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Denatured Enzymes

So, enzymes become denatured at high pH's and temperatures, so why can't they become un-denatured at lower pH's and lower temperatures?
Original post by TheEyeOfBaradDur
So, enzymes become denatured at high pH's and temperatures, so why can't they become un-denatured at lower pH's and lower temperatures?


It isn't a process that can be undone.

Like cooking an egg, then trying to incubate it to grow into a chick.
because the previous structure isn't reformed, think if you melted an ice sculpture and then refroze the water, the molecules wouldn't restructure themselves in the same way
Low pH's also denature enzymes btw
In baby words 😃
If you melt a block of ice and it becomes a puddle, and then freeze that puddle then it will become a frozen puddle and not a block of ice.

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