|MadSci Network: Biochemistry|
i've just carried out an experiment into the rate of denaturation of pectinase. i used a 3% solution, which i made from concentrate. unfortunately i dont know the source of the enzyme, but the bottle stated that the optimum pH was 7, and the optimum temperature was 20degrees - 75degrees. i heated up the enzyme solution to 90degrees for different amounts of time (every 30 seconds up to 5mins, 10mins and 15mins) and seeing how this affected the juice yield from apples. i didnt get a graph which had perfect negative correlation and it seems to jump up in places. is this what i should have expected, and if so, why? if it is not what kind of graph represents it accurately? the apples i used were granny smith apples, and i pureed a bag at the beginning of the week and kept in an airtight container. however, is it possiblie that the later experiments could be distorted as the pectin was being partially broken down? thanks
Re: what is the rate of denturation of pectinase?
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