Enzyme Activity

thought this would let us get a good amount of data in our two days, and answer the guiding question. Our belief was that pH levels and temperature did affect enzyme activity, but didn’t write how it could. In our procedure I used discrete quantitative data of pH levels and temperatures. We did a systematic observation where we set up a time, order, and amount of what we will do, to get correct data. First we had to get all the materials we needed, all the substances, hotplate, beaker filled with water, pipette and test tubes. We went from the order of hydrogen peroxide, sodium hydroxide, vinegar, and hydrochloric acid. We First 2 squeezes of potato puree, which has the Catalase into the test tube with a pipette. We then added 15 drops of a substance and waited 1 minute. After the minute we heat it up

We collected data at the end of each step and repeated the process only with different substances. We analyzed the data by looking at the amount of foam produced during each step. I also looked at the colors which were darker the more foam produced. The analysis of the data helped my group answer the question, and helped us to interpret it. I used the data I got because I saw how the pH levels and temperature are related to enzyme activity. Analyzing my data I came up with, temperature and pH levels increase enzyme activity. Furthermore, an increase in temperature, and a pH level closer to 7 or neutral, will increase enzyme activity. I recorded the evidence I found throughout each of the steps. Sodium hydroxide had 0cm, through all the steps, nevertheless did change with a tiny bit of foam when it went from 60°C to 70°C. Hydrogen peroxide started with 4cm of foam after 5 minutes, was put in water 40°C to 77°C and had 7cm of foam, In the end it was left out in cold for 5 minutes and went down to 6cm. Vinegar started at 0cm at the first 5 minutes, then went up 1 cm after changing temperature from 70°C to 79°C, and when cooling went back to 0cm but still had