Catalase reduction in dried out potatoes?

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lochnessmonster
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Catalase reduction in dried out potatoes?

Post by lochnessmonster » Wed Mar 21, 2007 12:12 pm

I am doing biology coursework at the moment on enzymes.
I am using potato as a source of catalase and hydrogen peroxide as the substrate.

If the potato was to dry out, would this reduce surface area, reducing the amount of catalase. Or would it increase surface area and increase amount of catalase?

Thank you for any help given in advance.

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