Conclusion
We concluded that the ideal temperature for Pectinase to work at it's best is around 15 degrees Celsius (or room temperature). WE thought that the boiled Pectinase would make the most juice but we were very wrong! We soon figured out that the Pectinase is at its absolute best around room temperature, and the higher the temperature gets after that, the less productive it is. Some errors that i believed happen was when we were pouring the apple sauce into the beakers and some of the apple sauce spilled over the sides of the beaker, onto the plates, and we poured that excess back into the beaker and the actual apple sauce could have possibly mixed into the juice added a lot more volume. We also did not record the temperature of the room, the fridge, and the freezer, which made us look slightly under-educated on our information.If you wanted to find and exact optimum temperature for Pectinase, i suggest developing an experiment going into exact degrees of the Pectinase ranging from 15 to 40 degrees Celsius.