Research Question: To what extent is the rate of reaction between catalase in yeast

and hydrogen peroxide influenced by the change in mass of the yeast?

Analysis:
Raw data:
Table 1: rate of oxygen produced (ml/30s) from adding different masses of yeast (g) to
hydrogen peroxide over a period of 180s
rate of reaction for every time interval (±1ml/30s):
amount of yeast
(±0.01g) trial 30±1s 60±1s 90±1s 120±1s 150±1s 180±1s
0.05 1 19 21 18 16 12 9
2 17 15 15 21 10 7
3 18 17 17 17 14 8
0.01 1 30 35 15 25 5 0
2 40 35 25 10 5 0
3 25 33 12 20 5 0
0.25 1 40 44 11 3 0 0
2 75 40 10 0 0 0
3 50 50 15 5 0 0
0.5 1 110 9 1 0 0 0
2 80 27 6 0 0 2
3 93 7 1 0 0 0
0.75 1 90 20 2 1 0 0
2 102 1 1 0 0 0
3 56 48 5 -1 0 0

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Implementing:
I had to recalculate some values to create a similar format of all the data in order to then be
able to further process it. The tables for 0.1g, 0.25g, and 0.75g of yeast have not been
altered. The table for 0.05g has been corrected to show how much the volume at each
specific time interval. In the table for 0.5 g of yeast, 100 was subtracted from trial 2 and 120
was subtracted from trial 3.

Processed data:
For this section, I have processed my data through mean rates from all the trials in order to
then create a scatter graph for each amount. Despite the raw data being collected to
integers, the processed data has been rounded to one decimal place, considering that most
mean calculations resulted in 1d.p values. For the formatting of the error bars the ranges
between the maximum values (calculated from the trails) and the means, likewise for the
minimum values, have been used due to the small number of trials conducted. Sometimes,
the error bars seem to be non-existent, but this is not always the case. Some values have
such a small range from their maximum and minimum, which is not evidently seen on the
graph. The values used for the error bars has been also included below (table 2).

Scatter graphs have been used to show the extent of correlation between the time and the
rate of reaction for different masses of yeast. Graph 6 has been created in order to compare
the initial effect of different masses of yeast onto the rate of reaction at 30s. A linear line of
best fit has been drawn for all the graphs which display the change in the rate of oxygen for
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each of their mass. The coefficient of determination (𝑟 ) has been noted for each graph,
which will then be used later in the evaluation. In the last graph, a logarithmic line of best fit
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has been used instead. It yields the same 𝑟 value, and shows an approaching plateau.

Calculations:
● For mean rate of oxygen produced at different time intervals (ml/30s)
𝑠𝑢𝑚 𝑜𝑓 𝑟𝑎𝑡𝑒𝑠 𝑓𝑟𝑜𝑚 𝑡𝑟𝑖𝑎𝑙𝑠
𝑛𝑢𝑚𝑏𝑒𝑟 𝑜𝑓 𝑡𝑟𝑎𝑖𝑙𝑠
@60s in table 1 raw data
21+15+17
3
= 17. 7𝑚𝑙/30𝑠
● For max range
ℎ𝑖𝑔ℎ𝑒𝑠𝑡 𝑣𝑎𝑙𝑢𝑒 − 𝑚𝑒𝑎𝑛 𝑣𝑎𝑙𝑢𝑒
@0.05g for 30s
19𝑚𝑙/30𝑠 − 18𝑚𝑙/30𝑠 = 1𝑚𝑙/30𝑠
● For min range
𝑚𝑒𝑎𝑛 𝑣𝑎𝑙𝑢𝑒 − ℎ𝑖𝑔ℎ𝑒𝑠𝑡 𝑣𝑎𝑙𝑢𝑒
@0.05g for 30s
18𝑚𝑙/30𝑠 − 17𝑚𝑙/30𝑠 = 1𝑚𝑙/30𝑠

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Table 2: The mean rate of reaction (ml/30s) for different masses of yeast (g) at different time
intervals (s) including maximum and minimum values from the trails and the ranges from the
mean:

mean rate of reaction (ml/30s)

