My hypothesis for this experiment is that when the potato’s temperature is lowered it will have a slowed enzyme reaction. When a potato’s temperature is increased, it will have no enzyme activity because the enzyme will go through denaturation. The potato piece that does not have a changed temperature will have a normal enzyme activity. The results of this experiment support my hypothesis. When a potato piece in a tube of water was put on heat block that was 100 Celsius, then put in hydrogen peroxide, there was no fizzing inside the tube with the hydrogen peroxide. Which is a justifiable outcome because when enzymes are put in an extremely hot temperature, enzymes lose their 3D structure and function. When a potato piece in a tube of water
