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OpenStudy (anonymous):

how does the ph level denature an enzyme?

OpenStudy (leonardo0430):

the higher the ph the slower it damages the production of the enzime and the lower the ph the slower the production... so it has to be a stable ph for the enzime to work properly

OpenStudy (javk):

The hydrogen ions from the acid (or the hydroxide ions from the base) react with the active site of the enzyme, thereby changing it's shape and denaturing it.

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