Question

what might cause a protein to become nonfunctional? (click all that apply) a change in the amino acid sequence; the presence of an enzyme that catalyzes the protein’s formation; a decrease in salt concentration near the protein; an increase in salt concentration near the protein; an increase in the ph of the surrounding solution; a change in temperature near the protein; a decrease in the ph of the surrounding solution; the surrounding solution shifts from water to oil

Explanation:

1. A change in the amino acid sequence: Alters the protein's primary structure, affecting its folding and function.
2. pH changes (increase/decrease): Disrupts ionic bonds and hydrogen bonds in the protein's secondary/tertiary structure, causing denaturation.
3. Temperature change: Excessive heat breaks weak bonds (e.g., hydrogen bonds), disrupting the protein's 3D structure.
4. Increased salt concentration: Can cause "salting out" or disrupt ion - mediated bonds, leading to denaturation.
5. Solvent shift (water to oil): Proteins are adapted to aqueous environments; a non - polar solvent (oil) disrupts their hydrophilic - hydrophobic interactions, causing denaturation.

The presence of an enzyme typically facilitates protein - related reactions (e.g., synthesis/degradation) but does not inherently cause a protein to become nonfunctional (unless the enzyme is a protease, but this is not implied here). A decrease in salt concentration generally does not cause denaturation (unlike an increase).

Answer:

• A change in the amino acid sequence
• An increase in the pH of the surrounding solution
• A change in temperature near the protein
• A decrease in the pH of the surrounding solution
• An increase in salt concentration near the protein
• The surrounding solution shifts from water to oil