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Stage 2 Biology: DNA and Proteins: Deconstruct Task: Factors affecting the…
Stage 2 Biology: DNA and Proteins: Deconstruct Task: Factors affecting the rate of enzyme activity
Research Questions
How much does the average apple weigh?
What is the optimum temperature range of pectinase?
What is the optimum pH range of pectinase?
Limitations of Design
Concentration of the enzyme used (mol*L^-1)
Limited amount of holding time for pectinase
In industrial setting, soaking would not be cost effective
Lab facilities for temperature modulation
Controlled Variables
Method of juicing
Maceration, then squeezing through a sieve
Maceration, then mortar and pestle
Different temperature exposure, then crushing
Pectinase
Concentration of enzyme
Amount of enzyme
Mass of apple (grams)
Type of apple
Holding time of the apple in pectinase
Uncontrolled
pH of the apple
Methods of controlling the temperature for pectinase application
Spraying may cause temperature loss
Soaking the apple in pectinase will lessen the temperature loss
Independent Variable
Concentrations of pectinase
pH range of pectinase in use
Temperature of pectinase in use
Dependent Variable
The yield of juice, brown or clear, from the apple sample (mL)
Possible Hypotheses
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