Used a scale to measure potatoes

We have cut the two potatoes in halff. We have cut them down to 25 grams.

We have divided the 100 ml into three different 30ml beakers.

One beaker will be placed in the freezer for 3 minutes.

One beaker will be left at room temperature.

One beaker will be placed in a vessel of hot water.

The numbers of each potato correspond to the number of the beaker it was placed in.

Potato 1: 3.33

Potato 2: 3.37

Potato 3: 3.35

(without potato)

Beaker 1: 60.74

Beaker 2: 61.04

Beaker 3: 65.12

Notes: In beaker 2, the potato is floating. Potato 1’s potato is rocking and floating slightly.

Potatoes 1 and 2 have skin, the third does not.

The potatoes produce air bubbles from beneath as the catalase breaks down the hydrogen
peroxide. These air bubbles buoy the potato slice. Potato 2 appears to be producing the most
bubbles, because it is floating. Therefore, we can infer that beaker 2 is closest to the ideal
temperature.

Beaker #2 is noticeably yellower.

Beaker 1: 60.56

Beaker 2: 60.89

Beaker 3: 64.88
These potatoes each got lighter compared to before the experiment.,

Potato 1: 3.12

Potato 2: 3.17

Potato 3: 3.12

New experiment:

Potato 1: 1.42

Potato 2: 1.52

Potato 3: 1.59

6 ml of mixture in each

5ml of soap in each

We will leave one test tube in the refrigerator, one in a beaker of hot water, and the third at room
temperature (holding it by the top so no heat is transferred in).

We will shake the test tubes to mix the soap.

Once they are taken out, we will leave them in a rack for 15 minutes. Afterwards, we will take
them out and measure the height of the bubbles in the soap.

Potato 1: 2.27

Potato 2: 2.25

Potato 3: 2.24

Potato 4: 2.2

Potato/Beaker 1: 26 degrees Celsius 1 cm 2.02g

Potato/Beaker 2: 19 degrees Celsius 1.3 cm 1.93g

Potato/Beaker 3: 50 degrees Celsius 4mm 1.92g

We rolled up the potatoes and pressed them to remove the water and soap.
For our second round of tests, we ground the potatoes into paste, then split the paste into three
for the test tubes. We used 6 ml of water and 1ml of hydrogen peroxide.

We ground 31.95 grams of potato into paste. We poured the potato paste into a beaker on a
scale (the scale was calibrated to 0 with the beaker.)

We put 5 grams of potato paste into three smaller beakers, which were then poured into the test
tubes.

This time, the test tubes were left in the water, instead of taken out and held.

At about 3m 10s (1m 50s left) into the test, the bubbles in the first test tube reached the top, and
began popping.

16 cm 10 degrees

9cm 25 degrees

9.5cm 60 degrees