<http://webisa.webdatacommons.org/prov/325383189>	<http://www.w3.org/ns/prov#wasDerivedFrom>	<http://webisa.webdatacommons.org/5693058> .
<http://webisa.webdatacommons.org/5693058>	<http://www.w3.org/1999/02/22-rdf-syntax-ns#type>	<http://www.w3.org/ns/prov#Entity> .
<http://webisa.webdatacommons.org/5693058>	<http://www.w3.org/ns/prov#value>	"Enzymes can be inactivated using a variety of techniques known in the art, such as but not limited to heating, freeze-thaw, denaturing in organic solvent, acids or bases, cross-linking, genetically changing enzymatically critical amino acids, and the like." .
<http://webisa.webdatacommons.org/prov/127534071>	<http://www.w3.org/ns/prov#wasDerivedFrom>	<http://webisa.webdatacommons.org/5693058> .
<http://webisa.webdatacommons.org/5693058>	<http://www.w3.org/ns/prov#wasQuotedFrom>	<google.com> .