Potato Enzyme Lab Report

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Purpose:The purpose of this lab is to study how the enzymes in potatoes denature cooked. Enzymes are proteins that help to speed up chemical reactions, by lowering the amount of activation energy needed to start the reaction. However, when an enzyme has a change in temperature or pH level, the enzyme will become denatured and the hydrogen bonds that give it its shape, will break, changing the properties and reactivity of the enzyme. We will study and observe denaturing of enzymes by placing raw and cooked potatoes in hydrogen peroxide and comparing the reaction of the enzymes.

Safety Hazards: During this experiment knifes, glass, at extremely hot surfaces will be used. In order to avoid injury, please use proper knife safety, do not touch the hot surfaces, and wear protective eyewear while using and around the glassware.

Hypothesis:
If hydrogen peroxide is added …show more content…
Part A will be done using a raw potato and part B will be done using a cooked potato. Prepare part B by placing a full potato in boiling water for several minutes. Then remove it and let cool. To begin part A, you will need to cut a raw potato so you come out with at least four roughly 1mm cubes pieces. Pour approximately 10 mL of 3% hydrogen peroxide solution into one of the beakers. Then precisely measure out 10 mL of the 3% hydrogen peroxide solution using the graduated cylinder. Place two pieces of raw potato into the test tube. Then, pour in the 10 mL of 3% hydrogen peroxide solution into the test tube and immediately, begin timing. Once you pour the solution in, place the test tube in the test tube holder. After one minute, measure the height of the foam and record the results. Continue to let the foam form and record the results after 2, 3, 4 and 5 minutes. After 5 minutes repeat the experiment the same way. After following the produce twice for the raw potato, you will do the exact same thing using the cooked potato. Again, doing two

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