Horseradish Peroxidase Lab Report

From the data collected in the experiment the hypothesis that was proposed was not supported. The hypothesis was that after the addition of a lower pH, or an increase in temperature the reaction would proceed faster. The results shown from the experiment are in accordance with the principles of enzyme activity. The varying environmental factors tested changes in pH, temperature, and concentrations of the enzyme affected the activity of horseradish peroxidase. The changes in pH decreased the enzyme activity the further it moved away from pH 7, the optimum pH. Changes in the pH first affect the form of the protein, hydrogen bonds between the amino acids of the molecule and progress until the form of the active center of the enzyme. (http://education.seattlepi.com/Factors-affecting-Enzyme-Activity/146?tree=)