The fruit juices available commercially are clearer than ones which are homemade . Which ingredient is added in commercially available fruit juices ?

Options

A. Lipase and protease
B. Pectinase and hydrolase
C. Pectinase and protease
D. Hydrolase and protease

Answer

To solve the question regarding why commercially available fruit juices are clearer than homemade ones, we need to identify the ingredient that is commonly added to these commercial juices.

### Step-by-Step Solution:

1. **Understanding the Question**: The question asks why commercially available fruit juices are clearer compared to homemade ones. This implies that there is a specific ingredient or process that contributes to the clarity of the juice.

2. **Analyzing the Options**: We need to evaluate the provided options to determine which ingredient is responsible for the clarity of commercial fruit juices.

3. **Evaluating Option 1 - Lipase and Protease**:
- Lipase is an enzyme that breaks down fats into fatty acids and glycerol.
- Protease breaks down proteins into smaller peptides and amino acids.
- Neither of these enzymes contributes to the clarity of fruit juice.
- **Conclusion**: This option is incorrect.

4. **Evaluating Option 2 - Pectinase and Hydrolase**:
- Pectinase is an enzyme that breaks down pectin, a polysaccharide found in plant cell walls. This breakdown can help in clarifying juices by reducing cloudiness.
- Hydrolase is a general class of enzymes that use water to break down chemical bonds but does not specifically contribute to juice clarity.
- **Conclusion**: This option is partially correct, but not the best choice.

5. **Evaluating Option 3 - Pectinase and Protease**:
- Pectinase, as mentioned, breaks down pectin, which helps in clarifying the juice.
- Protease, while it breaks down proteins, does not significantly affect the clarity of fruit juices.
- **Conclusion**: This option is also not the best choice.

6. **Evaluating Option 4 - Hydrolase and Protease**:
- Hydrolase does not specifically clarify juices, and Protease does not contribute to clarity either.
- **Conclusion**: This option is incorrect.

7. **Final Conclusion**: The ingredient that is primarily responsible for the clarity of commercially available fruit juices is **Pectinase**. It breaks down pectin, which is responsible for cloudiness in juices. Therefore, the correct answer is **Pectinase**.