kristin mc keown（克里斯汀mc基翁）.doc

Kristin McKeown Abby Side, Magda Soloman, Paige Romoser Class Period 7 17 November 2011 The Effects of the Effectiveness of the Enzymes on the Amount of Juice Extracted Introduction: Problem/Question: How do two enzymes, Cellulase and Pectinase, and water affect the amount of juice extracted from Stop and Shop, Unsweetened, natural applesauce? Background Research: In order for apple juice companies to create their popular product, they need to extract juice from applesauce through filters to retrieve the juice. Before these companies can actually begin extracting the juice, they must experiment around with different enzymes, or even water to help filter through juice. Enzymes are proteins that help to speed up chemical reactions in the cells of many living organisms. The two enzymes that will be tested during this lab are, Cellulase and Pectinase. The substrate for Cellulase is cellulose, which is a carbohydrate that is located in the cell wall of plant cells. Cellulose gives the plant cells walls their rigidity, or toughness. Cellulase speeds up the decomposition of cellulose. The substrate for Pectinase is pectin, which is also a carbohydrate found in the cell wall of plant cells. Pectin is similar to glue, it helps to keep the cell wall all stuck together. Just like Cellulase, Pectinase speeds up the decomposition of pectin. Hypothesis: If the enzyme, Pectinase, is added to applesauce, then more juice will be extracted than if Cellulase were added because Pectin holds the cell wall together and if it is separated apart from each other, then more juice would be able to flow out. Independent Variable: Type of enzyme, Pectinase and Cellulase. Dependent Variable: The amount of juice extracted from the applesauce. Experimental Design: Control Group: Tap water being added to the applesauce. Experimental Group 1: Cellulase being added to the applesauce. Experimental Group 2: Pectinase being added to the applesauce. Constant Variables: The