zymes undergo a decrease in catalytic efficiency in the presence of excess gain this efficiency once temperature returns to normal: this suggests that in es not disrupt which of the aspects of enzyme structure? ptide bonds an der Waal's forces ydrophobic interactions ydrogen bonds cal conditions can affect the specificity of an enzyme for its substrate, and

## Step 1<br />The problem is about the factors that affect the structure and function of enzymes. Enzymes are biological catalysts that speed up chemical reactions in cells. They are sensitive to changes in temperature and pH. The question asks which aspect of the enzyme's structure is not disrupted when the temperature is increased.<br /><br />## Step 2<br />The options provided are peptide bonds, van der Waals forces, hydrophobic interactions, and hydrogen bonds. These are all types of bonds and interactions that can be affected by changes in temperature and pH.<br /><br />## Step 3<br />Peptide bonds are the bonds that link amino acids together in a protein. They are not typically disrupted by changes in temperature or pH.<br /><br />## Step 4<br />Van der Waals forces are weak interactions between molecules. They can be disrupted by changes in temperature or pH.<br /><br />## Step 5<br />Hyobic interactions are the interactions between nonpolar molecules in water. They can be disrupted by changes in temperature or pH.<br /><br />## Step 6<br />Hydrogen bonds are the bonds between a hydrogen atom and a highly electronegative atom. They can be disrupted by changes in temperature or pH.<br /><br />## Step 7<br />Based on the above analysis, the aspect of the enzyme's structure that is not disrupted by changes in temperature is the peptide bonds.