My topic:The topic I decided to tackle was fruit juice production and enzyme recovery. This will include things like what concentration of pectinase will allow for a higher yield of fruit juice. What is the optimal temperature at which the pectinase enzyme can break down the apple most effectively? Subquestions: • What is the optimal temperature at which pectinase will function most effectively? • What concentration of the pectinase enzyme will be most effective in producing a higher fruit juice yield? Hypothesis: • The pectinase enzyme will work most effectively at a constant ambient temperature of 25-35 degrees Celsius. • The higher the concentration of the pectinase enzyme 'pectinase enzyme, the greater the yield of apple juice.Objective:1) To determine at what temperature the pectinase enzyme works most effectively. (Experiment 1)2) Determine which concentration of pectinase enzyme will produce a greater yield of apple juice.(Experiment 2)List of apparatus:Experiment 1• 1x chosen fruit• Sharp knife• Standard solution of pectinase enzyme (50 ml)• Tap water (1 cup) • Ice • Boiling water • Water bath (can control temperature) • 4 small beakers • 4 test tubes • 1 test tube holder • 4 pieces of filter paper • 1 filter funnel • 1 10 ml measuring cylinder • Thermometer • Marker • Stopwatch Experiment 2 • 20 ml pectinase solution • 20 ml distilled water • 2 x 10 ml syringes • 2 x 5 ml syringes • 5 test tubes • 5 x 20 ml beakers • 5 funnels • 5 sheets of filter paper • 1x Pietry plate • 1x sharp knife • 1x Maggiore• 1x Test tube holder• 1x Measuring cylinder• 1x Digital scale• 1x Stopwatch• 1x Temperature-controlled water bathMethod: Experiment 1• Make sure you have all the apparatus there...... in the center of the paper..... . a concentration of pectinase solution was present.• Apple pulp mixed only with distilled water produced only 3 ml of apple juice which lacked color and flavor. My reflection: Ultimately, I enjoyed the entire research process and conducting my experiments. Through my ORT I gained the understanding that just because you have more of something, i.e. higher concentrations of pectinase solution or a higher temperature for the enzymes to work in, doesn't mean it will give you the best results. Through the ORT process I found myself proving my hypothesis wrong through hands-on experiments and got amazing results. I have come to the conclusion that, based on my collected data, it is accurate. This ORT topic also gave me an insight into how the juice industry works and what exactly it takes to produce every glass of juice we drink.