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Investigating the affect of soaking on catalase activity in red kidney beans
Member rating: No Rating | Words: | Submitted: Thu Jul 11 2002
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Investigating the affect of soaking on catalase activity in red kidney beans. Aim To demonstrate that the kidney beans have catalase activity and that this activity is dependent on water. Prediction I think the catalase activity will increase and produce more oxygen the longer the kidney beans are soaked. There will come a point where water will not affect the rate of reaction. the oxygen produced will stay constant from this point on. Fair test In order to make this a fair test I have to make sure that all variables are controlled. The kidney beans must be of identical mass. The pH has to be controlled The same goes for hydrogen peroxide (substrate) concentration. This is because concentration of enzyme and substrate affects metabolic activity. The pH will be kept constant by using a pH 7 buffer. The temperature must also be kept constant for the same reason. The volume of water needed for soaking...
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