What prevents a lake or ocean from freezing solid?

The surface layer of the water freezes solid creating a barrier that insulates the ice below so that it keeps a steady temperature usually a few degrees above freezing (32 degrees).

Explanation:

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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

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