Juicy Fruit Investigation :: Papers

Juicy Fruit Investigation Aim To acquire out if temperature affects the amount of juice the enzyme pectinase releases from an apple. Prediction ========== I predict that the temperature the pectinase leave alone work best in is 30 - 40, I call this provide be the temperature the pectinase will be able to break tidy sum the most fruit into fruit juice. I do not desire the enzyme will work preceding(prenominal) 45 as it would become denatured. This is because I discern most enzymes (similar to proteins) stop working/get destroyed above this temperature, as they are made up of protein. I also know that the temperature enzymes work best in the body at body temperature 37 therefore I believe the laid-backer the temperature is without going over 45 the faster the molecules will move and hit the enzyme molecules. An enzyme works when a substrate molecule bumps into a molecule of the correct enzyme, they fit together into a depression on the surfa ce of the enzyme molecule. When this movement takes place the depression is called an dynamical situate. A reaction takes place and the substrate products are released separately. Because the substrate molecules are variant shapes they will only fit into certain enzymes. When the enzyme reaches a temperature too high it will change shape, therefore the substrate molecule would not fit. When the enzyme reaches a temperature that is low (or lower than 37) the molecules will not move as fast as they will have less energy. This therefore actor the enzyme molecules will not hit the substrate molecules as often as they would in a higher temperature meaning less juice will be released. IMAGE IMAGE IMAGE Enzyme molecule IMAGE IMAGE IMAGE Active site IMAGE Substrate fits into active site Active site IMAGE IMAGE A reaction takes place IMAGE IMAGE IMAGE IMAGE Products leave the active site separately Preliminary test