing apple juice production.
This experiment was conducted carefully, but there was still room for errors. If we
were to perform this experiment again, we would make sure to carefully and precisely drop
the exact amount of drops into the apple juice. When dripping the drops of enzymes, we
could have went too quickly which would cause one funnel to get more drops of the enzyme
than the other. For example, when we were dropping the pectinase and cellulase enzyme in
the funnel for both, we were not paying attention and added an extra pectinase drop. This
may just have a minimal effect, but it still can make the experiment invalid. Another error
that may have occurred is calculating the amount of apple juice in the graduated cylinders.
The graduated cylinders that we were using did not begin to count mL until it reached 5
mL. Because of this, we had to guess what the amount of apple juice was. This could have
caused our assumptions to be invalid. Lastly, the funnels that we used were not all the
same. One of our funnels was plastic while all the others were glass. It turns out that the
funnel that was plastic had the distilled water. Since distilled water had the lowest amount
of apple juice, it can be questioned that the plastic funnel had something to do with it.

If we were to perform this experiment again, we would make sure to precisely

measure the amount of applesauce and drops of enzymes. The applesauce was already
measured for us but there could have been a difference in measure between cups. Also, we
would need to count the exact drops of enzymes so that there is no extra drops added to
the applesauce. Also, we would make sure to have equipment that would give us the most
valid and reliable results. This would also include fixing the time situation. We might have
not recorded the amount of apple juice at the exact time since it was continually being
calculated. This might have caused us to be a little delayed past the five minute intervals.
The results of this experiment can help determine apple juice production in the real
world. If you want to increase the production of apple juice, you can use an enzyme to help
take out the juice. The pectinase enzyme is perfect because it is not that expensive which
will help get more apple juice in less time for a cheaper price. If we wanted to take this
experiment further, we could test the sugar based quality of the product. By doing this,
we would be able to know the amount of sugar that remains in the apple juice. To do this,
we would have to add Benedict's solution to the apple juice and then heat it. This could
help us get an idea of the sugar concentration that would be in the apple juice. Depending
on the color the apple juice turns from the Benedicts solution and heat will help us
determine how much sugar appears in the apple juice.

The Effect of the Type of Enzyme on the Amount of Apple Juice

Produced
Enzyme

mL
5 min

mL
10
min

mL
mL
mL
15 min 20 min 25 min

mL
30
min

Cost
per L

Pectinase

19

13

15

16

$50

Cellulase

3.5

4.5

$100

Both

0.5

$150

Control
(Distilled
Water)

0.5

0.5

0.5

$0