Peeling citrus fruits Print

orange.pngPectinase provides a gentle way to peel citrus fruits

A simple practical protocol, allowing students to investigate how enzymes may be used to remove the peel from citrus and other fruits.

 

 

 

 

 

 

pdf files

Available languages:  uk1 fr1 pl1

 

Educational objectives
Reinforces learning about the stucture of plant tissues. Allows practical, qualitative investigation of factors affecting enzyme activity e.g., temperature, pH and enzyme concentration. Presents limited scope for open-ended investigations. Industrial use of enzymes.

Pre-knowledge and skills required by students
Structure of plant cells and tissues, including the nature of the cell wall and pectin between cells. The general nature and principles of enzyme activity, including effect of temperature and pH.

Time taken in lesson
30 minutes plus overnight incubation

Preparation time
10 minutes

Specialist equipment and materials required
Pectinase preparation e.g., Novozymes Pectinex or Peelzyme.

Context where originally used
Used in schools throught the UK since 2000.

Additional information
The NCBE supplies suitable Novozymes enzymes to schools and colleges in the UK. Similar arrangements may exist in other countries.

 

Author
Dean Madden

Author address
NCBE, Science and Technology Centre
University of Reading
Earley Gate
Reading
RG6 6BZ

Copyright HOLDER(s)
Copyright © Dean Madden 2006

 

Copyright terms

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