My topic: The topic I decided to cover was fruit juice production and enzyme recovery. This will include things such as the concentration of pectinase which will allow for a greater yield of fruit juice. What is the optimal temperature at which the pectinase enzyme can break down apple most effectively? Sub-questions: • What is the optimal temperature at which pectinase will work most effectively? • What concentration of pectinase enzyme will be most effective in producing a greater yield of fruit juice?Hypothesis:• The pectinase enzyme will work most efficiently at a constant room temperature of 25 to 35 degrees Celsius.• The higher the enzyme concentration pectinase, the higher the apple juice yield will be.Objective:1) Determine at what temperature the pectinase enzyme works most efficiently. (Experiment 1) 2) To determine what concentration of pectinase enzyme will produce a greater yield of apple juice. (Experiment 2) List of apparatus: Experiment 1 • 1x selected fruit • Sharp knife • Standard solution of pectinase enzyme (50 ml) • Press water (1 cup) • Ice • Boiling water • Water bath (able to control temperature)• 4x small beakers• 4x test tubes• 1x test tube rack• 4 pieces of filter paper• 1x filter funnel• 1x 10 ml measuring cylinder• Thermometer• Marker pen• StopwatchExperiment 2• Pectinase solution of 20 ml• 20 ml distilled water• 2x 10 ml syringe• 2x 5 ml syringe• 5x Test tubes• 5x 20 ml beakers• 5x Funnels• 5x Filter paper sheets• 1x Pie dish• 1x Well knife sharp • 1x Upper • 1x Test Tube Rack • 1x Measuring Cylinder • 1x Digital Scale • 1x Stopwatch • 1x Temperature Controlled Water Bath Method: Experiment 1 • Make sure you have all devices read..... . middle of paper ..... A concentration of pectinase solution was present.• Apple pulp which was only mixed with distilled water produced only 3 ml of apple juice which lacked color and taste. My Thoughts: In the end, I enjoyed the whole process of researching and carrying out my experiments. I have gained knowledge through my ORT that just because you have more of something that contains higher concentrations of pectinase solution or a higher temperature for the enzymes to work does not mean it will give you the best results. Through the ORT process, I found myself proving my own hypothesis wrong through practical experiments and came up with some surprising results. I have drawn conclusions that, based on my collected data, are accurate. This ORT topic also gave me insight into how the juice industry works and what exactly goes into each glass of juice we drink..