Students in Teacher Michael Salutin’s EP M4 Science class investigated enzyme activity through a hands-on laboratory using a guided worksheet. They tested the enzyme catalase found in potatoes by adding different forms of potato (ground, diced, and cooked) to hydrogen peroxide and observing the production of oxygen bubbles as evidence of the reaction. By timing the reactions and comparing results, students explored how surface area and temperature affect enzyme function, including how cooking denatures enzymes and reduces activity.

  In addition, students examined enzymes in food by comparing fresh pineapple and canned pineapple with gelatin. They observed that fresh pineapple prevented the gelatin from solidifying because its enzymes broke down the proteins needed for gel formation, while canned pineapple allowed the jelly to set due to enzyme denaturation during heating. This investigation helped students understand enzyme structure, function, and real-world applications through observation, data collection, and analysis.