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INCREASING THE YIELD OF JUICE FROM APPLES |  | |||||||||
 | 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. | | ||||||||
Enzymatic juice extraction from apples was introduced 30 years ago and today some 5 million tons of apples are processed into juice annually throughout the world. Try it with one or more different enzyme preparations, or different types of fruit. | ||||||||||
JOHN SCHOLLAR'S TOP TIPS | ||||||||||
If you have no filter funnels or filter paper to spare, try using those little nets that come with washing powder tablets. Hang the treated apple chunks in the bag, over a measuring cylinder. This method doesn't work with apple pulp, of course - the holes in the bags are too big! A dramatic demonstration of pectinase activity can be conducted by adding a couple of drops of pectinase solution to a thin slice of apple in a Petri dish. Cover, and leave overnight - examine the apple the next day. |  | |||||||||
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Safety guidelines for practical work with enzymes in schools | ||||||||||
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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. | ||
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Copyright © National Centre for Biotechnology Education, 2006 | www.ncbe.reading.ac.uk | ||
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