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REMOVING PECTIN & STARCH FROM JUICE |  | |||||
 | How to download these files In a jam and out of juice is available as Adobe Acrobat (PDF) files. Details of how to obtain a free copy of the Adobe Acrobat Reader software are given here. | | ||||
The use of pectinase to extract juice from apple is a well-known school practical investigation. However, pectinase was first used industrially to clarify apple juice. Here we suggest an investigation of the effects of pectinase and amylase on their own and combined. This work has the advantage that it can readily be extended to incorporate other enzymes e.g., cellulase, amyloglucosidase (AMG) or be tried using other cloudy fruit juices. | ||||||
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SPECIAL ENZYME PACK | ||||||
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The NCBE supplies the individual enzymes required for the practical work described in this booklet. The Centre also sells, at a substantial discount, a pack containing all of the enzymes (five types in total) together with a printed copy of 'In a jam and out of juice'. For further information, please see the 'MATERIALS' section of the NCBE Web site. | ||||||
Safety guidelines for practical work with enzymes in schools | ||||||
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Copyright © National Centre for Biotechnology Education, 2006 | www.ncbe.reading.ac.uk | ||
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