Questions about catalase activity

1. According to your graph, at what temperature does the catalase begin to lose activity?: deg C

2. At what temperature is catalase completely inactivated?: deg C

3. Could you imagine other ways, besides heat, of controlling enzymatic activity?:

4. How could you show that the potato is the source of the catalase enzyme?:

5. Why do we mark a line 5 cm from the bottom of the test tube?:

6. Would you expect catalase to be inactivated under normal blanching conditions for potatoes at 65 deg C? Why or why not?:

BMB200