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.