What conclusion could be drawn from this lab? Enzymes can function in any environment.
Enzymes are not affected much by changes in temperature or pH.
An enzyme has a very specific temperature and pH range, and when taken outside those ranges, the enzyme decreases in efficiency.
Hydrogen peroxide makes potatoes bubble.

Hydrogen peroxide was able to create a reaction in which the potato would begin "fizzing" and "bubbling." When the potato was taken out of the hydrogen peroxide solution, the appearance of the potato was dramatically altered. Ammonia and vinegar had no reaction while it was in the solution like hydrogen peroxide. However, while ammonia had no reaction with the catalase in the potato in the solution, after the potato was removed, there was a texture change.

Explanation:

So i don't know which one it is but i thought this would help i did this lab last year in BIO...

where is the