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The characteristic of an enzyme that describes its capacity to break down a specific type of bond (e.g., peptide bonds) but not others, is its:
Reusability
Specificity
Temperature optimum
pH optimum
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The sensitivity of enzymes to temperature means that activity can be reduced by both very low and very high temperatures, but through different mechanisms. Low temperatures primarily:
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If a pesticide acts by inhibiting an enzyme crucial for insect nervous system function, and its effect is permanent, it is likely an:
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