Transcript GHS Science CAPT Embedded Task Review

GHS Science
CAPT Embedded Task Review
Lab Investigation: Enzymes
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Your Task
• A CT apple juice company needs your help to
determine how enzymes can be used to
produce apple juice from apple sauce.
• They provide you with two enzymes to see
which enzyme will make the most juice.
• Enzymes:
1. Pectinase
2. Cellulase
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Lab Design
Most GHS students used a procedure that
looked something like this:
1. Place filter paper in a funnel and put funnel in a flask.
Funnel with filter paper in it
Flask
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Lab Design
2. Set up three flasks with funnels.
A
B
C
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Lab Design
3. Pour exactly 20 g of apple sauce into each funnel.
20 g of
apple
sauce
A
20 g of
apple
sauce
B
20 g of
apple
sauce
C
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Lab Design
4. Add a different enzyme to each funnel.
8 ml of
Pectinase
A
8 ml of
Cellulase
B
No
enzyme
added
C
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Lab Design
5. Let each flask sit for exactly 10 minutes.
A
B
C
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Lab Design
6. After 10 minutes, measure how much
juice was produced from each flask using a
graduated cylinder.
A
Apple
Juice
Produced
B
Apple
Juice
Produced
C
Graduated
Cylinder
Apple
Juice
Produced
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Sample Data
Enzyme(s)
Amount of
Juice Produced
Flask A
Pectinase
Flask B
Cellulase
Flask C
No Enzyme
Added
3.0 ml
5.0 ml
0.5 ml
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Analysis Questions
Directions: On a separate sheet of paper,
answer the following questions in
complete sentences.
1. Identify the following for this experiment:
a. Problem statement
b. Independent variable
c. Dependent variable
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Analysis Questions
2. Identify two variables that were held constant in this
experiment.
3. Explain why it is important to hold these variables constant.
4. What was the substrate and the product(s) in this experiment?
5. Why was it important that “flask C” was used?
6. Based on the data, what would your conclusion be for this
experiment?
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Going Further…
Challenge Questions, Set 1
7. After performing this experiment, you learn from the apple juice
company that Pectinase and Cellulase cost different amounts:
a. Pectinase: $.50 per ml
b. Cellulase: $1.00 per ml
The apple juice company wants you to be as cost-effective as
possible in producing the most amount of juice.
Explain to the company which enzyme is most cost-effective (ml/$)?
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Going Further…
Challenge Questions, Set 2
A group of students are convinced that pectinase is the most costeffective enzyme to choose to produce apple juice for the company.
They think that temperature may affect how much juice pectinase can
produce.
In a new experiment, they test their hypothesis. Using the same basic
design as the original experiment, the students heat apple sauce with
pectinase to different temperatures to see which temperature is
optimal for producing the most apple juice.
The temperatures are: 0°C, 20°C, 40°C, 60°C, 80°C
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Going Further…
Challenge Questions, Set 2
Amount of Apple Juice Produced
10 ml
5 ml
The results of the students’ new experiment are shown below:
0
20
40
60
Degrees Celcius
80
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Going Further…
Challenge Questions, Set 2
8. Explain the behavior of pectinase in temperature range 0-20 °C.
9. Explain the behavior of pectinase in temperature range 50-80 °C.
10. What would be an appropriate conclusion for the new
experiment?
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