Potato Catalase Lab

For the lab today, students were instructed to record the steps of the procedure in their lab notebooks.  Steps were provided orally to emphasize the absolute importance of active listening (and not talking) while instruction is being delivered.  Students conducted the lab working in groups and recorded data in a class data table on the white board.  Results from all three classes are provided below:

Period 1 Raw Boiled Frozen Vinegar Ammonia
% O2 start 17.06 17.81 17.58 17.65 18.21
% O2 final 16.10 17.80 18.96 18.49 18.14
Time (sec) 379 213 900 321 160
Mass of potato (g) 3.8 5.1 3.5 3.8 3.8
Period 4 Raw Boiled Frozen Vinegar Ammonia Raw
% O2 start 17.66 16.60 17.65 16.58 17.40 17.60
% O2 final 19.47 16.65 18.60 16.41 17.44 17.58
Time (sec) 600 226 417 247 285 300
Mass of potato (g) 5.5 6.5 5.9 5.6 6.9 8.1
Period 6 Raw Boiled Frozen Vinegar Ammonia
% O2 start 17.70 16.81 16.81 17.17 17.55
% O2 final 17.52 16.74 17.15 17.88 17.59
Time (sec) 300 300 300 300 300
Mass of potato (g) 8.1 3.1 6.3 7.9 4.9
Mr. Swart Raw Raw Raw
% O2 start 17.34 17.04 17.88
% O2 final 18.12 17.62 18.12
Time (sec) 300 300 300
Mass of potato (g) 6.6 6.9 7.9

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