... cold-water bath and cool the contents to about 20°C, stirring continuously. Then take the cooled apple and separate into two beakers, each beaker should contain exactly 60g of apple. Weigh out two different amounts of pectinase; add these to the separate beakers of apple and stir for two minutes. Transfer the contents of each beaker into the two filter funnels and record the volume of juice collected after 30 minutes using the measuring cylinder. Conclusion Although there are a number of anomalies and inaccuracies within the results there is a trend and this trend proves my hypothesis. The results do show that as the amount of enzyme is increased so to is the volume of apple juice. Interpretation We are aware that within the apple cell the juice is mostly contained within the vacuole and the cytoplasm. The cell membrane (cell wall) that holds this in place is a complex matrix structure ...

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