The Effect of Enzymes on Apple Juice Production Biology Period 6 Background Info The purpose of this experiment was to determine which enzyme or the combination of the two enzymes makes the most apple juice from applesauce. We did his by‚ mixing 10 drops of an enzyme (cellulose/pectinase/both) into a few tablespoons of applesauce. We then left the rest to nature‚ and watched the liquid funnel out for 10 minutes. Lastly‚ we recorded our data. The cell wall is a complicated
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When people drink a glass of Martinelli’s apple cider‚ often times they enjoy the fizziness of the drink the most. The carbonated bubbles in the cider is what makes the drink so special and loved by many. Sadly however‚ the fizz only lasts for a limited period of time. After a few hours the cider becomes still‚ losing its special fizzy touch. The fate of Martinelli’s sparkling cider is similar to the reality of society. Just as this sparkling drink fizzes in the beginning‚ striving towards better
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baby food division‚ which had 15% of the baby food market‚ had never been profitable‚ and by 1978 creditors were increasingly anxious. Beech-Nut had entered into a contract in 1977 with Interjuice Trading Corporation for Interjuice to furnish apply juice concentrate to Beech-Nut at a price that was 20% below market prices. This contract was a huge break for Beech-Nut because it used apply concentrate in 30% of its baby food products. The Interjuice contract attracted enough attention that Nestlé
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Beech-Nut a distributor of apple juice in the competitive baby food industry started purchasing apple juice concentrate from a supplier called Universal Juice Company in 1977. There should have been questions at that time because Universal Juice sold its product at around 25 percent below the market value for apple juice. John Lavery the vice president of operations received his first indication in 1978 that the apple juice concentrate from Universal might be adulterated but ignored the warnings
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OBJECTIVE The Objective of this project is to study the rates of fermentation of the following fruit or vegetable juices. i. Apple juice ii. Carrot juice INTRODUCTION Fermentation is the slow decomposition of complex organic compound into simpler compounds by the action of enzymes. Enzymes are complex organic compounds‚ generally proteins. Examples of fermentation are: souring of milk or curd‚ bread making‚ wine making and brewing. The word Fermentation has been
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correlating to the volume of Pink Lady’s red apple juice to indicate enzymatic performance of pectinase to ensure reliability and allow scope for statistical evaluation. The trend is similar to the curve as seen in Figure 2 and it can be concluded that the trend is confirmed by the data collated. However‚ 5 trials are not sufficient enough to depict the rest of the results to accurately indicate the actual performance of pectinase in Pink Lady’s red apple juice extract. To be able to achieve reliable
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Vitamin C Content of Apple Juice Introduction Complete lack of ascorbic acid (a.k.a Vitamin C) in the diets of humans and other primates leads to a classic nutritional disease‚ scurvy. This disease was widespread in Europe during the fifteenth and sixteenth centuries‚ but it is rare today. Ascorbic acid is widely distributed in nature‚ but it occurs in extremely high concentrations in citrus and green plants such as green peppers and spinach. Ascorbic acid can be synthesized
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CHAPTER 1: INTRODUCTION 1. Background of the Study Apples are an excellent source of phytonutrients. These phytonutrients include phenolic acid and flavonoids. These nutrients protect the apple against bacteria‚ viruses and fungi. These benefits can be transferred into the human body when consumed. They provide antioxidants which protect against cancer and help to repair cell damage. Other benefits gleaned from the consumption of apples are the reduction in the risk of heart disease‚ diabetes
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portfolio: Pakola Bubble Up Apple Sidra Double Cola Vital Jucina Milk Ice Cream Soda Mango Juice Kulfa Orange Orange Juice Butter Scotch Lychee Apple Juice Coffee Raspberry Mango & Orange Strawberry Fresh Lime Chocolate Vino Competitors: Primary: Pepsi‚ Coca Cola‚ Rooh Afza‚ Jam E Shereen‚ Etc. Secondary: Frooto‚ Maza‚ Rani‚ Slice‚ Nestle‚ Etc. Pops Pods Soft drink‚ juice‚ milk Natural taste varieties
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Investigating the Effect of Enzyme Concentration on Pectinase in the Production of Fruit Juice In this practical‚ I shall demonstrate the relationship between the concentration of pectinase and the amount of fruit juice produced accordingly in proportion. Apparatus: Apples Pectinase solution 10 x filter paper Knife or kitchen mincer Glass rod Water bath X 1 250 ml beakers X 2 Wash bottle of distilled water 100 cm^3 measuring cylinders In the case
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