Abstract: To strengthen students' experimental operation and experimental design capabilities, the competitive inhibition experiment of succinate dehydrogenase in biochemistry is designed and improved. The redesign includes improving the enzyme extraction method, adding experimental controls, optimizing reaction system, fixing reaction temperature and pH value. To be specific, crude succinate dehydrogenase extract is obtained by removing red blood cells from muscle. The pH value of enzymatic reaction system is 7.4, meanwhile the ratio of succinic acid and methylene blue were fixed and added to enzymatic reaction system. Enzyme reaction is operated at 37 ℃ for 15 minutes with additional succinate free control. In this way the experimental phenomenon of succinate dehydrogenase competitive inhibition becomes more repeatable. The comprehensive design of the experiment is beneficial to understand the principles and characteristics of competitive inhibition of enzymes, and the factors that affect enzyme activity for students.