Large changes in temperature and acidity interfere with enzyme activity by _

Denaturing

Explanation: Enzymes are made of amino acids that are linked by bonds, amongst those bonds are hydrogen bonds that are very weak. High temperatures and low pH(acidity) breaks those bonds changing the molecular conformation of the enzymes. That way they denature and loss the ability to perform their functions. High temperatures and acidity alter the structure of their active site preventing the substrate from binding to them. While high temperatures denatures enzymes, low temperature renders them inactive.

due to the fact that it skipped a generation we can tell it is definitely not a dominant trait, therefore it must be recessive. i think this is right let me know!

explanation:

starchy vegetables are high in carbohydrates.

starchy vegetables contain more carbohydrates than non-starchy vegetables.

explanation:

there are two primary categories of carbohydrates, essentially differentiated on the basis of their carbohydrate content (which is in the form of starch - a complex carbohydrate):

those vegetables which contain little amounts of starch are termed as non-starchy vegetables, and some examples include: artichokes, broccoli and bean sprouts.

vegetables high in their starch content are distinguished as starchy vegetables, and some examples include: potatoes, chickpeas and corn.