1. Label the top of the four test tubes using a marker pen. A suitable code would be
    as follows: P, A, P+A, W.

2. With a micropipette, measure 1 ml of pectinase into the first test tube. Into the
    second  test tube, place 1 ml of amylase. Add a mixture of 0.5 ml of pectinase
    and 0.5 ml of amylase to the third tube. Finally, add 1 ml of distilled water to the
    remaining tube.

3. Stir the apple juice well to distribute any suspended particles evenly through it. To
    each test tube add 10 ml of apple juice.

4. Agitate or stir the contents of the tubes to mix the enzymes throughout the juice.

5. Put all the tubes into the water bath.

6. Observe the tubes and record the appearence of their contents at 5 minute intervals
    over a half hour period.

7. Further clearing may occur if the tubes are left to stand overnight at room
    temperature.

Although the enzymes used in this protocol are food grade, the concentrations suggested
are far greater than are normally used for clarifying fruit juice. Therefore even if the
work is carried out in a food preparation area using clean equipment, the fruit juice
produced should not be consumed.