Stage 2 Biology: DNA and Proteins: Deconstruct Task: Factors affecting the rate of enzyme activity

Research Questions

Limitations of Design

Concentration of the enzyme used (mol*L^-1)

Controlled Variables

Uncontrolled

Independent Variable

Dependent Variable

Method of juicing

Maceration, then squeezing through a sieve

Maceration, then mortar and pestle

Different temperature exposure, then crushing

Concentrations of pectinase

pH range of pectinase in use

Temperature of pectinase in use

The yield of juice, brown or clear, from the apple sample (mL)

Limited amount of holding time for pectinase

pH of the apple

Methods of controlling the temperature for pectinase application

Pectinase

Concentration of enzyme

Amount of enzyme

In industrial setting, soaking would not be cost effective

Possible Hypotheses

How much does the average apple weigh?

What is the optimum temperature range of pectinase?

What is the optimum pH range of pectinase?

Spraying may cause temperature loss

Soaking the apple in pectinase will lessen the temperature loss

Mass of apple (grams)

Type of apple

Holding time of the apple in pectinase

Lab facilities for temperature modulation

If the temperature of the pectinase is increased, then the yield of apple juice will also increase

If the pH of the pectinase is increased, then the yield of apple juice will also increase