Potato Mashing Experiment: Understanding the Science Behind Bubbling

When conducting an experiment to understand the science behind bubbling in potatoes, it was observed that there was more bubbling when the potato was mashed compared to the whole cube of potato. The reason behind this phenomenon lies in the amount of catalase present in the reaction.

Catalase is an enzyme found in potatoes that plays a crucial role in breaking down hydrogen peroxide into water and oxygen. The presence of catalase in the reaction is essential for the bubbling process to occur. In the case of mashed potatoes, there is less catalase available compared to the whole cube of potato. This results in a more pronounced bubbling effect when the potato is mashed.

In summary, the difference in catalase content between mashed potatoes and whole potatoes is the primary factor contributing to the increased bubbling when the potato is mashed in this experiment.