![]() ![]() This is because the heat degraded the catalase enzyme, making it incapable of processing the hydrogen peroxide. You should have noticed that the boiled potato produced little to no bubbles. Which potato sample decomposed the most hydrogen peroxide? Which one reacted the least? Why? You are observing catalase breaking hydrogen peroxide into oxygen and water. This reaction is caused by catalase, an enzyme within the potato. The bubbling reaction you see is the metabolic process of decomposition, described earlier. Watch each of the potato/hydrogen peroxide mixtures and record what happens. Repeat steps 5 & 6 with the boiled and frozen potato sections.Pour enough hydrogen peroxide into the cup so that potato is submerged and observe.Chop and mash a small sample (about a tablespoon) of the room temperature potato and place into beaker or cup.Boil the last section for at least 5 minutes.Place another section in the freezer for at least 30 minutes.Keep one section raw and at room temperature.Divide the potato into three roughly equal sections. ![]()
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