Enzymes are proteins that are biological catalysts
They reduce the activation energy required for a reaction to occur and thus speed up a reaction
Temperature, above a certain point (optimum temperature) causes them to break down and they are gradually destroyed (denaturing)
They work best at a particular pH (optimum pH) and are once again destroyed by low or high pH's
They have a specific shape, with one particular part, known as the active site, that is specific to the substrate they speed the reaction of. These means they are specific to one type of reaction.
They aren't used in the reaction so they're re-usable.
If it isn't one of these then it is not one of the properties of enzymes
It's A. Temperature changes modify the enzyme shape, so they no longer fits.
Answer:
A
Explanation:
The reaction used in the brewing industry is realized by a fungus called Saccharomyces Cerevisae which converts glucose into ethanol and carbon dioxide. Glucose is first transformed into pyruvate.
The second reaction is the reaction for lactic fermentation made by bacteria like Streptococcus lactis or Lactobacillus bulgaricus
The third reaction is the reaction of aerobic respiration
