Question: Does a raw potato break down hydrogen peroxide faster than a cooked potato?
You need: a grown-up, eye protection, dish gloves, 3% hydrogen peroxide from a pharmacy, a raw potato and a piece of potato that has been boiled for 5 minutes and cooled, a knife and cutting board (grown-up cuts), 3 small clear glasses, a ruler, a measuring spoon.
Safety: wear eye protection and gloves; the grown-up pours the hydrogen peroxide and handles the knife. Do not eat the potato pieces afterwards.
- Predict: which glass will foam most? Explain using the idea of a catalyst.
- The grown-up cuts two cubes about 1 cm on each side: one from the raw potato and one from the cooked potato.
- Pour 2 tablespoons of hydrogen peroxide into each glass. Label them raw, cooked and control (no potato).
- Drop the potato cubes into their glasses at the same moment. After 2 minutes, measure the height of the foam with the ruler.
- Optional extension: try a cube of raw potato that is cut into smaller pieces (same total size). Does surface area change the rate?
What to look for: the raw potato is covered in bubbles of oxygen and makes the most foam; the cooked potato makes few or no bubbles; the control has almost none. Raw potato contains the enzyme catalase, a natural catalyst. Boiling changes the shape of the enzyme so it stops working. The cut-up potato foams faster because more catalase is exposed. Clean-up: pour the liquid down the sink with lots of water; put the potato pieces in the compost or garbage.