As Level Biology Coursework Effect of enzyme concentration, pectinex on apple juice production?

Question

Have completed experiment and collected results but my results dont seem to be very conclusive.
Anyone have any results or advice on what i should be seeing- more precise than just enzyme concentration increases, apple juice produced increases please!

Answer 1

Fruit juice companies use a variety of different treatments and enzymes to maximise their yield. The enzymes which are used are designed to break down the cells walls within the fruits and release the liquids and the sugars which make up the fruit. Pectinases, amylases and cellulases all break down different structures of the fruit cells and so affect the extraction process in different ways. During breakdown of the fruit cells a variety of polysaccharides are found within the juice extract, these can cause the juice to become cloudy and reduce its market value. Pectinases and amylases can both break down these insoluble compounds releasing soluble sugars which clarify the juice producing a clearer, sweeter product.

Answer 2

OK you need to plot a graph, enzyme concentration versus apple juice production.

If you have the data to do it what you actually want is the initial rate of reaction against enzyme concentration. You would calculate the rate by plotting apple juice production against time and then taking the gradient from the earliest points of your experiment to give you a value per minute or per second. You would then plot each of these values on your final graph.
However you may not have had the capability to record the reaction as it progresses over time, if not don't worry.

You are right though as the enzyme concentration increases the rate of the reaction increases and so you would see an increase in apple juice production. However eventually the rate of reaction will be limited by a different factor such as substrate concentration and you will see your graph level off. You probably won't get to this amount in your graph though.