DCP + CE - Enzyme Coursework for IB
the aim of this experiment was to see if the quantity of juice produced by the apples after being soaked on different concentration of pectinase solution for 10 minutes in a hot water bath had changed. pectinase is an enzyme that breaks down polysaccharides which are found in the cell wall of plants. the enzyme pectinase lowers the activation energy needed for the juice to be produced and catalyses the reaction.
since pectinase lowers the activation energy needed for the juice to be produced my hypothesis is that the higher the pectinase concentration the higher the amount of apple juice is produced.
data collection and processing:
I obtained these results by cutting up three pieces of apple of 1 cm for each repeat, put it in a test tube with 20 ml of water and 2 ml of the same pectinase solution for each repeat, then i left it in the 37 degrees hot water bath for 10 minutes and then placed the apples and the solution in a filtering cone for 10 minutes for the juice to come out.
i tried to control the amount of solution going in each repeat, the exact same timing for each repeat and the size of the apples to get more accurate results.
these are the complete set of results for every pectinase concentration obtained by the class by using the same method i used and keeping the same controlled variables for a more accurate result.
this table represents the averages of the 3 repeats for each pectinase solution concentration.
errors and uncertainties:
while most of the results of the 3 repeats of the different concentrations are very similar and close to each other, the results for 0.2% and 0.4% have quite a big difference for example in the 0.2% concentration the first repeat is 1 and the third is 0.7 and in the 0.4% concentration the first repeat is also 1 and the third is 1.5, this can suggest that something went wrong or was not carried out properly meaning that the results are not 100% accurate and reliable.
this graph shows the errors for every pectinase concentration.
in conclusion, there is no correlation between the two sets of data. there is a very slight positive correlation of 0.374965334 which is closer to no correlation. we do not accept the results obtained because our experiment was not carried out properly due to minor mistakes. overall the data does not seem very accurate and precise but the table shows that the 0.8% of pectinase concentration is the one where the volume of apple juice is at his highest suggestion that 0.8% is the optimum pectinase concentration.
we had a few limitations that affected our final results. the experiment was rushed meaning that people made careless mistakes and did not make sure everything was as accurate as possible, our method was not 100% accurate and it had some things we could have done differently for a more accurate result
there are a few things we could of improved to get a better and more accurate sets of results. we could of weighted the pieces of apples instead of measuring them to get exactly the same volume of apples for each repeat, also we could of started the timer at the same time for all three samples of apples to get the exact time for each of them and we could of kept the solution on the...
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