I believe the response would be D. Increasing the pH within the cell. This may be the case, because through changing the pH of the cell, the enzyme may form new unwanted interactions, which may affect the arrangement and the structure of the active site, which is will affect the ability of the maltose molecules to bind and undergo the breakdown into glucose molecules.
All enzymes work well or optimally within a given or particular pH. Going above or below will cause additional hydrogen bonds that might form, and other interactions affecting function.
Every mineral has its own unique chemical composition
Answer:
The overall three-dimensional structure of a polypeptide is called its tertiary structure. The tertiary structure is primarily due to interactions between the R groups of the amino acids that make up the protein. ... These include hydrophobic interactions, ionic bonds, hydrogen bonds, and disulfide bridge formation.
The answer is the short-term memory. It is the ability to recall and remember the small memories for a short period. According to Atkinson-Shiffrin, it can only last for 15 to 30 seconds. The longer the input of data to the memory the shorter time it stays, this was explained by Peterson and Peterson.
Source: https://www.simplypsychology.org/short-term-memory.html
