Question

1) Catalase Enzyme Activity. After heating the food item for 5 minutes

		the reaction rate of catalase increased
		the hot food item caused the hydrogen peroxide to break down into water and O2
		the high heat caused the catalase reaction not to occur
		none of the above

2)Hydrolysis of starch. You were asked to let the starch solution cool. Once the solution had cooled and was back to room temperature you would describe your glass as

		all the starch dissolved in the boiling water
		the excess starch stayed suspended in the solution
		there was a white precipitate on the bottom of the glass
		the excess starch floated on the surface of the water

3)Catalase Enzyme Activity. If the catalase enzyme is present, then the food items that gave a positive result are

		just potato
		Just onion
		both pineapple / apple
		both potato and onion
		both pineapple and onion

4)Effect of Substrate concentration. Look at the graph you made in exercise 2. The units on the Y axis are

		percent face cards
		concentration of face cards
		face cards collected
		face cards per minute

5)If the reaction worked and produced a positive result you would see

		your glass clearing due to the iodine hydrolyzing any starch that is present
		your glass turning a reddish brown due to the iodine reacting with any newly formed glucose
		your glass turning blue / black as your saliva causes the formation of glucose
		your glass clearing as your saliva hydrolyzes the starch into simple sugars

Answer 1

1) option c The high heat cause the catalase reaction not to occur as the enzyme gets degenerated and will not react to hydrogen peroxide .

2) option bThere will be white precipitate at the bottom as starch does not disolve in water .

3) option b both pineapple and apple- show bubbles when added to hyrogen peroxide and thus have catalase activity present . Although potayto will also give bubbles and show enzyme activity .

4) I cant see your graph so I m sorry i can't answer this question

5) option-d your glass clearing due to hydrolysis of starch to simple sugars .