there aren't many enzymes in food, mainly in fruits, the enzymes in friuts are very similar to ptylin found in the mouth that help break down sugar, they do not need to be ingested before they activate, a proof of this is the apple test, buy an apple, take a bite and leave it without covering it for a few minutes, you'll notice that the bitten part starts turning yellowish brown because the enzymes in the apple are already breaking it down.
In summary, they do not need to be ingested before activation, and the major characteristic of an enzyme is that they do not change after they react with (breakdown) food, so they are in the same form before and after they finish breaking down the food.
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<u>Answer</u>: A) They have been geographically isolated from each other for a longer time.
<u>Explanation</u>: An isthmus is defined as a narrow strip of land that separates two bodies of water as well as connecting two larger landmasses at the same time. Thus, an isthmus if an efficient physical barrier that has separated an original shrimp species. This has resulted in the extant deep-water shrimp species through the evolutionary process known as allopatric speciation.
The age of an isthmus is in the range of at least two million years. Thus, the two deep-water shrimp species have been separated from each other for a very long time.
