An Investigation on how Pectinase affects the yield of apple juice at different concentrations and temperatures.

Table of Contents

Introduction

1. 1 Theoretical Background
1. 2 Research Question
1. 2.1 Aim
1. 2.2 Hypothesis and Scientific Reasons

2. 1 Preparations
2. 2 Apparatus
2. 3 Detailed Method
2. 4 Variables
2. 5 Risk Assessment

Analysis

Conclusion

Evaluation

Bibliography

Appendices

1. Introduction

Many people do not think about how enzymes affect their daily life. Few people know what an enzyme is, and even fewer people know that enzymes are nowadays used in detergent production, the textile industry, and in personal care products.

I am going to investigate how differing concentration and temperature when producing apple juice might have an effect on the amount of juice produced.

1.1 Theoretical Background

Enzymes are proteins that speed up and control certain and specific reactions, so called biological catalysts. Enzymes are tailored to recognise and bind certain substrates to their so-called active site, and speed their conversion into products. 1

Activation...