I am conducting an experiment on the breakdown of fruit juices using ezyme. However I need to know if the type of apple (e.g red,yeallow, green)
the age of the apples. (e.g ripe, soft)
and how stored prior to extraction determine the amount of juice realsed.
plzzzzz any body got any answers
I need help desperately!
if you don’t the answers to all three atleastdo you no the answer to one of the questions
thanx
HELP!! urgent
Can you tell us a little bit more about your project? When you say 'released', do you mean the amount of juice in any particular apple? What method did you use to get juice from the apples? By red, yellow and green, do you mean red delicious, golden delicious, and granny smith apples? There are many types of apples, and you'll probably need to know the exact type to get answers to your questions; 'juciness' tends to vary a lot in my experience between the various types.
i will be using the enzymes amalyse, celluclast and pectinase to relase juice form the apples
yes i meanred delicious, golden delicious, and granny smith
The aim of my experiment is to monitor enzyme activity by measuring the amount of 'apple juice' released by different enzymes (pectinase, amalyse and celluclast)
what i intend to find out is which is enzyme is the most effect and which apple (red delicious, golden delicious, and granny smith) will relase the most amount of juice.
thanx for your help
ps. any helpful links or project papers you could recomened on similar experiments would be helpful
yes i meanred delicious, golden delicious, and granny smith
The aim of my experiment is to monitor enzyme activity by measuring the amount of 'apple juice' released by different enzymes (pectinase, amalyse and celluclast)
what i intend to find out is which is enzyme is the most effect and which apple (red delicious, golden delicious, and granny smith) will relase the most amount of juice.
thanx for your help
ps. any helpful links or project papers you could recomened on similar experiments would be helpful
I looked, and I don't see a whole lot of comparisons between those three apples. Here's a list of a bunch of different apples, for example, and none of those types are considered 'juicy': http://www.foodsubs.com/Apples.html.
On google scholar, (http://www.googlescholar.com), I find lots of articles about the various apple varieties (for example, this one: http://cat.inist.fr/?aModele=afficheN&cpsidt=2223023 comparing aroma in granny smith and golden delicious). I find discussions of compounds in apple juice depending on storage or method of extraction (i.e. http://pubs.acs.org/cgi-bin/abstract.cg ... sid=6006l3, http://pubs.acs.org/cgi-bin/abstract.cg ... sid=6006l3), but very little on the actual amount of juice itself.
I think you may just have to do the experiment and find out! I suggest using multiple apples of each type with each enzyme, so you can average them. That way if you find differences you can be more confident that the differences you see are real and you didn't just happen to pick a particularly juicy apple to use with a particular enzyme.
On google scholar, (http://www.googlescholar.com), I find lots of articles about the various apple varieties (for example, this one: http://cat.inist.fr/?aModele=afficheN&cpsidt=2223023 comparing aroma in granny smith and golden delicious). I find discussions of compounds in apple juice depending on storage or method of extraction (i.e. http://pubs.acs.org/cgi-bin/abstract.cg ... sid=6006l3, http://pubs.acs.org/cgi-bin/abstract.cg ... sid=6006l3), but very little on the actual amount of juice itself.
I think you may just have to do the experiment and find out! I suggest using multiple apples of each type with each enzyme, so you can average them. That way if you find differences you can be more confident that the differences you see are real and you didn't just happen to pick a particularly juicy apple to use with a particular enzyme.
hey Melissa, Thanx for your help. I checked the links and they were really useful. I even e-mailed the team at saps (Science and Plants for Schools) . Apparantly one of the scientist carried out the same expeiemnt (but on different apples to the ones i'm investigating) and the results varied between different types of apples.
Thanx again for ypour help
Thanx again for ypour help