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Preliminary Experiment: Visual Observation and Interpretation

The document summarizes a series of experiments examining how potatoes react with water, hydrogen peroxide, and variations in pH and temperature: [1] Potatoes dropped with water maintained color and texture, while potatoes with hydrogen peroxide browned, as the peroxide's enzymes broke it down. [2] Acidic potatoes showed slower bubbling with hydrogen peroxide, indicating enzyme denaturation, while basic potatoes bubbled vigorously. [3] Cold potatoes bubbled slowly, while room temperature and hot potatoes bubbled quickly, showing temperature impacts enzyme activity.

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Ruchie Ann Pono Baraquil
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584 views3 pages

Preliminary Experiment: Visual Observation and Interpretation

The document summarizes a series of experiments examining how potatoes react with water, hydrogen peroxide, and variations in pH and temperature: [1] Potatoes dropped with water maintained color and texture, while potatoes with hydrogen peroxide browned, as the peroxide's enzymes broke it down. [2] Acidic potatoes showed slower bubbling with hydrogen peroxide, indicating enzyme denaturation, while basic potatoes bubbled vigorously. [3] Cold potatoes bubbled slowly, while room temperature and hot potatoes bubbled quickly, showing temperature impacts enzyme activity.

Uploaded by

Ruchie Ann Pono Baraquil
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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PRELIMINARY EXPERIMENT

VISUAL OBSERVATION and INTERPRETATION

Potato + Water Potato + Hydrogen Peroxide

The potato with drops of water has maintained its texture The potato with drops hydrogen peroxide showed
and color. Giving of a bright yellow color as if it was not browning on its surface unlike the once dropped with
exposed to air. water.

Explain the rationale or principle behind the results/experiment?

The objective of this preliminary experiment is to find out how the enzymes in the potato react to water and hydrogen
peroxide. The goal is to figure out how enzymes in potatoes break down H2O2 into O2 and H20. Osmosis is the term
for the procedure in question. The diffusion of water across a semipermeable membrane is known as osmosis. The
presence of hydrogen and enzyme in the potato when it is exposed to H2O causes small bubbles. Because an enzyme
in the potato reacts with the hydrogen peroxide, the potato became a yellowish brown tint.
MAIN EXPERIMENT

VISUAL OBSERVATION and INTERPRETATION: Influence in pH

Potato + Acid + Hydrogen Peroxide Potato + Base + Hydrogen Peroxide

It created bubbles as soon as the hydrogen peroxide was


It created a large bubble formation looking almost like a
added but later on bubbles that formed has slowly
cloud.
disappeared.

Explain the rationale or principle behind the results/experiment?

Based on the experiment, after soaking the potato on the acid solution there’s no molecular reaction between the
potato and the hydrogen peroxide. This means that there’s no metabolic decomposition happened. It is feasible that
the acid solution affects the catalase enzyme, catalyse the decomposition of hydrogen peroxide, structure as well as its
function. This result the denaturation of catalase.

By adding baking soda to the potato, a high pH or basic molecule, will change the pH and have an effect on how well
catalase functions. The mixture of base and mashed potato when hydrogen peroxide was added formed a cloud form of
bubbles. The bubbling reaction from the experiment is the metabolic process of decomposition.
VISUAL OBSERVATION and INTERPRETATION: Influence in temperature

Potato + Cold water+ Hydrogen Potato + Tap water (room Potato + Hot water+ Hydrogen
peroxide temperature) + Hydrogen peroxide peroxide
When tap water was placed, potato
After filled with cold water, leave for 3
got swollen and as hydrogen peroxide
minutes, drained and drop 10ml of As hydrogen peroxide was added
was added bubbles form at the top.
hydrogen peroxide, there was a bubbles immediately formed at the
Which means that there is breaking
formation of bubbles around the top of the potatoes
down of substances that cause the
potato
bubbling.
Explain the rationale or principle behind the results/experiment?

The objective of this experiment is to see how temperature impacts the ability of the enzymes found in potatoes to
degrade hydrogen peroxide, as well as how they react to different temperatures. We discovered that the lower the
temperature, the more enzymes and hydrogen peroxide react.

Bubble formation on this solution is also evident. Upon pouring the hydrogen peroxide, there is a hissing sound as the
bubble forms. The potato is no longer evident as the bubble covers it. We can see how enzymes like catalase execute
decomposition. Catalase is converting hydrogen peroxide into oxygen and water.

After soaking the potato catalase in a hot-water it shows an intense reaction to the hydrogen peroxide. It produced
bubble formation. The temperature speeds up the activity of the catalase until its structured is destroyed. This means
that the temperature affects the decomposition of the hydrogen peroxide. The elevation of the temperature doesn’t only
affect the activity of the enzyme but also affects its structure.

We can see how enzymes like catalase operate to decompose, or break down, other things using a potato and hydrogen
peroxide. Catalase acts to accelerate the breakdown of hydrogen peroxide into oxygen and water because kinetic
energy increases with temperature; hence, hydrogen peroxide molecules bind often with catalase, boosting enzyme
activity.

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