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