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The Effects of Food Preservation Methods on the Enzyme Catalase

CSEF · 2015 Biochemistry/ Molecular Biology

Joe K. Debruynkops · Santa Barbara Junior High School, Santa Barbara, Santa Barbara County

Overview

Objectives/Goals This project was to determine the effect of different food preservation methods on enzymes. Methods/Materials The experiment#s control was fresh potatoes. The 4 variables were frozen, dehydrated, blanched, and boiled potatoes. Each kind of potato was tested 4 times by blending the potato with water and then mixing it in a beaker filled with hydrogen peroxide (H2O2). When catalase reacts with hydrogen peroxide it creates oxygen gas, which was measured. Results On average, fresh potatoes produced 10 mL of oxygen gas per 10 seconds whereas frozen potatoes produced only about 3 mL of oxygen gas per 10 seconds and boiled, blanched, and dehydrated produced 0 mL of oxygen gas per 10 seconds. Conclusions/Discussion I also noticed some very interesting trends and connections. In conclusion my potato enzyme lab gave me lots of useful information.

Summary statement

My project is about measuring the amount of catalase in blanched, boiled, frozen, dehydrated, and fresh potatoes.

Competition history

  • CSEF 2015 Biochemistry/ Molecular Biology · Entry J0505

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