Question: What will provide the greatest yield of fruit juice

Factors
Type of fruit Type of Environment Type of Enzyme Amount of Enzyme Amount of Fruit
 Apple  Humid  Pectinase  50mL  1 piece
 Orange  Hot  Amylase  100mL  2 pieces
 Watermelon  Cold  Cellulase  150mL  3 pieces
Options  Pears  Warm  200mL  4 pieces
 Tomato  Tropical  250mL  5 pieces
 Beet  300mL
 Pomegranate
1. Which fruit provides the 1. Which environment is 1. Which enzyme 1. Does the amount of 1. Does the amount
most juice? the best to grow fruits? accelerates the growth enzyme have an of fruit results in
2. Does more juice mean 2. Does environment of fruits? effect on the growth better overall
better yield? effect the growth of 2. Do enzymes inversely of the fruits? juice?
3. Which fruit is the easiest fruits? effect the growth of 2. Do the enzymes 2. Does altering
to extract juice from? 3. Do enzymes react fruits? need to be used in amount of fruit
Questions
differently 3. How do enzymes little or big amounts impact the results
to
environments? increase the rate of to receive the best of juice extraction?
Research
4. What temperature if fruit growth? results? 3. Can amount of
the best for fruit 4. Do all fruits need 3. What is the fruit impact the
growth and yield? enzymes to grow optimum amount of rate of enzyme?
faster? enzyme to use?
5. Why are enzymes used
for fruit growth?
1. The fruits with the best 1. The best environment 1. Pectinase is the best 1. The amount of 1. The amount of
amount of juice to grow fruits is cold enzyme which helps enzyme does affect fruit doesn’t mean
produced are hard fruits weather as not a lot of fruits become juicer the growth of the the juice
such as Apple, watering is needed to and help them fruit as too much production is
Pomegranate and the roots of the fruits produce more. could lead to the better but the
Oranges. Hard fruits such since the water is 2. Enzymes don’t have a fruit breaking down bigger the amount,
contain high amounts of received through the negative effect of the and not producing at the more chances
juice as they are rich damp soil from rain. growth of fruits, but all. Pectinase breaks of better juice
with water (Healthline, Summer can be some sources suggest down the cell wall being produced.
n.d.). The water content different for fruits to that they can slow and therefore if the 2. There is no specific
is an Orange is 86%. grow as fruit flies are down the growth of fruit is infected in number that
2. It is not necessary for the common during some fruits. (fao.org, the time being, it interprets how
fruit with most juice to summer and can n.d.) could damage the many fruits should
have the best yield as contaminate the fruits 3. Pectinase breaks down inside. be grown at once
they can be hard to grow (Better Homes & pectin, which is the 2. Enzymes don’t really meaning that it has
and maintain. Gardens, n.d.) plants cell wall. This have a quantity no effect on the
(Juicer.net, n.d.) 2. The optimum means that the when being used but juice and growth of
3. Oranges are the easiest temperature for enzyme speeds up the it is beneficial to use the fruit.
Findings
fruit to extract juice from pectinase to be juicing process during little when dealing 3. The enzymes will
through fruits such as effective is 27 degrees the extraction. with small quantity not be affected but
mandarins, lemons and though different fruits (Biologyonline, n.d.) and big amounts the fruits will as
watermelons are also react differently in 4. Not all fruits need when having a larger some will be
found to be easy. certain temperatures enzymes to produce scale of fruit having the enzyme
(Healthline, n.d.) (ScienceDirect, 2014). lots of juice, but they production. in them and other
3. Fruits which produce a are used to help the 3. There is no specific will not and the
lot of juice prefer production become amount of enzyme juicing rate will
cooler temperatures faster. to use but pectinase alter due to this.
though citrus fruits 5. Pectinase is the main is best used when its The opposite effect
such as oranges prefer enzyme used to help temperature is 35 will occur if more
the warmer the fruits produce degrees and the pH enzyme is used
temperatures to grow more juice. level for it is 5.5. compared to fruit
4. Enzymes react the quantity as the
same even though fruits may start the
temperature changes break and not
though the amount produce juice at
added changes. all.
Some fruits may not be juiced Not all enzymes are available The temperature and The amount of enzyme The necessary amount
unless specific tools are used to be used which makes it environment the fruit is needed may not be of fruit to achieve best
which may not be available to hard to compare which grown in cannot be found available to use at once as results may not be
Possible the lab enzyme is the best. which is hard to examine. it may be shard, meaning avaible and therefore
Limitations Also, if growing the fruit, the that the fruit amount may the experiment may
weather cannot be also need to be smaller need to be conducted in
replicated to ensure best and that could hinder the a smaller scale which
results are achieved. results. could alter the results.
Oranges will be the chosen Pectinase will be chosen The temperature will be The amount of enzyme 2 pieces of oranges will
fruit due to the juiciness and enzyme. constant at 27 degrees as it will be the independent be tested to find out
Final easiness to find. is the optimum temperature variable to find out how how much pectinase is
choice for the enzyme pectinase to much is the best for the the most effective.
work. enzyme to be the most
effective.

