Strucutra De Celulas

Introduction:

Pectins are large polysaccharide molecules, made up (mainly) of chains of several hundred- galacturonic acid residues, and they are found inplant cell walls. Pectin is able to formjellies (e.g. jam) but in fruit juices and other liquids it is undesirable. Pectinases are enzymes that break down complex pectin molecules to shorter molecules of galacturonic acid, as pectinasecauses the disintegration of the cell wall, and so allowing the cell sap (juice) to flow out. This is why the biggest industrial use for pectinases is in the extraction and clarification of fruit juices;as some fruit juices e.g. apple juice may have bits of apple in it. This is where pectinase is used to catalyze the breakdown of the solid apple bits into apple juice, thus clarifying the apple juice.Pectinases are obtainable from fungi, such as species of Aspergillus and Penicillium, and also from bacterial organisms.

The main use for pectin is as a gelling agent, thickening agent andstabilizer in food. The classical application is giving the jelly-like consistency to jams or marmalades, which would otherwise be sweet juices. For household use, pectin is an ingredient in gelling sugarwhere it is diluted to the right concentration with sugar and some citric acid to adjust Ph

Theory:
Our theory it was that if we add pectinase, pectinase going to work like an enzyme and shouldaccelerate the apple souce more than if we only add water.

Aim:

To investigate how temperature affects the rate of reaction of pectinase on its substrate on apple mousse

Materials:

3measuring cylinders
3 beakers
1 Permanent marker
Dropping pipette
Glass rod
3 filter funnels
Filter paper
1 Stopwatch
Labels
Water bath
Enzyme pectinase
1 spoon
Apple sauce

METHOD
1. Labelthe 3 beakers A, B and C
2.Prepare the filter funnel over the graduated cylinders to catch the juice
3.Using spoons, place 25 ml of pure apple sauce into each beaker
4.Use a pipette to add 10...