1. Apple Juice Lab Introduction

2. 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

3. Apples
What are apples made of?

4. Apples are made of plant cells

5. Plant cells have cell walls…

7. Two Important Molecules in Cell Walls
Cellulose
Pectin

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

10. 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

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

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

13. 2 Important Enzymes Cellulase Pectinase
Look at the name. What is it’s substrate? What chemical reaction might this enzyme speed up?
Pectinase

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

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

17. 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.

18. 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!