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Research Question: How does PH of potatoes effect rate of reaction in hydrogen peroxide solution.

Claim: The PH level does have an effect of rate of reaction. Depending on the PH level, the rate of enzyme activity ranges from severe to less severe the base we tried had a mean severity of 2 out of 5 the acid averaged 0.25, with the least severity, the neutral PH had the most consistent severity of 3.25.

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Research Question: How do different sources of catalysis react to the hydrogen peroxide.

Claim:

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Research Question: How do different sources of catalysis affect the change in temperature produced by hydrogen peroxide?

Claim: The biggest temperature change was in the chicken liver while the least was the control which was just plain hydrogen peroxide.

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RQ: How does the amount of sunlight affect the reaction rate of the enzyme?
Claim: More sunlight leads to a faster rate of breakdown on the potato. With light, it took an average of 44.7 seconds of the reaction to take place. Without sunlight it took an average of 125.3 seconds for the reaction to occur.

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Research question: How does temperature affect the reaction rate of the catalyzed breakdown of the hydrogen peroxide?

Claim:  The hot temperature (55 degrees celsius)  had the quickest reaction rate., most likely because as the temperature grew hotter, the molecules gained more kinetic energy. Therefore, the reaction could finish quicker.

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Research Question: How do different levels of pH in potatoes affect enzyme activity?

Claim: The level of pH in the potatoes affects the enzyme reactivity.The amount of enzyme reactivity was measured by the violence of the reaction on a scale of 1(least) to 5(most). When potatoes soaked in a pH level of 3 were put in hydrogen peroxide, the violence of the reaction was measured as a 2. When the potatoes soaked in a pH level of 10 were put into hydrogen peroxide, the violence of the reaction  was measured at a 5.  When the potatoes soaked in a pH level of 7(water) were put into hydrogen peroxide, the violence of the reaction  was measured at a 4.  Therefore, different levels of pH in potatoes do change the amount of enzyme reactivity.