Name of Beaker
Freezed Pectinase and Apple Sauce
|
Juice Left in Cheesecloth Beaker
5 mL
|
Cooled Pectinase and Apple Sauce 25 mL
Room Temperature Pectinase and Apple Sauce 60 mL
Warmed Pectinase and Apple Sauce 45 mL
Boiled Pectinase and Apple Sauce 60 mL
Overall we were very surprised with our data. We thought that the boiled would be the most and it wouldn't tie with the room temperature. I think we had a problem in our experiment because I believe that the boiled Pectinase and apple sauce should be even lower than the heated, like the trend between the Freezed, cooled, and room temperature shows.