Question

which of the following can denature enzymes? *
high temperature
addition of salt
addition oil
changes in ph
this is a required question

Explanation:

Enzymes are proteins, and their structure (specifically the tertiary structure which gives them their active site) can be disrupted (denatured) by factors that affect the weak bonds maintaining their structure. High temperature provides kinetic energy that can break these bonds. Changes in pH alter the ionic environment and can disrupt the charges on amino acid residues, affecting the enzyme's structure. Addition of salt (depending on concentration and type) can sometimes affect enzyme structure, but high temperature and pH changes are more classic denaturants. Addition of oil generally does not interact with the enzyme's structure in a way that denatures it (enzymes are aqueous - based, and oil is non - aqueous, but it doesn't break the enzyme's structural bonds in the same way). So the options that can denature enzymes are High temperature, Addition of salt (in some cases), and Changes in pH. But among the given options, High temperature and Changes in pH are more definitive, and Addition of salt can also be a denaturant in certain contexts.

Answer:

High temperature, Addition of salt, Changes in pH (the checkboxes for these options should be selected. So:

• High temperature
• Addition of salt
• Changes in pH