Which condition is likely to denature an enzyme?

Enzymes are proteins that catalyze biochemical reactions, and their functionality is highly dependent on their three-dimensional structure. This structure is maintained by various bonds, such as hydrogen bonds and ionic interactions, which can be easily disrupted. When an enzyme is exposed to extreme conditions, such as high temperatures or extreme pH levels, the delicate balance of these interactions can be disturbed, leading the enzyme to lose its shape—an event known as denaturation.

Denaturation typically results in the loss of the enzyme's active site, rendering it unable to bind to its substrate and carry out its catalytic function. Extreme heat can cause denaturing because it increases the kinetic energy of the molecules, leading to the disruption of bonds that maintain the enzyme's structure. Similarly, extreme pH levels can affect the ionization of the side chains of amino acids within the enzyme, further compromising its shape and activity. Therefore, exposing an enzyme to extreme heat or pH levels is the condition most likely to denature it, making this the correct answer.