In this investigation I will be comparing the production of fruit juice from 3 different varieties of apples by examining how much fruit juice is produced over a set amount of time and I will also be calculating each different varieties rate of production. So by the end of this investigation I will be able to see which apple is the best for use in fruit juice production. This will be done by making apple puree out of each variety and mixing each one of these purees with the enzyme pectinase and examining how much apple juice is produced...
the apples a bit more time to produce the fruit juice or maybe by increasing the pectinase amount. My experiments limitations are that I was unable to record the results to the degree of accuracy I wanted and that a tiny amount of the apple puree mixture was stuck in the beakers which may cause to uneven weights. Further Investigation could be to test at which temperature the enzyme works best at and by changing the concentration of the enzymes or the substrates, also a buffer solution could be used to at which ph the enzyme works best at.