Questions:
1. What was the optimal temperature for catalase activity? Was the prediction you made
correct?
2. What happened to catalase activity at 80°C? Based on what you know about protein
structure, how would you explain that result?
3. What was the optimal pH for catalase activity? Was the prediction you made correct?
4. Can you identify any potential problems or sources of error with the experimental
design? How could it be improved?
5. What is the substrate for catalase? What are the products of the reaction?
6. How is the substrate of an enzyme different from the active site?
7. The pH in the stomach is pH 2.0. What do you think the optimum pH is for pepsin, an
enzyme that is secreted in the stomach?
