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Using pectinase to produce juice (Apparatus (10mL measuring cylinder,…
Using pectinase to produce juice
Factors
pH
pH affects enzyme activity since each enzyme has its own optimum pH to perform at its maximum potential. If the pH is too high or too low, the shape of the enzyme or the substrate might be altered thus complementary pairing through the induced fit model will not be possible
Temperature
Increasing temperature increases the kinetic energy of the reactants and thus more collisions occur per unit time. The heat energy also provides activation energy for the reaction to take place, therefore, a larger proportion of the substrates have the energy necessary for bond breaking and forming.
Pectinase concentration
Increasing the enzyme concentration increases the amount of active sites available for binding thus the rate of reaction. This will only work with an excess of substrate
Substrate concentration
increasing in the substrate concentration increases the rate of reaction since more substrate is available to bind with enzymes. However, this will require an excess of pectinase.
Surface area of substrate
Increased surface area increases the rate of reaction since more substrates are available for enzymes to bind to.
Surface area can be increased by pureeing or chopping the fruit.
Type of pectinase
Different pectinase enzymes will have different activity levels depending on their optimum temperature and pH.
Proprietary and generic pectinase can be compared to compare their effectiveness in controlled conditions
Type of fruit
Fruits contain different levels of pectin. a fruit containing large amounts of pectin will produce more juice than one that doesn't.
Apples, guavas, oranges, pears and plums all contain high amounts of pectin. Apples are the most readily available.
Variables
Dependent
Volume of juice produced (mL)
Independent
Type of pectinase
Controlled
pH
Temperature
Enzyme and substrate concentration
Type of fruit (apple)
Uncontrolled
Surface area of substrate
Dilution of juice
Apparatus
10mL measuring cylinder
Electronic scale
Pectinase solution (generic and proprietary)
Apple puree
Stopwatch
100mL beaker
Pipette
Funnel
Filter paper
50mL measuring cylinder
Errors
Random
Parallax error
While recording volume of pectinase solution or juice produced
Reaction time
While using the stopwatch to determine when to end the reaction.
Systematic
Incorrect calibration of equipment
Can show inaccurate values for data such as the volume of juice produced by the volume of pectinase used.
Stopwatch
Electronic scale
Stopwatch
Contaminated pectinase solution
Can change the concentration or pH and thus alter its catalytic activity.
Limitations
Time
The experiment must be completed within the time span of 2 lessons. this means that the substrate and the enzyme must be left to react for a minimal amount of time. The use of a water bath would also take up time, therefore, it might not be possible to incorporate it.
Equipment
Two biology classes must share all equipment, therefore, the number of beakers, measuring cylinders or funnels available could be limited. this would result in the equipment needing to be rinsed and dried for each trial.