Potato Power


Source Institutions


Add to list Go to activity
Activity link broken? See if it's at the internet archive

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

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