SAPS - Fruit Juice Production- Scottish Highers This practical was developed for the Scottish Highers and is in the appropriate format, but the protocol can equally well be used for other UK specifications.
Fruit juice companies use a variety of different treatments and enzymes to maximise their yield. The enzymes which are used are designed to break down the cells walls within the fruits and release the liquids and the sugars which make up the fruit. Pectinases, amylases and cellulases all break down different structures of the fruit cells and so affect the extraction process in different ways.
In this experiment students will investigate the effectiveness of these different enzymes. The practical can be used to provide evidence for assessment of Outcome 3, and to develop problem solving skills and in particular Outcome 2 PCs: c) conclusions drawn are valid and explanations given are supported by evidence & d) experimental procedures are planned, designed and evaluated appropriately.
Download the full protocol from the link on the right.