1. Apple Sauce Enzyme Lab
Prelab Questions

2. The real chemical name for pectin is polygalacturose
The real chemical name for pectin is polygalacturose. What is the name of the monosaccharide it is made of?

3. This is the bond we’ll be breaking in the lab!!!
Here’s a small part of the long chain…
This is the bond we’ll
be breaking in the lab!!!

4. Pectinase is the protein we'll be using in the lab.

5. ENZYME
SUBSTRATE

6. Pectinase attaches to pectin at the active site…

7. …And then breaks a bond in the polysaccharide!

8. Apples have lots of pectin

9. We will be measuring the effect of pectinase by measuring how MUCH liquid from applesauce drips through a filter.
What effect will chopping pectin into little pieces have on the amount of juice you collect?

10. We will be ALSO measuring the effect of Temperature on pectinase by measuring how MUCH liquid from applesauce drips through a filter using cold enzymes, room temperature enzymes, and hot enzymes.
What effect will the temperature of pectin have on the amount of juice you collect?

11. Prelab questions
1. What do you predict would happen to apple cells if the pectin were broken down?
2. Is this an anabolic or catabolic rxn? How do you know?
3. Based on what you know about the structure of pectin, how might breaking down pectin affect the taste of apple juice?
4. What is the most widely used commercial pectinase enzyme?
Continued on next page…

12. Prelab questions 5. What other industries use pectinase?
6. Write the chemical reaction that is occurring (you may use words instead of chemical formulas):
-- Hints:
There are TWO reactants
The enzyme name goes OVER the arrow
There are MULTIPLE products (you may list 2)

13. Procedure The GENERAL set-up for collecting juice using enzymes is:
Please list all of the materials you will need!

14. Procedure
Based on the Lab Set-Up on the previous page, please write TWO lab procedures that you will be completing the next time our class meets! Check your procedures with me when you are finished!!!!!!
PART 1: This procedure will be testing the effects of pectinase vs. a control group (don’t worry about 3 trials, we will use class data to meet this criteria)
PART 2: This procedure will be testing the effects of pectinase temperature on juice production (again, don’t worry about doing multiple trials, we will be collecting class data).

15. Challenge Question
Find and list THREE organisms (scientific name) that naturally produce pectinase!
Choose ONE organism and include classification information. What is it the biological name? What is the common name of this organism? Where is it found?