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Fruit Juice Production

Fruit juice companies use a variety of different treatments and enzymes to maximise their yield. In this experiment students will investigate the effectiveness of these different enzymes.

The enzymes used are designed to break down cells walls and release the liquids and 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.

During breakdown of the fruit cells a variety of polysaccharides are found within the juice extract. These can cause the juice to become cloudy and reduce its market value.

Pectinases and amylases can both break down these insoluble compounds releasing soluble sugars which clarify the juice producing a clearer, sweeter product. In this experiment students will investigate the effectiveness of these different enzymes.

Note that the experimental procedure and recording of results in this practical is very straightforward for post-16 students.

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