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This document is a report on a practical experiment conducted by a student to investigate the effects of temperature on the activity of the enzyme catalase. The experiment used potato slices incubated at different temperatures - boiling, freezing, and room temperature - with hydrogen peroxide solution. Results showed that potato slices incubated at room temperature produced the most bubbles, while boiling inhibited enzymatic activity the most by denaturing the catalase enzyme. The experiment supported the h

Author

Toga Brandon

Language

EN