Mass of yeast
(g) time (s) Trial mean max min max range min range
30 18.0 19.0 17.0 1.0 1.0
60 17.7 21.0 15.0 3.3 2.7
90 16.7 18.0 15.0 1.3 1.7
120 18.0 21.0 16.0 3.0 2.0
150 12.0 14.0 10.0 2.0 2.0
0.05g 180 8.0 9.0 7.0 1.0 1.0
30 31.7 40.0 25.0 8.3 6.7
60 34.3 35.0 33.0 0.7 1.3
90 17.3 25.0 12.0 7.7 5.3
120 18.3 25.0 10.0 6.7 8.3
150 5.0 5.0 5.0 0 0
0.10g 180 0 0 0 0 0
30 55.0 75.0 40.0 20.0 15.0
60 44.7 50.0 40.0 5.3 4.7
90 12.0 15.0 10.0 3.0 2.0
120 2.7 5.0 0 2.3 2.7
150 0 0 0 0 0
0.25 180 0 0 0 0 0
30 94.3 110.0 80.0 15.7 14.3
60 14.3 27.0 7.0 12.7 7.3
90 2.7 6.0 1.0 3.3 1.7
120 0 0 0 0 0
150 0 0 0 0 0
0.50 180 0.7 2.0 0 1.3 0.7
30 82.7 102.0 56.0 19.3 26.7
60 23.0 48.0 1.0 25.0 22.0
90 2.7 5.0 1.0 2.3 1.7
120 0 1.0 -1.0 1.0 1.0
150 0 0 0 0 0
0.75 180 0 0 0 0 0

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Table 3: the mean rate of reaction (ml/30s) for different masses of yeast (g) at 30s, including
maximum and minimum range:
mass of yeast (g) Mean rate of reaction (ml/30s)
Trial mean Max range Min range
0.05 18.0 1.0 1.0
0.1 31.7 8.3 6.7
0.25 55.0 20.0 15.0
0.5 94.3 15.7 14.3
0.75 82.7 19.3 26.7

Graph 1: error bars from maximum and minimum values

Graph 1 displays a negative correlation of reaction rate at 30s time intervals for 0.05g of
catalase over 180s. The highest value of 18ml/30s at 30s and the lowest of 8ml/30s at 180s.
There are anomalies in the data; the value at 90s shows a slightly higher value than the
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trend line and the value for 120s shows a high rate of 18ml/30s. The 𝑅 value is 0.7179,
suggesting that values do display a negative correlation but do not necessarily follow the
expected rates. Error bars for 30s, 60s, 180s, are fairly small, proposing that all 3 trials
resulted in similar values. However, the error bars are the largest for 60s, 120s, and 150s
meaning that there were some deviations in the rates of the trials. By looking at the raw data
we can see that for 60s trial 1 had the largest rate of 21ml/30s, trial 2 for 120s had 21ml/30s
and trial 3 had 14ml/30s at 150s.

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Graph 2: error bars from maximum and minimum values

Graph 2 displays a negative correlation of reaction rate at 30s time intervals for 0.10g of
catalase over 180s. The highest value of 34.3ml/30s at 60s and the lowest of 0ml/30s at
2
180s. The 𝑅 value is 0.9088 suggesting a strong correlation between the values and the
trend line however there are anomalies in the data; the highest value should be at 30s and at
120s the value of 18.3ml/30s should be lower. The error bars for 60s, 150s, and 180s are
fairly small, indicating that the reaction rates of the trails were similar. Although there is a
large deviation of the error bars from their mean at 30s, 90s and 120s. Looking at the raw
data, table 1, we can see that at 30s there was a range of 15ml/30s from the trials, at 90s a
range of 10ml/30s, and at 120s a range of 15ml/30s. This may be due to some errors which
occurred during the experiment.

Graph 3: error bars from maximum and minimum values

Graph 3 displays a negative correlation of reaction rate at 30s time intervals for 0.25g of
catalase over 180s. The highest value of 55ml/30s at 30s and the lowest of 0ml/30s at 180s.
At 90s there is a steep unexpected drop in the reaction rates at 90s to 12ml/30s, also

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indicated by the 𝑅 of 0.8355. The error bars are small for all values except for 30s. Looking
at the raw data, trial 2 has a significantly larger value of 75ml/30s.

