2.7.11.7	freeze-thawing inactivates	
2.7.11.7	loses about 25% of activity for every freeze-thaw cycle	
2.7.11.7	phosphorylated enzyme is somewhat less stable than unphosphorylated enzyme	
2.7.11.7	very unstable if exposed to low salt, i.e. 50 mM KCl or less, in the absence of sucrose