of the following buffers the residual activities were measured the results were as shown in fig1 from fig1 it can be seen that the stable ph range was between ph 6 0 and 11 0 when the enzyme reactions were carried out in the presence of 100 mm sarcosine 0 2 mm toos 0 16 mm 4 aminoantipyrine and 10 u ml peroxidase in each of the following buffers the results were as shown in fig2 from fig2 it can be seen that the optimal ph was around 6 5 when the enzyme reactions with 100 mm sarcosine were carried out in the presence of 100 mm tris hcl ph 7 7 at different temperatures the results were as shown in fig3 from fig3 it can be seen that the optimal temperature was around 60 u00b0 c heat treatments at different temperatures for 10 minutes using 50 mm potassium phosphate buffer ph 7 5 were carried out to evaluate thermostability the results on thermostability were as shown in fig4 the present enzyme was stable up to around 50 u00b0 c km values at different ph values calculated from lineweaver burk calculation method were as follows in addition the reaction was carried out using 50 mm mes buffer for ph 6 5 and 7 0 or tris hcl buffer for ph 7 7 and using a solution of 0 2 mm toos 0 16 mm 4 aminoantipyrine and 10 u ml peroxidase as coloring agents as a result the km values at different ph.