<span>D. Temperature and pH can affect how enzymes work.</span> The action of enzymes can be affected by many factors including temperature, pH and ionic strength. Optimum pH differs per enzyme. Enzymes can be destroyed by heat more than the allowed optimum temperature.
Hydrogen bonds allow for cohesion and adhesion. Think water properties
That property is called h<span>ydrogen bonding. </span>
Answer: Peptide bond
Explanation: A peptide bond is the covalent chemical bond bond that holds together two amino acids which occurs when the carboxylic group of one molecule reacts with the amino group of the other molecule, linking the two molecules and releasing a water molecule catalyzed by peptidyl transferase, an RNA-based enzyme integrated into the growing chain.
In the elongation stage ie when Long chain polypeptides are forming , peptide bonds are formed by linking many amino acids to each other. These peptide bonds of amino acids are relatively unstable, and can break spontaneously in a slow process as can be seen especially in enzymes of living organisms in the making and breaking of bonds.
