Potato Power

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Learners combine hydrogen peroxide with three different forms of potato: raw chunks, ground chunks, and boiled chunks. They observe the difference in bubbling of the three forms, and inferring the causes for the differences in reaction rates. Comparing the reactions in ground and raw potatoes show how increased surface area increases reaction rate. Comparing the reactions of boiled chunks to the others, learners discover that heat can inactivate (denature) the enzymes which make the reaction happen. For safety reasons, this activity works best as a demonstration for younger audiences.

Quick Guide

Preparation Time:
30 to 45 minutes
Learning Time:
5 to 10 minutes
Estimated Materials Cost:
$1 - $5 per group of students
Age Range:
Ages 11 - adult
Resource Types:
Activity, Demonstration, Experiment/Lab Activity
Language:
English

Materials List (per group of students)

  • One to three large potatoes (Once they are cut, the potatoes have a limited shelf life.)
  • Four 50-ml beakers
  • One large plastic beaker
  • One 25-ml graduated cylinder
  • Three ½-tsp measuring spoons
  • Three small plastic tubs with lids (8-oz size)
  • One 250-ml squirt bottle
  • 3% H2O2 (hydrogen peroxide) (keep 4 liters on hand) —OR— 3% H2O2 (hydrogen peroxide) (keep 4 liters on hand)
  • One strainer

Keywords

Subjects

  • Mathematics
    • Measurement
      • Rate
  • Physical Sciences
    • Chemistry
      • Chemical Reactions
      • Chemistry of Life

Informal Categories

  • Food and Cooking

Audience

To use this activity, learners need to:

  • see
  • read
  • touch

Learning styles supported:

  • Involves hands-on or lab activities

Other

This resource is part of:

Access Rights:

  • Free access

By:

Rights:

Funding Source:

  • National Science Foundation