Usually enzymes self degrade after a shorter period of time. Some, more aggressive enzymes, faster than others depending on the number of degradation-sites it has. In the case of the enzymes from the hatching fluid of Salmon these enzymes are realized by the larvae into the perivitelline space (space inside the egg that is not inhabited by the embryo) while the larvae is still present inside the egg. In this situation it is important that the hatching enzymes only attack its substrate (the eggshell) and not the living larvae. The larvae would not survive exposure to more promiscuous proteases, such as trypsin or bromelain. Nature’s way of ensuring survival of the larvae is to make the hatching enzymes highly selective so that they only attack the proteins of the eggshell at very specific sites. These sites are unique and are not found in the larvae and the hatching enzymes making them unaffected by the enzymatic action. Because of this non-self degrading property of the enzyme and the process that we have developed to extract these enzymes we are able to preserve the potency of the enzymes in the final product for an extensive period of time. Additionally please see below for a photo of hatchery worker’s hands in the hatching water. Salmon Hatchery HandlersXOX Patti