For the lab today, students were instructed to record the steps of the procedure in their lab notebooks. Steps were provided orally to emphasize the absolute importance of active listening (and not talking) while instruction is being delivered. Students conducted the lab working in groups and recorded data in a class data table on the white board. Results from all three classes are provided below:
| Period 1 | Raw | Boiled | Frozen | Vinegar | Ammonia | |
| % O2 start | 17.06 | 17.81 | 17.58 | 17.65 | 18.21 | |
| % O2 final | 16.10 | 17.80 | 18.96 | 18.49 | 18.14 | |
| Time (sec) | 379 | 213 | 900 | 321 | 160 | |
| Mass of potato (g) | 3.8 | 5.1 | 3.5 | 3.8 | 3.8 | |
| Period 4 | Raw | Boiled | Frozen | Vinegar | Ammonia | Raw |
| % O2 start | 17.66 | 16.60 | 17.65 | 16.58 | 17.40 | 17.60 |
| % O2 final | 19.47 | 16.65 | 18.60 | 16.41 | 17.44 | 17.58 |
| Time (sec) | 600 | 226 | 417 | 247 | 285 | 300 |
| Mass of potato (g) | 5.5 | 6.5 | 5.9 | 5.6 | 6.9 | 8.1 |
| Period 6 | Raw | Boiled | Frozen | Vinegar | Ammonia | |
| % O2 start | 17.70 | 16.81 | 16.81 | 17.17 | 17.55 | |
| % O2 final | 17.52 | 16.74 | 17.15 | 17.88 | 17.59 | |
| Time (sec) | 300 | 300 | 300 | 300 | 300 | |
| Mass of potato (g) | 8.1 | 3.1 | 6.3 | 7.9 | 4.9 | |
| Mr. Swart | Raw | Raw | Raw | |||
| % O2 start | 17.34 | 17.04 | 17.88 | |||
| % O2 final | 18.12 | 17.62 | 18.12 | |||
| Time (sec) | 300 | 300 | 300 | |||
| Mass of potato (g) | 6.6 | 6.9 | 7.9 |
The Art of Science 