2. • How does temperature affect enzyme activity?
• Our hypothesis: We think that as the temperature rises
and falls, the less active the enzymes will be.
3. • Slice potatoes into 3 slices (all roughly the same size)
• Put one potato in boiling water, ice water, and one in no
water (control)
• Leave it in for 3 minutes
• Take out potato and put it in a test tube with 7 cm of
hydrogen peroxide
• Record the liquid heights after 2 minutes
4. Temperature of Liquid Level Liquid Level
Water (before H202) (after H202)
Hot Potato 94˚ Celsius 7 cm 7 cm
Room n/a 7 cm 10 cm
Temperature
Potato
Cold Potato 0˚ Celsius 7 cm 7.5 cm
5. • We concluded that the enzymes were less effective when
the temperature changed.
• As the potato grew hotter, the enzymes just stopped
working.
• As it was colder, the enzymes were able to be a little
more active than the hot potato.
• This helps proves enzyme rule #5!
6. • Our group could have been more precise with
measurements(liquid/ time).
• The bubbles did not really change much (about 3 cm), so
it would have been more helpful to add more hydrogen
peroxide or potato.