Lab Report On Catalase

Catalase is a common enzyme found in the bodies of all living organisms in contact with oxygen. It is involved in reacting with hydrogen peroxide to convert it into water and oxygen and can do so with millions of hydrogen peroxide particles each second. These types of enzymes have many uses in bodily systems commonly known as proteins that speed up the rate of the metabolic process by regulating the chemical process which helps digest food and break down toxic substances. The most favourable conditions for catalase to be effective in the human body is when the pH is around 7. Catalase is also used in the dairy industry to remove hydrogen peroxide from milk before it is made into cheese. Acatalasemia is a rare disease that results in low
Since heat causes enzymes to become less active, we were able to emulate the low levels of catalase in Acatalasemia patients and find how that affected the rate of reaction in catalase; as it would be in the bodies of people with Acatalasemia. We hypothesised that the higher the temperature of the carrot, the longer the catalase in it would take to react with the hydrogen
By keeping the variables constant throughout the experiment ensured us that the data was consistent and made it relatively easy to pick up any unusual data that may have affected the overall average. It was concluded that the lower the temperature of the carrot, the quicker rate of reaction you receive, this was discovered by the carrot at room temperature which had significantly lower numbers than other temperatures recorded. Thus, the accuracy of our results were sufficient as it enabled us to find the optimum temperature at which the catalase in the carrot can best react whilst also being able to find a clear relationship between the rate of reaction time and hydrogen peroxide overtime. Conclusion:
In conducting this experiment, we were able to achieve our aim, which was to find out how temperature affected the rate of reaction between catalase and hydrogen peroxide. The results we compiled were able to conclude that the carrot at room temperature had the fastest rate of reaction and the carrot at 58oC had the slowest reaction, which confirmed our prediction in our hypothesis- that the higher the temperature, the slower the rate of reaction would