Getting The Juice Out: using two different enzymes (pectinase
and cellulase) to get the most juice out of apple sauce
Introduction:
An apple juice company wants to test if adding enzymes to mashed apples (apple sauce) can
get more juice out than if the sauce was just allowed to drip. One enzyme, cellulase, helps
break down cell walls of plants. The other enzyme, pectinase, separates cells from each
other, but doesn’t break them completely. The company also wants to know if the enzymes
are even worth it, because they currently just filter mashed apples and add a little water to
get their juice.
Directions:
1.
2.
3.
Test 1: just water
Measure one scoop of apple sauce into a plastic cup.
Add 5 drops of water and stir the mixture.
Pour the mixture into the coffee filter and funnel set-up demonstrated by your
teacher. Collect the dripped juice in a graduated cylinder after 2minutes of
dripping.
Carefully throw the used filter in the trash.
4.
Test 2: cellulase enzyme
Measure one scoop of apple sauce into a plastic cup.
Add 5 drops of cellulase enzyme and stir the mixture.
Pour the mixture into the coffee filter and funnel set-up. Collect the dripped juice in
a graduated cylinder after 2minutes of dripping.
Carefully throw the used filter in the trash.
1.
2.
3.
4.
Test 3: pectinase enzyme
Measure one scoop of apple sauce into a plastic cup.
Add 5 drops of pectinase enzyme and stir the mixture.
Pour the mixture into the coffee filter and funnel set-up. Collect the dripped juice in
a graduated cylinder after 2minutes of dripping.
Carefully throw the used filter in the trash.
1.
2.
3.
4.
 Record you results in a data table and fill in the experiment report sheet completely.
Turn in the report sheet to your teacher when complete. Don’t forget to include the
answer about the value of each enzyme compared to just water in the discussion
section (re-read the introduction section for more information).