In regards to peroxidase, several points can be made about the overall effects of these factors. Factors such as temperature and pH have been shown to have an effect on the performance of enzymes (Vishwanatha, K.S., Food Chemistry. 2: 402-407; 2009). Adjusting the temperature will produce one of two results; if the enzymatic reaction occurs and the enzyme is colder than the optimum temperature, fewer collisions between enzyme and substrate will occur thus reducing the rate of the reaction. On the other hand, if the enzyme has been heated to a higher temperature than the optimum but not high enough to denature the enzyme, more of these collisions will occur and the reaction rate should speed up (Table 2, Graph 2). The second of the common factors is pH. Everything in the world has extremes on each end of the spectrum where the body, cell, etc. stops reacting to its environment. This goes for enzymes as well. If a solution is too basic or too acidic in comparison to the enzymes optimum pH, the enzyme will begin to degrade until it eventually stops reacting all together. It is important that students and biologists understand these and other optimal conditions for enzymes to react in. For the pH aspect of the experiment the group predicted, through reading of the laboratory manual and general knowledge of enzyme properties, that the rate would vary based on both…