Juicing Enzymes: Enzymes Used in the Food Industry Student Lab Kit

Enzymes are complex proteins that act as biochemical catalysts. In this controlled experiment, students investigate the effects of two enzymes, pectinase and cellulase, on the amount of juice obtained from an apple. Pectinase breaks down pectin-part of the polysaccharide cell wall in fruits-and dramatically improves juice production. This very “natural” experiment will help students build connections between the basic principles of enzyme action, including optimum pH and temperature, and real-life applications in food science and food production. Kit includes reproducible student handouts, detailed background information, complete teacher notes with sample data and answers to all questions, and all chemicals and consumable supplies needed to perform the lab. A 0.1-g precision balance and apples are required but not provided in the kit.

Complete for 30 students working in pairs.