In a compound the atoms/molecules) are (chemically/physically)
combined so that the elements that make up the compound (retain/lose)
their identities and (do do not take on a new set of properties.

answer: glucoamylase presented optimum activity at temperature of 55â°c, and, in the glycosidic bonds from the non-reducing ends of starch, resulting in the production of glucose. source and type of fermentation can affect the enzyme's properties

credit to kalahira

yes, because even though a theory has a  lot of evidence to support it, it is not always true