Abbey He 9496

LAB: Concentration and

Enzyme Rate
Observations
Firstly, the potato pieces were not cut exactly the same since it is
very difficult to cut 1mm slices by hand. The differences in surface
area will mean inaccuracies in the data. Although there were
bubbles in every test tube, the potatoes submerged in the most
concentrated (16%) Hydrogen Peroxide produced the highest froth.
Apart from a few bubbles attached to the potato slices, here was
barely any visible sign of reaction in the 2% solution. 4% was quite
similar to the 2% however some potatoes floated to the top. 8% was
where the reaction really became visible. The solution because more
opaque and was clearly fizzing from all the gas being released.

Table 1: Raw data table showing results

collected over 6 trials
Hydrogen Peroxide
Concentration (%)
2
4
8
10
16

Height of Froth
Group 1 (trial
1)
7
5
8
12
11

(mm)(0.5mm)
Group 2 (trial
2)
5
12
25
14
18

Group 3 (trial
3)
4
7
9
12
15

Table 2: Processed data showing the Average

height of froth, average rate of change in
froth height and the standard deviation
Hydrogen
Peroxide
Concentratio
n (%)

Average Height
of froth over 6
trials (mm)
(0.5mm)

2
4
8
10
16

6
8.83
15.3
17.7
20.8

Average Rate
of Change in
Froth height
(mm)
(0.5mm)
1.20
1.76
3.07
3.53
4.17

Standard
Deviation

2.90
2.48
6.65
8.78
8.08

G
4
1
1
2
3
3

Abbey He 9496

Calculations and Formulas

Average Rate of
Change in Froth:
Graph

Graph showing average height of froth(mm)(0.5mm) after 6 trials in different concentrations of Hydrogen Pero
4.5
4
3.5
3
2.5
Average Height of Froth(mm)(0.5mm)

2
1.5
1
0.5
0
0 2 4 6 8 10 12 14 16 18
Concentration of Hydrogen Peroxide(%)