Answer :
Final answer:
Chilling the potato and hydrogen peroxide in an ice bath would likely decrease the rate of the catalase reaction. This is because most enzymes, including catalase, are temperature sensitive - their activity decreases at lower temperatures due to slowed molecular movement. Therefore, the catalyst (catalase) and substrate (hydrogen peroxide) would interact less frequently, slowing the reaction.
Explanation:
If you were to chill the potato and hydrogen peroxide in an ice bath, the rate of the catalase reaction would likely decrease. Catalase, being an enzyme, is heavily dependent on temperature for its function. Like most enzymes, catalase operates best at certain temperatures, with its activity dropping off as the temperature gets too high or too low.
This is because temperature impacts the kinetic energy of the molecules involved in the reaction. At lower temperatures, molecules move more slowly and are less likely to come into contact and react. High temperatures, on the other hand, can denature the enzyme and make it lose its function. But in the case of chilling in an ice water bath, the former would probably be the predominant effect.
It is worth noting that according to certain studies, enzyme activity drops to nearly zero at 0°C. This is one of the reasons food is preserved by refrigeration or freezing - it slows enzyme activity, including those enzymes that cause food to spoil.
To illustrate, let's use the example of the catalase reaction. In this reaction, catalase enzymatically converts hydrogen peroxide, a potentially damaging compound, into water and oxygen. In a chilled condition, the catalase molecules, as well as the hydrogen peroxide molecules, would be moving more slowly due to the decreased temperature, and therefore would react less frequently. As a result, the rate of the reaction would decrease.
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