Improvements
One improvement that we could make if we were to do this experiment again, would be to cut the potatoes into more even pieces. When we did our experiment we didn't measure the size of the potato we used, we just estimated. The size of the potato effects how much reaction occurs when hydrogen peroxide is poured on it. This may have effected some of our results. Also during the experiment we had three types of potatoes, raw, boiled, and regular. Since these potatoes were provided for us we didn't know how long the boiled potato boiled, or how long the frozen potato was in the freezer. The frozen potatoes may have been in the freezer much longer than the boiled potato boiled, or vice verse. When the potatoes were boiled or frozen it effected how the enzymes worked, so having the different types of potatoes altered for different amounts of time also may have played a part in our results. Lastly, we could make a big improvement to this experiment if we had did an control group. The control group for this particular experiment would have been how a potato reacts when water is poured on it. We didn't have a control group and therefore didn't know how a potato reacted with a neutral substance.