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The use of pectinase to extract juice from apple is a well known practical investigation in western schools.

Pectinase, which degrades soluble pectin in the pulp, makes the juice flow more freely. However, pectinase was first used industrially to clarify apple juice.

In this experiment, we will investigate the effect of pectinase and amylase in the extraction of apple juice.

Procedure : Part 1

Apparatus/ Materials
Whole apple Pectinase enzyme (Dilute with an equal volume of water immediately before use) Coffee filter papers Knife Glass stirring rod 1 cm cube syringe Filter funnel 100 cm cube measuring cylinder 100 cm cube beaker Water bath set to 40 centigrade degree Stopwatch	1 pc. 1 ml 2 pcs. 1 pc. 2 pcs. 2 pcs. 2 pcs. 2 pcs. 2 pcs. 1 pc. 1 pc.
Put apple into beakers

Chop one apple into small pieces and divide them into two equal parts. Put them into beakers A & B.
Add pectinase enzyme

Add 2 ml of diluted pectinase enzyme to beaker A, and 2 ml of water into beaker B.
Stir the beakers
	Stir the contents in the beakers with a clean glass rod.
40℃ water bath
	Incubate the beakers in a water bath at 40℃ for 15 - 20 minutes.
Filter the juice
	Filter the juice from the apple pieces using coffee filter paper in funnels placed in measuring cylinders.
Record the volume
	Record the volumes of juice obtained from both beakers. As a result, more apple juice is produced in beaker A than in beaker B.

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