Fig. 8. The effect of the amount of various activated carbons on color removal after horseradish treatment. Reaction mixture volume = 10 mL; horseradish amount = 5.5 g; 2,4-dichlorophenol (2,4-DCP) concentration = 1 mM; H₂O₂ concentration = 1 mM; pH = 7.0; incubation time = 3 h; incubation temperature = 25°C.