Graph 4: error bars from maximum and minimum values

Graph 4 displays a negative correlation of reaction rate at 30s time intervals for 0.50g of
2
catalase over 180s. However, the 𝑅 is 0.5373, suggesting they do not follow the expected
rates. This can be seen by the steep drop in rates at 60s of 14.3ml/30s all the way to
0ml/30s at 120s. There is no significant difference in error bar values, except for 30s. As
seen in the raw data, with trial 1 have the highest value of 110ml/30s and trial 2 the lowest of
80ml/30s.

Graph 5: error bars from maximum and minimum values

Graph 5 shows a negative correlation of reaction rate at 30s time intervals for 0.75g over
180s. The highest value at 30s is 94.3ml/30s with a drop at 60s of 14.3ml/30s reaching no

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reaction at 120s. The 𝑅 value is 0.6208 and there are large error bars for 30s and 60s.
Looking at the raw data, 30s has a large value for trial 1 of 110ml/30s and 27ml/30s for 60s.

Graph 6: error bars from maximum and minimum values

Graph 6 has been added to present a closer comparison between the amount of yeast and
the rate of reaction at 30s. The 30s has been chosen since the highest reaction rates occur,
making a clear comparison between the effect of the independent variable onto the
2
dependent. The 𝑅 is 0.9224 indicating a strong correlation between the two. Also seen in
graphs 1-5 that 30s yields the highest reaction rate. The graph indicates that as the amount
of yeast increases, the initial reaction rate also increases. However, 0.5g of yeast has a
higher value of 94.3ml/30s compared to 0.75g, of 82.7ml/30s. Error bars were also added for
the different masses of yeast. 0.05g has the smallest error bar and 0.75g has the largest
range. A logarithmic trend line has been added instead of a linear one. This was done to
show the steep increase in reaction rates and then a steady gesture towards a plateau
where a maximum reaction rate has been reached (if the experiment were to be conducted
over more masses of yeast).

Statistical testing: Pearson product-moment correlation coefficient (𝑟)

This statistic helps us measure the strength of the linear dependence between two variables.
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We can calculate (𝑟) from the square root of 𝑅 , which was found using excel when creating
the line of best fit for the reaction rates of different amounts of yeast over 180s. This
statistical testing will be applied to the mean rate of reaction at 30s to show the best
representation for all the time intervals, since the biggest change of rate occurred at this
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time. Graph 6 yielded in 𝑅 of 0.9224. The square root, 𝑟, is 0.9604. There are 5 masses, so
(rows-1) 3 degrees of freedom.

Research Question: To what extent is the rate of reaction between catalase in yeast and
hydrogen peroxide influenced by the change in mass of the yeast?

Null hypothesis: The rate of reaction of oxygen produced (ml/30s) is not influenced by the
mass of yeast
Alternative hypothesis: the rate of reaction of oxygen produced (ml/30s) is influenced by the
mass of yeast

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Table 4: values of r for 1-8 degrees of freedom

The critical value for 3 degrees of freedom is 0.878 at probability level 0.05 (seen on table 4)
The calculated r value for graph 6 is 0.9604. This is larger than the critical value hence we
can reject the null hypothesis. The dependent variable predicts the independent variable with
more than 95% accuracy. Precisely around 99% accuracy considering the calculated value
is closest to the probability level of 0.01.

Conclusion:
The research question for this experiment is “to what extent is the rate of reaction between
catalase in yeast and hydrogen peroxide influenced by the change in mass of the yeast?”
This can be answered by looking at the reaction rates of different masses of yeast at 30s
(graph 6). Graph 1-5 indicate the reaction rates over 180s at each mass of yeast. We can
see that the higher mass of yeast resulted in a higher initial reaction rate, but a quicker
decrease in rates than at lower values of yeast. Such as for 30s the mass of 0.1g is
31.7ml/39s and for 0.5g is 94.3ml/30s. However, 0.5g decreases steeply much earlier at 60s.
2
As mentioned, graph 6 shows a strong 𝑅 of 0.9224 indicating a strong correlation between
the data and the trend line.

In conclusion, the change in mass of yeast influences the rate of reaction between catalase
in yeast and hydrogen peroxide, this is because with more enzymes added there are more to
work on the substrate. This is seen by the increase in reaction rates as the mass of yeast
increases, despite the value of 0.5g at 30s being much highest in graph 6, with the value of
94.3ml/30s. This may be due to an error that occurred during the experiment. Yet, there is no
qualitative data nor observations of externally controlled variables to support this error and
hence is still included in the analysis. With higher masses of yeast, the increase in reaction
rates is lower. This can be explained by the fact that the substrate of hydrogen peroxide
becomes limited and cannot react with all the yeast which is in excess.

