Data from Experiment (Quantitative and Qualitative)
Throughout the experiment we collected both qualitative and quantitative data. We first recorded the color of each potato. Then we poured Hydrogen Peroxide (of whatever amount that was applicable). We then recorded how long it took for each potato to begin to bubble. Once the bubbles had subsided we recorded the current color of the potatoes.
Collectively we noticed that the amount of Peroxide changed the reaction time of the enzymes, though not in the way we had expected. The more hydrogen peroxide we used, the faster the reaction time. This is demonstrated in our graph below. Out of all potatoes we found that color change was the greatest in raw potatoes.