1. Effect of Pectinase Durring Production of Apple Juice
... down the pectin therefore the juice is released at a greater speed. Prediction. If I add 5ml of pectinase to 20g of apples I predict that the amount of juice will increase by 50%. If the apples are placed in a water bath at 50°C for 15 minutes I predict that the amount of apple juice should be 50% larger the amount released when the apples were placed in ... apple and then divided into two 100ml beakers (I used 100ml beakers so that there would be a larger surface area when the apples were in the water bath therefore more of the sliced apple would be heated), labelled with the type of ...
- Word Count: 4222
- Approx Pages: 17
- Has Bibliography
- Grade Level: High School