If the temperature or the ph levels change in an environment, the enzymes can be denatured or destroyed. enzymes in fruit cause it to turn brown when it is exposed to oxygen. which method was used in this scenario to "kill" the enzyme? question 7 options: change in ph levels change in temperature both neither

Neither

Explanation:

It is important to note:

Enzymes can only be denatured but not killed as enzyme is not a living thing that can be said to be alive

temperature and pH may change the 3D shape of an enzyme, this destroy the active site of the enzyme thereby reducing its activity.

after a the power stroke, adp is released, but the cross-bridge formed is still in place. atp then binds to myosin, moving the myosin to its high-energy state, releasing the myosin head from the actin active site.