1
Table of Critical Values for D.F.: 0.1 0.05 0.02 ... - University of Sussex.
https://users.sussex.ac.uk/~grahamh/RM1web/Pearsonstable.pdf.

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Strengths Description

The experiment was conducted in the same All the trials for each of the masses were conducted in the same
room at the same time room during the same time interval. This allows for high
experimental validity, since the same external factors could
influence the results.

Range of independent variables A sufficient range of variables allowed for the determination of
the influence of mass on the rate of reaction between yeast and
hydrogen peroxide.

Replicable This experiment is replicable seeing that three trials were

conducted. This ensures the reliability and validity of the results,
allowing for the relationship between the mass of yeast and the
rate of reaction to be further supported.

Weakness Description Improvement

Different measuring For each of the masses, different groups used different Use the same measuring cylinder
cylinders volumes of measuring cylinders. These have different throughout the experiment, or
levels of accuracy, leading to variations in the volumes otherwise use measuring
of added reactants and volumes read. This can make it cylinders with the same volume
difficult to compare results between masses of yeast and the same level of accuracy.
and affect the precision of the experiment.

Temperature and light Temperature and light are external variables that can Conduct the experiment with
was not controlled influence the rate of reaction and impact the experiment. controls over temperature and
Without controlling these variables, we cannot light. Such as with an incubator or
sufficiently conclude the impact of the mass of yeast water bath and using a light
onto the rate of reaction, nor separate to which meter to measure the intensity of
confinement temperature and light were also involved. light. Furthermore, it is important
Anomalies in the data could also be explained by these to include a control group with
external variables. They may have impacted the stability zero yeast to account for any
of the enzyme, rate of the reaction, resulting in variations in the reaction
inaccurate and inconsistent data. conditions.

Different group for Different groups may have different techniques as to A single group can conduct the
each mass how to measure, when to measure and how to initiate experiment on different masses
the experiment. This can introduce inconsistencies and and all 3 trials. This ensures to
lower the reliability of the experiment. Such as, seen in the greatest extent that the
having to recalculate the raw data table, table 1, in order variables are constant throughout
to assimilate the data for comparison. This weakness the experiment and the same
may also lead to bias in the results, and different groups method is applied throughout.
my alternate their findings in order to reach their
expectations.

Short period of time A short time period does not provide enough time to Conduct the experiment over a
selected of 180s guarantee that the reaction finished taking place, and larger time interval, such as 240s.
the results may not be able to represent the entire trend. This allows for more accurate and
For example, in graph 1 the reaction does not reach a reliable results to establish a
reaction rate of zero. This makes it difficult to draw clear correlation between the
conclusions about the effect of mass yeast on reaction independent variable onto the
rate. dependent.

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Extension:
An extension of this experiment could be to investigate the impact of temperature onto the
rate of reaction between catalase in yeast and hydrogen peroxide.
Aim: to determine the optimum temperature of the reaction between catalase in yeast and
hydrogen peroxide

Research question: To what extent is the rate of reaction between catalase in yeast and
hydrogen peroxide influenced by the change in temperature?

Variables:
Independent variable: the different temperatures such as 0°, 10°, 20°, 30°, 40°, 50°
(Celsius). This can be achieved using an incubator or a water bath.
Dependent variable: the amount of oxygen produced (ml) which then can be calculated into
the rate of reaction (ml/30s).
Control variables: the mass of yeast (g), the type of yeast, the type of measuring cylinders,
and the light intensity the experiment is exposed to.

Method: A similar method can be followed for the extension but with the use of a constant
mass of yeast, such as 0.5 g. The test tube containing the hydrogen peroxide solution can
be placed in different temperatures of water using the water bath each time. The amount of
oxygen produced can be measured at 30s time intervals over 240s. The experiment must
also include a control of 0° to ensure that there are no further external variables present.
Furthermore, a single group can conduct the experiment with 5 trials to reduce the influence
of anomalies onto the conclusion.

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