The best answer is letter A.
The main factors that change the speed of enzymatic reactions are temperature, pH and substrate concentration (quantity). <span>There are enzymes that need other associated molecules to work. These molecules are called enzyme co-factors. They can be organic ions like mineral salts.</span>
Because an egg is an entire biological structure, made up of a mixture of chemicals rather than a single pure chemical compound, there is no one chemical formula to describe it. However, the basic structure and chemistry of an egg is highly conserved and varies little from species to species.
