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Overall, The results from our experiment lead us to the conclusion that a raw potato reacts the fastest when hydrogen peroxide is pour on it. As you can see when you look at the data, the raw potato has faster reaction times than the frozen and boiled potatoes. The potato that reacted the second fastest was the boiled potato. The reaction times of the boiled potato is close to the raw potato's, but still took a few extra seconds to react to the hydrogen peroxide. The frozen potato reacted the slowest, with quite a difference in reaction time compared to the raw potato. Provided with this information, we can conclude that our hypothesis, that a boiled potato would react the fastest and that the frozen potato will react the slowest is partially incorrect. Instead the raw potato reacted the fasted, but the frozen potato reacted the slowest like we guessed. Also the second part of our hypothesis, that the more hydrogen peroxide poured on the potato, will make the potato react faster, in also proven not true when you look at the data we have collected.
We learned a variety of things in this experiment. We examined the changes in enzyme reactions as we changed the amount of hydrogen peroxide. We also learned a lot about the importance of teamwork.
We'd also like to thank Mrs. Monck for helping us cut the potatoes. Cutting frozen potatoes is a lot harder than it seems.
Citations
Potato Header:
This image or file is a work of a United States Department of Agriculture employee, taken or made during the course of an employee's official duties. As a work of theU.S. federal government, the image is in the public domain.
Potatoes on Conclusion Page:
Valerie, Rebecca. Chopping Potatoes. Digital image. Http://www.foodiewithfamily.com. WordPress, Oct. 2009. Web. 11 Oct. 2012.
Images on improvements page:
Lou, Yan. Hydrogen Peroxide potatoes. Digital image. http://chemteacher.chemeddl.org. N.p, Dec. 2010. Web. 11 Oct. 2012.
Erway, Cathy. Chopped up potatoes. Digital image. http://noteatingoutinny.com . N.p, 2012. Web. 11 Oct. 2012.
We learned a variety of things in this experiment. We examined the changes in enzyme reactions as we changed the amount of hydrogen peroxide. We also learned a lot about the importance of teamwork.
- Alaina Valente did our Improvements Page, and helped cut the potatoes
- Christine Campbell helped out with the Variables Page, and with observations in the actual experiment.
- Emma Mann wrote the original procedure, and the edited version found on the Procedure Page, and recorded the data found on the Data Page (including the making the table/graph)
- Gayathri Reddy did the Validity Page, found the majority of these pictures, and helped Alaina cut the potatoes.
- Lily Wolberg was a late addition to our group, but proved to be a big help. Lily did our Home Page and our Hypothesis Page, found great clip art, as well as making improvements in our experiment.
We'd also like to thank Mrs. Monck for helping us cut the potatoes. Cutting frozen potatoes is a lot harder than it seems.
Citations
Potato Header:
This image or file is a work of a United States Department of Agriculture employee, taken or made during the course of an employee's official duties. As a work of theU.S. federal government, the image is in the public domain.
Potatoes on Conclusion Page:
Valerie, Rebecca. Chopping Potatoes. Digital image. Http://www.foodiewithfamily.com. WordPress, Oct. 2009. Web. 11 Oct. 2012.
Images on improvements page:
Lou, Yan. Hydrogen Peroxide potatoes. Digital image. http://chemteacher.chemeddl.org. N.p, Dec. 2010. Web. 11 Oct. 2012.
Erway, Cathy. Chopped up potatoes. Digital image. http://noteatingoutinny.com . N.p, 2012. Web. 11 Oct. 2012.