Fair Test Lab Report

The method used was reliable and increased accuracy in the experiment, making it a fair test. This is proven throughout out the experiment because of many reasons such as the controlling the temperature. We did this by making sure the temperature of all enzymes tested, were consistent and had the same temperature, by putting the potato enzymes (Peroxidase) in a boiling tube then in a water bath to at a temperature of 20*c. This ensured a greater accuracy in the results, because if the temperature of some enzymes were higher than the rest, then the rate of reaction for those enzymes would have been faster as particles would move faster as they heat up speeding up the process. Our method was done at 20*c because this is close to room temperature

We did this by repeating our results for each concentration 3 times then averaged them to get a final result. These results were used in the graph with a line of best fit. The results were taken to the nearest 0.1 centimetre because when measuring the height of foam with a ruler the most accurate possible was to 0.1cm. If the result was rounded to the nearest centimetre then the measurement would not be accurate. This way it reduced the amount of error in the experiment, and increased the persision in the experiment, making the findings more accurate. We also looked at outliers (results that are odd and to not math with other trial of same concentration), that may have occurred due to errors such as reaction error or random error etc. We fixed these trials but repeating those trials again and neglecting the outlier. To make sure the investigation was as accurate as possible; we kept results that were between 0.1cm difference. Another way we made sure the experiment was fairly tested and valid was by prevented parallax error. We prevented this by making sure to read scales accurately, such as when measuring the volume in the measuring cylinder and measuring the height of foam/ gas produced by the breaking down of h2o2 using

Zero error occurs when; the measuring equipment does not start at zero. Therefore, when weighing 1g of grated potato, we made sure the electric balance was set to zero before placing the potato pieces on top. Also when measuring the height of foam produced, we measured starting from the zero mark. This avoids offset/ incorrect results. This method was valid because it allowed get results that helped me to answer my hypothesis and give me a conclusion that my hypothesis was correct but at high concentration after the saturation point the rate of reaction reaches a maximum rate. As stated in my conclusion, this method also connects to how enzyme action occurs during a substrate concentration reaction. According to the graph, the only part of the experiment that could was improved was at 60% concentration. This must have been a random error in the experiment, such as a delay in pouring the h2o2 in to the reaction at the same time as our trials or starting the stopwatch exactly as the solution is in the boiling tube. I noticed this error as; the result for 60% concentration is sitting furthest away from the best fit