The Effect of Different Enzymes

on Juice Production
Introduction
A Connecticut juice company has been producing juice from applesauce.
The company is interested in maximising juice production, so they have
decided to try using enzymes. Alex Reilly and Rayhan Asif have been
tasked with finding out which enzyme or enzyme combination will work best
for juice production.

Problem Question: How do different enzymes

affect the amount of apple juice produced?
IV: Type of Enzyme
Levels: Pectinase, Cellulase, Both, Water

DV: Amount (mL) of juice produced

Hypothesis: If the pectinase is used, then more juice will be produced, because the enzyme
is known to break cell walls, while cellulase is known to decompose them.

Experimental Group 1: 10 drops Pectinase

Experimental Group 2: 10 drops Cellulase
Experimental Group 3: 5 drops Pectinase & 5 drops
Cellulase
Control Group: 10 drops Water

Constants:
10 drops of Enzymes

25 mL of Applesauce
Beaker Size
Stirring Rods
Test Tube Rack

Materials:

100 mL of Applesauce
15 drops Pectinase Enzyme
15 drops Cellulase Enzyme
10 drops Water
4 Funnels
4 Filter Papers
4 Droppers
2 Stirring Rods
4 Graduated Cylinders
Timer on Phone
Lab Apron
Splash-Proof Goggles

Procedure:
1. Gather materials.
2. Set constants.
3. Put 4 test tubes on a test tube rack.
4. Insert 4 funnels facing downward into the test tubes.
5. Put each cup (25 mL) of apple sauce into each funnel.
6. Put 10 drops of pectinase into the first funnel.
7. Put 10 drops of cellulase into the second funnel.
8. Put 5 drops of pectinase and 5 drops of cellulase into the 3rd funnel.
9. Put 10 drops of water into the last funnel group.
10. Start a timer.
11. Thoroughly stir every group of applesauce and enzyme.
12. Every ten minutes record data.

13. After 30 minutes take the funnels out and record last set of data.
14. Compare results and analyze data.

Table
Enzymes

mL of Juice after time (minutes)

10 minutes

15 minutes

20 minutes

Pectinase
10 drops

12.5 mL

14 mL

14 mL

Cellulase

7 mL

8 mL

9 mL

10 drops
Pectinase, Cellulase
5 drops, 5 drops

10 mL

11 mL

12 mL

Water (Control)
10 drops

5 mL

6 mL

6 mL

Chart

Conclusion
In this experiment, Alex and Rayhan tested the effect of various enzymes
on the production of apple juice from applesauce. According to the data
collected, the hypothesis was deemed correct. We hypothesised that due
to pectinases function of breaking cell walls, it would produce much more
juice faster than the competitor cellulase. Our hypothesis was correct. After
20 minutes, pectinase produced 14 mL of apple juice, while Cellulase made
9 mL and water made 6 mL. The combination made slightly less than

pectinase did in the end at 12 mL, but we did realize that at around 20
minutes the pectinase stopped making apple juice. This may be due to
pectinase completely draining the juice out of the 25 mL of apple sauce
much earlier than expected, meaning the pectinase is obviously the clear
winner.
This experiment was mostly valid except for some key things. First of all,
apple sauce is a mixture, and different things were in it. Another thing is
that the timing could have been off due to human error, but this is only by a
small amount. Another error could have been that while mixing the
solutions, some of the enzymes could have traveled between experimental
groups, but it would have been such a small amount it would have had little
to no effect. Therefore, the experiments validity was fine.
In real life, an apple juice company could use this experiment to find out
which enzyme is the best at breaking down apple juice. Because pectinase
costs about $50 per gallon and cellulase costs about $100 per gallon, the
company can conclude the pectinase enzyme is both cheaper and more

The Effect of Different

Enzymes on Juice Production
effective.

Introduction
A Connecticut juice company has been producing juice from applesauce.
The company is interested in maximising juice production, so they have
decided to try using enzymes. Alex Reilly and Rayhan Asif have been
tasked with finding out which enzyme or enzyme combination will work best
for juice production.

Problem Question: How do different enzymes

affect the amount of apple juice produced?
IV: Type of Enzyme

Levels: Pectinase, Cellulase, Both, Water

DV: Amount (mL) of juice produced

Hypothesis: If the pectinase is used, then more juice will be produced, because the enzyme
is known to break cell walls, while cellulase is known to decompose them.

Experimental Group 1: 10 drops Pectinase

Experimental Group 2: 10 drops Cellulase
Experimental Group 3: 5 drops Pectinase & 5 drops
Cellulase
Control Group: 10 drops Water

Constants:

10 drops of Enzymes
25 mL of Applesauce
Beaker Size
Stirring Rods
Test Tube Rack

Materials:

100 mL of Applesauce
15 drops Pectinase Enzyme
15 drops Cellulase Enzyme
10 drops Water
4 Funnels
4 Filter Papers
4 Droppers
2 Stirring Rods
4 Graduated Cylinders
Timer on Phone
Lab Apron
Splash-Proof Goggles

Procedure:
1. Gather materials.
2. Set constants.
3. Put 4 test tubes on a test tube rack.

4. Insert 4 funnels facing downward into the test tubes.

5. Put each cup (25 mL) of apple sauce into each funnel.
6. Put 10 drops of pectinase into the first funnel.
7. Put 10 drops of cellulase into the second funnel.
8. Put 5 drops of pectinase and 5 drops of cellulase into the 3rd funnel.
9. Put 10 drops of water into the last funnel group.
10. Start a timer.
11. Thoroughly stir every group of applesauce and enzyme.
12. Every ten minutes record data.

13. After 30 minutes take the funnels out and record last set of data.
14. Compare results and analyze data.

Table
Enzymes

mL of Juice after time (minutes)

10 minutes

15 minutes

20 minutes

Pectinase
10 drops

12.5 mL

14 mL

14 mL

Cellulase
10 drops

7 mL

8 mL

9 mL

Pectinase, Cellulase
5 drops, 5 drops

10 mL

11 mL

12 mL

Water (Control)
10 drops

5 mL

6 mL

6 mL

Chart

Conclusion
In this experiment, Alex and Rayhan tested the effect of various enzymes
on the production of apple juice from applesauce. According to the data
collected, the hypothesis was deemed correct. We hypothesised that due
to pectinases function of breaking cell walls, it would produce much more
juice faster than the competitor cellulase. Our hypothesis was correct. After
20 minutes, pectinase produced 14 mL of apple juice, while Cellulase made
9 mL and water made 6 mL. The combination made slightly less than
pectinase did in the end at 12 mL, but we did realize that at around 20
minutes the pectinase stopped making apple juice. This may be due to
pectinase completely draining the juice out of the 25 mL of apple sauce
much earlier than expected, meaning the pectinase is obviously the clear
winner.
This experiment was mostly valid except for some key things. First of all,
apple sauce is a mixture, and different things were in it. Another thing is

that the timing could have been off due to human error, but this is only by a
small amount. Another error could have been that while mixing the
solutions, some of the enzymes could have traveled between experimental
groups, but it would have been such a small amount it would have had little
to no effect. Therefore, the experiments validity was fine.
In real life, an apple juice company could use this experiment to find out
which enzyme is the best at breaking down apple juice. Because pectinase
costs about $50 per gallon and cellulase costs about $100 per gallon, the
company can conclude the pectinase enzyme is both cheaper and more
effective.