Potato Power
Contributed By
- Original Source:Oregon Museum of Science and Industry
Conditions of Use:None Specified
Description
Visitors 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, visitors learn that heat can inactivate (denature) the enzymes which make the reaction happen. Even though this activity is no longer in active use in OMSI's Chemistry Lab, it remains an interesting and inspiring activity for the classroom or other uses. Less
Learning Registry Activity
Bookmarks
Topics and Grades
Grade: TK/K to 12
Topics: Earth & Space Science, Physics, Chemistry, Chemical Reactions & Stoichiometry, Area & Volume
Resource Pedagogy
Resource Type/Classification:
- Teacher Materials
Tool for: Students