METHODS The peroxidase extract was prepared by the morning class using 10 g of peeled turnip adding 100 ml of cold

water with a temperature of 4C 0.2 M phosphate buffer at pH 7. A spectrophotometer was used to observe chemical reactions on the enzyme. Before the experiment was started, calibration of the spectrophotometer was adjusted to zero absorbance at 500 nm. STANDARDIZING THE AMOUNT OF THE ENZYME Test tube 1 was used as control solution to calibrate the spectrophotometer to zero absorbance at 500 nm. Test tube 1 contained 5 ml of pH 5 buffer solutions, 2 ml of H2 O2 , 1 ml of Guaiacol dye.