Apple Juice Lab Introduction

General Goals of the Lab To make apple juice from apples How might you do this? Physical and mechanical methods turn apples into pulp (we’ll use apple sauce, which is like pulp) Chemical methods involve ENZYMES

Apples What are apples made of?

Apples are made of plant cells

Plant cells have cell walls…

Two Important Molecules in Cell Walls Cellulose Pectin

Cellulose Structural Carbohydrate Made of glucose monomers Found in the cell wall Makes plants feel hard/solid

Pectin Another structural carbohydrate; found in and between cell walls of plant cells Helps to hold cells together Makes a gooey gel around the cells Added to cooked fruit to make it jam/jelly Makes it more solid

Pectin High amounts in the tough parts of plants Hard fruits have more pectin than soft fruits As fruits ripen, pectin is broken down

Back to Making Juice To make juice: chemically break down the tough parts of the fruits Break down cellulose and pectin How?

2 Important Enzymes Cellulase Pectinase Look at the name. What is it’s substrate? What chemical reaction might this enzyme speed up? Pectinase

How do enzymes work? Review enzyme, active site, substrate, product, catalyst Use lactose/lactase example, w/paper cut outs Show an enzyme animation?

Hypothesis: IF enzymes have an effect on apple juice production, THEN ___________ will filter the most juice from applesauce BECAUSE_______________________

Problem Statement In this lab, we will determine how enzymes affect the amount of apple juice produced from apple sauce. We will test pectinase, cellulase and a combination of both. Water will be used as a control.

3 Paragraphs for Lab Introduction: Paragraph #1 – about enzymes (what they are and how they work) Paragraph #2 – about plant cells and the structure of cell walls (cellulose and pectin) Paragraph #3 – about the 2 enzymes you will be using (cellulase and pectinase) Your answers to the web quest you did are your “notes” for writing this!