1. Cut the lamb liver into 1- 2 centimeter pieces until there is a sufficient amount of catalase that can be extracted
2. Place approximately 12 ice cubes into the blender and then the liver (the cold temperature ensures that the enzyme does not denature while being blended)
3. Add approximately 200 ml of water into the blender using a graduated cylinder
4. Add 20 ml of sand into the blender (this will help smooth out the liver and make it easier for the liver to blend)
5. Blend all the materials for approximately 4 minutes and 50 seconds (you may need to blend the mixture for more or less time depending on the strength of your blender)

Changing the temperatures:

For 10⁰ C
1. Place a few ice cubes inside a 500 ml beaker and use a thermometer to achieve a temperature of 10⁰ C (cool using ice or warm using tap water)
2. Using a micropipette, transfer 4m cm3 of the catalase solution into a test tube
3. Using another micropipette, pour 3 cm3 of hydrogen peroxide into another test tube
4. Place both of the test tubes into the 500 ml beaker that was previously prepared and is at 10⁰ C
5. Using a thermometer, wait until both the solution and the mixture have reached 10⁰ C
6. Pour the catalase …show more content…
Its odor was similar to that of ethanol. During the catalase- H2O2 reaction, the mixture initially became a lighter grey and red color. Bubbles started forming the moment that the H2O2 came in contact with the liver catalase. The bubbles formed were the same color as the catalase. Gradually, the quantity of the bubbles increased as the gas pressure built up and the gas syringe moved. The bubbles that formed were soft, light and fluffy. At lower temperatures, the formation of bubbles was not as immediate and was not as large in quantity as higher temperatures. At higher temperatures, larger transparent bubbles formed on the surface of the reaction and would pop instantly as the formation of smaller bubbles