It was also realized that using mashed potatoes yielded significantly higher products than using potato cubes. The reason behind that observation was because catalase was localized on the surface of the potato cubes. Mashing the potatoes increased the amount of catalase that was available to catalyze the breakdown of hydrogen peroxide (Hillsborough Community College 19). As a result, a lot of products (water and gas bubbles) were formed from the numerous enzyme-substrate complexes that had been formed. Using the potato cubes, conversely, released minimal quantities of catalase leading to low rates of reaction. Those results showed that increasing the concentration of an enzyme elevated the rate of enzymatic reactions.
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