Introduction Enzymes are biological molecules which are made up of multiple tertiary proteins and their main use is to help
 increase the rate of reaction. Tertiary proteins are located mostly everywhere in the body, mainly in the cells
(Elaine K. Luo, 2018). One enzyme, known as pectinase, is used to break down polysaccharide in fruits called
pectin. Pectin is located in the cell wall of plants and by using this enzyme, it helps many companies as well as
farmers to extract the juice inside of a fruit with ease as well as extract a large of it (Poonam Singh, 2019).
Aim The aim of the experiment is to find out the optimum amount of pectinase used to get the best yield of fruit juice.
Hypothesis The higher the amount of pectinase used; the better yield of fruit juice will be available.
Independent Variable The amount of pectinase used is the independent variable.
Dependent Variable The amount of fruit juice yielded is the dependent variable.
Controlled variables How will it be controlled? Why does it need to be controlled?
The fruit orange will be used If the fruit changes, the water
throughout the experiment as it content inside changes and this
Type of fruit
will be purchased in one lot. effects the results as pectinase may
react differently to the fruit.
The enzyme pectinase will be used The same enzyme needs to be used
throughout the experiment as it as if it is changed, the new enzymes
Type of enzyme
will come out from the same may not react in the same way as
Constant Variable
bottle. pectinase.
The temperature of the room will The temperature must be kept
Temperature be set to 27 degrees using the air constant so that the reaction is not
conditioning system affected.
The oranges will be cut evenly The sample size must be kept
using a knife and the same amount constant in order for the experiment
Amount of fruit samples
will be distributed for each to be conducted under the same
sample. circumstances.
Uncontrollable factor How it is uncontrollable
Each fruit grows individually therefore has a
The water content inside the fruit different water content which cannot be controlled
even if the fruit is the same size as the another.
Uncontrollable factors
Even though fruits are selected to the nearest size,
they are all different in shape as some may be
The size of the fruit
rounded then others and therefore their sizes.
Different from one another.
 Pectinase solution (1100 mL)
 Knife
 3 x orange
 Water filter
 Tile
Apparatus
 Flask
 6 x 300 mL glass beakers
 Stopwatch
 6 x 200 mL beakers
 Tweezer
Hazard Presentation
While cutting oranges, knife may cut fingers and
Knife
therefore wear gloves.
While pouring pectinase solution into flask, some
may spill onto hands and cause a reaction or even
Safety precautions Pectinase
get into the eye and therefore wear gloves and
safety glasses.
The orange juice may fly into the eyes and may
Orange Juice cause some irritation and therefore wear safety
glasses to prevent a reaction from occurring.
1. Collect all equipment and place it in one spot.
2. Place 6 300 mL beakers in a line and pour the pectinase solution accordingly into each one.
3. Once beakers are filled with their respective pectinase solution, place oranges on a tile and cut them evenly
into 24 pieces
4. Once the oranges are cut evenly, Place one orange into the beaker and start timer which is set at 3 minutes.
Method
5. After three minutes, remove the orange from the flask using a tweezer and extract the juice into another
flask using a filter.
6. Repeat steps 4 and 5 for the remaining orange pieces in their respective pectinase solutions.
7. Measure the amount of juice (mL) from the 200 mL flask and collect results in a data table.

Quantity of Pectinase Amount of juice yield from different pectinase solution (mL)
solution (mL) Trial 1 Trial 2 Trial 3
50
100
150
200
Data Table 250
300

Bibliography