In lab on Wed Feb 25 my group and I were able to do a catalase test on liver and a slice of a potato. I found the results to be very interesting. We were able to use different variables in the experiment, like change of pH and temperature to change the reaction time of the catalase (how long the bubbling occured). We did four different experiements involving the catalase test. In the first one we put 30 mL of hydrogen peroxide and one small piece of potato together in a test tube, we then slowly added lemon juice until it stopped bubbling, this ended up to be 20 mL of lemon juice, and took 4 min.Our intention was to see how the change in pH affected the rate at which the bubbling occured. This first test was kind of just a fun experiement to get used to practicing the catalase test. Our next three tests actually had some organization to them. We first put a piece of liver in 8 mL of hydrogen peroxide, and kept time on how long it took the bubbling to completely slow down; which was 2 min. In the second one, we took a piece of liver- the same size as in the first experiment and put it in 8 mL of hydrogen peroxide, while at the same time adding 4 mL of hot water. It took this catalase test 57.4 seconds to completely stop bubbling. In the third test tube we put a piece of liver, 8 mL of hydrogen peroxide, and chunks of ice cubes in all at the same time. It took this catalase test 1.42 seconds to stop bubbling completely. From this we concluded that the hot water added to the second test tube slowed the production of catalase down alot, and that the ice cubes in test tube 3 also slowed down the catalase production, but not as much as the hot water did. These experiments proved that the change in pH and temperature really do affect the rate at which catalase is produced.