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The aim of this investigation is to find out what affects the rate of reaction when a hydrogen peroxide solution is combined with yeast, potato, carrot or celery.
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| Submitted: Thu Jan 15 2004
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Enzyme Coursework Aim The aim of this investigation is to find out what affects the rate of reaction when a hydrogen peroxide solution is combined with yeast, potato, carrot or celery. There are a number of potential variables available; I could change temperature, pH level, amount of yeast, potato, carrot or celery, type of yeast, potato, carrot or celery or concentration of hydrogen peroxide. After discussing with my group, we decided to use the concentration of hydrogen peroxide as the variable for our experiment. We decided against varying the temperature because we would need to get both the yeast and the hydrogen peroxide to an initial temperature, which would be difficult. To vary the pH level would also be difficult and would take a lot of time to get the right pH each time, so this was also decided against. Varying the type of yeast, potato, carrot or celery would not be...
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