Investigating the Effect of Temperature on the Enzymatic Activity of Pectinase in Malus sieversii

This investigation explores how varying temperatures (4°C to 70°C) affect the enzymatic activity of pectinase in Malus sieversii. The study utilizes a primary lab experiment measuring the volume of juice extracted from apple puree to quantify catalytic activity.

The methodology is characterized by high statistical rigor, employing combined uncertainty propagation, one-way ANOVA, and Tukey HSD post-hoc tests. Findings indicate peak activity at 50°C, with a subsequent decline at 70°C attributed to thermal denaturation. While the ANOVA result (p = 0.052) narrowly missed the 5% significance threshold, the paper provides a nuanced analysis of within-group variability and a comprehensive evaluation of systematic and random errors.