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Aim:
For this experiment we will be investigating the effect that hydrogen peroxide has on our chosen
products (Banana, Cucumber, Apple, Yeast). We will be using different concentrations of hydrogen
peroxide ranging from 1% to 4%. Each concentration will be mixed with all four chosen products and
recorded. Once these substances are mixed, we should receive Oxygen as a byproduct. The
concentrations and products will be mixed within a flask sealed by a tube that transfers the produced
oxygen to the water filled cylinder. With this we will be able to measure the amount of oxygen released in
(ml3).
Hypothesis:
My prediction is that the higher or stronger the concentration, in this case 4% being the highest,
should have a faster effect on the products. 1% being the lowest will have the least effect. Hydrogen
peroxide will need catalase for the reaction to commence which is found inside the fruits. However I
hypothesis that yeast has more catalase or enzymes which will cause a larger reaction with the H2O2. The
reaction could also be affected because of the larger surface area.
Variables:
Independent Variable: Concentration of Hydrogen Peroxide
Dependent Variable: Volume of oxygen released from mixture
Control Variable: Weight (g) of chosen “fruits” (Banana, Cucumber, Apple, Yeast), temperature
Apperatuse:
● 16 test tubes
● Tube
● Large container with water
● Stopwatch
● Scale (g)
● 1x 100 ml3 cylinder
● 4 concentrations of Hydrogen Peroxide
● 4 chosen “fruits”
● Pipet
● 1x 20 ml3 cylinder
● Stand/clamps
● Apron
● Glasses
● Knife
● Cutting board
Methode:
1. Gather materials and setup as shown in the diagram above.
2. Place each 4 fruits into the four test tubes and repeat this 3 more times till all 16 test tubes have
been filled.
3. Fill the large container with water, place the large 100 ml3 cylinder inside (sideways) till it fills with
water. Hook the cylinder with the clamps upside down to keep the water inside the cylinder.
4. Measure 20 ml3 of Hydrogen peroxide, place the tube inside the 100 ml3 cylinder (air bubbles then
transfer into the water filled cylinder)
5. Taking the fruit filled test tube, pour the 20 ml of Hydrogen Peroxide into the test tube, seal is with
the cork of the tube. (do this quickly to ensure no major errors)
6. Mix the two substances together by rotating the test tube, every 20 seconds for a period of 2
minutes record the volume of oxygen inside the 100 ml3 cylinder.
7. Repeat steps 3 7 for each test tube and record all data.
Data Collection:
Amount of oxygen released from the mixture of Hydrogen Peroxide and the fruits. Data record
every 15 seconds (s) over 2 minutes. Data recorded in (ml3)
1% 15 30 45 60 75 90 105 120
Banana 0 0 0 0 0 0 0 0
Cucumber 0 0 0 0 0 0 0 0
Apple 0 0 0 0 0 0 0 0
Yeast 1 2 3 5 6 7 9 10
2% 15 30 45 60 75 90 105 120
Banana 0 0 0 0 0 0 0 0
Cucumber 0 0 0 0 0 0 0 0
Apple 0 0 0 0 0 0 0 0
Banana 0 0 0 0 0 0 0 0
Cucumber 0 0 0 0 0 0 0 0
Apple 0 0 0 0 0 0 0 0
Banana 0 0 0 0 0 0 0 0
Cucumber 0 0 0 0 0 0 0 0
Apple 0 0 0 0 1 1 1 2
Banana 0 0 0 0
Cucumber 0 0 0 0
Apple 0 0 0 0
Banana 0 0 0 0
Cucumber 0 0 0 0
Apple 0 0 0 0
Banana 0 0 0 0
Cucumber 0 0 0 0
Apple 0 0 0 0
Banana 0 0 0 0
Cucumber 0 0 0 0
Conclusion:
As seen in my results, few of the chosen products that were mixed with H2O2, had no real
reaction over the 2 minutes it was given. This can be seen in the data collection, Processing and the graph.
The only product that had a large scale reaction was the yeast, mainly with 4%. 13% however also have
a reaction ranging from 5.25 to 27.875 on average.
As stated in my hypothesis “higher or stronger the concentration, in this case 4% being the
highest, should have a faster effect on the products. 1% being the lowest will have the least effect”. This
is supported by my data collection as well as the graph shown above. Our data collection shows that
Banana, Cucumber and Apple had no effect of being mixed with 1%, 2%, 3%. However there was a
slight change when mixed with a concentration of 4%. Apple received an average of 1.25 ml3 which was
the only real change because Banana and Cucumber stayed at 0 ml3 throughout the experiment. Yeast did
have the biggest impact when mixed with the solution (H2O2) with an average of 5.25 1%, 7.44444 2%,
11.625 3%, and 27.875 4%. More support for my statement that yeast will be mostly affected by the
Hydrogen Peroxide possibly because of the larger amount of catalase andor surface area.
Throughout the experiment we were given a large variety of concentrations ranging from 1% to
6% which can be classified as a strength, as well as the open choice of products that could have been
mixed with the Hydrogen Peroxide. The weakness on our experiment was our data collection being more
so precise than accurate as our uncertainties ranged from (4 to 37.5)