I am doing an investigation on the distribution of catalase enzyme in potato tissue. I would like to know what affects how an enzyme is distributed in potatoes. Is potato tissue more active on the inside core or on the outside skin?
The frozen potato should have produced fewer bubbles than the room temperature sample because the cold temperature slowed the catalase enzyme's ability to decompose the hydrogen peroxide. The room temperature potato produced the most bubbles because catalase works best at a room temperature.