9. This data table represents the relationship between temperature and oxygen production. Chemical| Quantity| Temperature| Height of Bubbles| Characteristics| 3% Hydrogen peroxide (H2O2)| 1.5mm| 26oC| 3mm| Control at room temperature| | | 9oC| 6.5mm| Slow bubble formation|
| | 37oC| 6.9mm| Big spaced out bubbles|
| | 45oC| 7.3mm| Fast bubble formation|
*Height of bubbles includes the potato and represents the oxygen produced in the reaction.
This data table represents the relationship between pH and oxygen produced. Chemical| Quantity| pH| Height of Bubbles| Characteristics| 3% Hydrogen peroxide (H2O2)| 1.5mm| 5.8| 3mm| Control| Hydrochloric acid (HCl)| 2 drops| 6| 7mm| Fast reaction with lots of bubble formation| Sodium hydroxide (NaOH)| 2 drops| 8| 4.5mm| Slower reaction with less bubble formation| * Height of bubbles includes the potato and represents the oxygen produced. Both HCl and NaOH are added to the control, hydrogen peroxide and peroxidase.
10. This investigation indicates that peroxidise activity doesn’t stop. It reacts with HCl and NaOH at their different speeds for a few moments, then slows down but does not fully stop reacting.
11. Peroxidase worked best at the higher temperatures we tested, specifically at 45oC which was the highest temperature tested. Therefore, peroxidise reacted best at 45oC. The pH where peroxidase worked best was at pH 6 when HCl reacted with the hydrogen peroxide and potato (peroxidase).
12. The purpose of the control samples was to have a main comparison substance. It helped us identify the changes the control substance encountered when a chemical reacted with it and when there was a change in temperature.
13. The data we collected supports our hypothesis, we hypothesized that peroxidase activity would be more effective/speed up...