Investigating the Effects Enzymes In Potato Have on Hydrogen Peroxide Solution
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Investigating the Effects Enzymes In Potato Have on Hydrogen Peroxide Solution Aim: My aim is to investigate the effects, enzymes in potato have on Hydrogen Peroxide. Introduction: In my investigation I could of used liver, but I will use potato instead. I have chosen to use potato because with potato I can time it. With liver I cant time it as it reacts with hydrogen peroxide quickly. Theory What are enzymes and how do they work? Enzymes are biological catalyst, which speeds up the rate of reaction. Enzymes break up food so they can pass through easily. Enzymes, which break down starch, cannot break down protein or fat. There are three types of enzymes they are: > Lipase: converts fats (big molecule) into fatty acids (small molecule). > Protease: converts protein (big molecule) into amino acid (small molecule). > Carbohydrase: converts starch (big molecule) into glucose (small molecule). Enzymes work in three stages, these stages are: 1. Firstly the substrate (food) molecule moves into the enzyme lock.
I will then get the big piece of potato (12mm) and measure if it is 2cm, if it is not then I will cut it so it is 2cm in height. I will then weigh the potato using the electronic balance. I will then put that piece of potato in the hydrogen peroxide solution. I will then measure the height of the froth using a ruler, for 10 minutes, every 1 minutes using the stopwatch. I will then record my results in my results table. After I have done my experiment for 10min I will then re weigh the potato to see if there is any differences. I will then repeat it, till I have done it for three times. After experimenting with the 12mm potato I will get the 8mm potato and do the same for three times. After that I will get the 5mm potato and do the same thing three times. Results Table Height of froth produced (mm) during min intervals Vol of H2O2 Length of potato cylinder Diameter of potato cylinder Area of f cylinder 1 2 3 4 5
I was firstly given a potato, which was kept overnight in the fridge. The temperature in the fridge is very low and lower then room temperature. We then discovered that the enzymes in the potato had been denatured as the temperature was too cold. I would also like to say that although I had a positive and negative correlation some of my results were not right. I found this by my line of best fit, I have circled the results which were not near the line of best fit in my line graph. I think this error may of occurred because I may of made a mistake in the timing or the measuring. To get an accurate result I should use a micrometer this piece of equipment gives accurate measurement when measuring the length of the potato. Another reason for these errors are that I would of made mistakes in my calculations. If I were to do this experiment again I would use a fresher potato, make accurate readings, calculate my calculations twice to make sure it is correct.
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