Methods Of Enzyme Activity Of Sweet Potato And Carrot

Enzyme activity rates differ depending upon the type and concentration of extracts and distilled water. Previous experiments have shown that starches in greater concentrations have high enzyme activity. With that, it can be hypothesized that sweet potatoes have a higher enzyme activity level than that of carrots.

Materials and Methods

Three different sweet potato and carrot samples were finely diced up separately, using a scalpel. Upon cutting them into smaller pieces, they were measured into 50 gram quantities using a scale. Then, 50 g of sweet potato was added to the blender along with 50mL of distilled water and a small pinch of ice. Once blended until it looked smooth, we prepared the container it would go in. There was a funnel extending into a graduated cylinder with cheesecloth over the top opening of the funnel. The sweet potato mixture was then poured over the cheesecloth so that chunks of potato would be separated from the liquid. Liquid was poured into the graduated cylinder until a volume of 50mL was reached. For a few samples, squeezing of the cheesecloth was necessary

All times were recorded in the table under the appropriate label. Each substance had a Time 1, Time 2 and Time 3 (T1, T2, and T3) column. The rows consisted of the 6 substances sweet potato 1, sweet potato 2, sweet potato 3, carrot 1, carrot 2, and carrot 3. Times were recorded to the hundredths place and recorded in the table into their respective locations. Once all 18 surface to surface times were recorded, the mean was taken of T1, T2, and T3 of each of the six substances. The mean was recorded in a column to the right of the T3 column. To the right of the mean column, rate (1/mean) was recorded for each of the six substances. Although it remained constant throughout the experiment, concentration was listed as 50%. The table could then be used to make a graph comparing substances and rate of surface to surface time that would elude to enzyme