srjalsSRJALSSRJALS2788-9386https://doi.org/10.47310/srjals.2023.v03i02.006Stability of pH and Temperature for Xylanase and β-Galactosidase enzymes Produced by Bacillus sp. Strain RL1RaedS.KhudhairThe pH and temperature stability of the xylanase and β-galactosidase enzymes produced from Bacillus sp. Strain RL1. It was found that the xylanase enzyme showed stability between pH 6-8, as it retained 97.87% of its total activity, while the enzyme lost 10-15% of its activity at numbers The acid pH ranged from 4-5, while the remaining enzyme activity reached 89.43% at the pH 10 and the beta enzyme showed stability between pH 5-6 and retained 88.04% of its total effectiveness, while the enzyme lost more than 15% of its effectiveness at a pH of 4, while the remaining enzymatic high reached 64.13% percent at a pH of 10. While the results of the incubation of the xylanase and β-galactosidase enzymes produced from the isolate Bacillus sp. Strain RL1 at temperatures ranging from 30-90°C, it was found that the xylanase enzyme retained its full effectiveness at temperatures confined between 30-60°C, after which the effectiveness decreased with the increase in temperature to 90°C and found that the β-galactosidase enzyme retained its full effectiveness at temperatures confined between 30-50°C, after which the effectiveness decreased with the increase in temperature to 90°C.