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If you have any questions about this product, please email me at scienceisland2014@[Link].
This product includes:
1. Student copy of the lab with these sections:
• Introduction
• Pre-Lab Activity: Concept Map and Questions
• Materials List
• Procedure
• Data Table
• Analysis and Conclusion
2. Teacher’s Guide with:
• Discussion Points
• Experimental Methods
• Materials List
• Sources for Purchasing Pectinase
• Extension Ideas
• Answer Key with Example Calculations
Student Lab Handout
Student Lab Handout
A Post-Lab Quiz is also included.
Materials List and Notes from the Teacher's Guide
Materials: (6 lab groups)
applesauce, (unsweetened) 480 g stirring rods (12) or plastic spoons
pectinase, 6 mL 25 mL graduated cylinders (12)
funnels (12 – must fit inside graduated cylinder) cheesecloth (12 quadruple-layer squares, I
usually pre-cut these about 4” square)
stopwatch (6) balance (6) or a balance station may be
used by multiple groups
100 mL beakers (12) plastic cups could be used pipette, 1 mL (12), I use disposable
distilled water, 3 mL (for control group) optional: labels, markers
Note 1: You may choose to provide labels and markers to each group. I usually ask them to label a paper or paper
towel under each filtration system, so labels don’t have to be peeled off later.
Note 2: Pectinase can be either be purchased from a local store that sells wine-making supplies or you can purchase
it from these sources:
• Three pectinase sources are included; one from Carolina Biological and two from Amazon in both liquid and
powdered form.
• Depending on the source you choose, pectinase will cost between $0.25 and $1.00 per lab group.
Key Terms & Concepts:
• enzymes
• substrates
• catalysts
• organic comp0ounds
• polysaccharides
• proteins
• reaction rates
• denaturation
Lab Procedures:
• Measuring mass
• Measuring volume
• Timing an experiment
• Recording Data
• Graphing Results
• Performing calculations
This lab is a student
favorite, and we always
get great results!
Thank You and Happy Teaching!
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All rights reserved by author, Carla Brooks.
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Questions? Use the questions tab in my store or email me at scienceisland2014@[Link].