|MadSci Network: General Biology|
I have recently done an experiment which tests the effect of surface area of potato tubers (i.e. catalase) on the decomposition of H2O2. The test ran over a few days I had to use different potatoes which gave me a very "interesting" set of results. What I found out was that the older the potato I used then the faster the reaction and more O2 was given off. I've tried to research this and what I've found is that there are different types of catalase enzymes (H2 donors etc.). Also in a case of infection a potato will produce more of these enzymes in order to combat the infection. I've been trying to think whether the older the potato then the more catalse enzymes it has produced. Why? I would suggest that on removing the potato from its shoots it immediately produces these enzymes as a safeguard(?). Also the older it is the softer it is suggesting the cells have lost moisture. On losing water I think the enzyme conc. would thus increase decomposing the H2O2 faster than a new potato. These are the only plausable reasons I could come up with. PLEASE could you tell me if I'm right and if so would you be so kind as to ellaborate my hypothesis (my own research has proved less fruitful than I had hoped!). If there are any other reasons I would be most grateful if you would inform me of such. Thanks
Re: Does age of potato effect the rate at which catalase decomposes H2O2?
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