If we analyses graph non we can see that is matches a limiting factor graph such as the one below Graph non: limiting factor of light intensity and rate of photosynthesis In graph non the limiting factors that prevents the rate of reaction from going NY higher can be many. For example, the amount of hydrogen peroxide can be a limiting factor because there comes a point where there is no more hydrogen peroxide to break down. Catalane can also be a limiting factor because the amount of catalane enzymes determines how fast the reaction will take place: the more catalane, the faster it will occur. One of the limitations of this experiment is the amount of hydrogen peroxide solution used for each experiment.
As the solution needed to be transferred quickly from the test tube to the Erlenmeyer, some of the solution could have spilled, modifying the results. Also the fact that he Erlenmeyer needed to be washed between experiments means that some of the previous experiment ‘s catalane of hydrogen peroxide is not washed off correctly, also modifying the results. Finally, a third limitation is the use of logger elite, there is no guarantee that the program is calibrated correctly or that it is reliable.
An improvement that can be done to this experiment is to recalibrate logger elite between each recollection of date to make sure that the results are calibrated correctly. Another improvement could be to use 5 different Erlenmeyer and not 1 and wash it over and over again.Also the solutions could be prepared n the Erlenmeyer and then add the potato slices. This prevents the solution from being spilled. An improvement that would benefit the experiment a lot would be to find a way to stop the cork from popping when there is too much pressure.
A heavy weight can be placed on top of the rubber cork instead of someone holding the crock down. This would provide a constant pressure applied to the cork downwards while, if someone was holding it down, the pressure could be erratic, making the pressure go up or down enough to mess with the results, without mentioning the risk of the cork from popping and all the pressure from being lost.