Temperature can cause an enzymes shape and function to alter due to the fact that once an enzyme reaches its optimum level, if it goes over it begins to denature. If the temperature is below optimum, then an enzyme will work at a slower rate. Also, the pH can affect an enzyme.
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I am not entirely sure what you mean by "responding variable" but I'm going to guess it was the vinegar since it has been used as a perservative for years.
Hope that helps in some way.
Answer:
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i did the quiz and got it right
Solidified, solidifying. 1. to make solid; make into a hard or compact mass; change from a liquid or gaseous to a solid form. 2. to unite firmly or consolidate.
