Methods
Materials:
First, gather all supplies needed. Then, cut 5 equal squares of cheese cloth and place each piece of cheese cloth on 5 of the beakers with a rubber band and place each one on a plastic plate (to catch any excess Pectinase). Label each beaker, with labeling tape, either: Boiled Pectinase & Apple Sauce, Heated Pectinase & Apple Sauce, Room Temperature Pectinase & Apple Sauce, Cooled Pectinase and Apple Sauce, or Freezed Pectinase and Apple Sauce. Preheat the hot plate to 100 degrees Celsius. After that, you take one of the 4 untouched beakers and put 1 cup of apple sauce in each beaker, along with 1 mL Pectinase and stir, one of these will be the room temperature Pectinase. Then, pour the room temperature Pectinase and apple sauce into the beaker saying "Room Temperature Pectinase & Apple Sauce" with the cheese cloth on it and leave it to drain, then you want to wash the beaker you used to mix the Pectinase and apple sauce so that it can be re-used. After that, take one of the beakers with apple sauce and Pectinase in thEm and you are going to boil it at 100 degrees Celsius for three minutes, on a hot plate, then heat one of the other beakers at 40 degrees Celsius for three minutes also, on a hot plate, then immediately pour those mixtures into a separate labeled cheese cloth beaker. Place the other two mixtures of Pectinase in either the freezer or the fridge for three and a half hours then immediately pour into the cheese cloth beakers (unless frozen, then let thaw until un-frozen). Once all four of the mixtures have been poured into the cheese cloth beakers, record your collected data into the data table provided and graph the data into a bar graph, the independent variable being the temperature, and the dependent variable being the juice in the beakers after being poured through the cheese cloth.
- 9 Beakers
- Cheese Cloth (Enough to cover 5 beakers)
- 5 Apple Sauce Cups
- 1 Hot Plate
- 1 Spoon
- 1 Pipette
- Pectinase (Around 5mL)
- 5 Rubber Bands
- Freezer
- Fridge
- 4 Plastic Plates
- Labeling Tape
- Thermometer
- Timer
First, gather all supplies needed. Then, cut 5 equal squares of cheese cloth and place each piece of cheese cloth on 5 of the beakers with a rubber band and place each one on a plastic plate (to catch any excess Pectinase). Label each beaker, with labeling tape, either: Boiled Pectinase & Apple Sauce, Heated Pectinase & Apple Sauce, Room Temperature Pectinase & Apple Sauce, Cooled Pectinase and Apple Sauce, or Freezed Pectinase and Apple Sauce. Preheat the hot plate to 100 degrees Celsius. After that, you take one of the 4 untouched beakers and put 1 cup of apple sauce in each beaker, along with 1 mL Pectinase and stir, one of these will be the room temperature Pectinase. Then, pour the room temperature Pectinase and apple sauce into the beaker saying "Room Temperature Pectinase & Apple Sauce" with the cheese cloth on it and leave it to drain, then you want to wash the beaker you used to mix the Pectinase and apple sauce so that it can be re-used. After that, take one of the beakers with apple sauce and Pectinase in thEm and you are going to boil it at 100 degrees Celsius for three minutes, on a hot plate, then heat one of the other beakers at 40 degrees Celsius for three minutes also, on a hot plate, then immediately pour those mixtures into a separate labeled cheese cloth beaker. Place the other two mixtures of Pectinase in either the freezer or the fridge for three and a half hours then immediately pour into the cheese cloth beakers (unless frozen, then let thaw until un-frozen). Once all four of the mixtures have been poured into the cheese cloth beakers, record your collected data into the data table provided and graph the data into a bar graph, the independent variable being the temperature, and the dependent variable being the juice in the beakers after being poured through the cheese cloth.