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Enzymes are proteins and much of their function is driven by shape. This shape is determined by careful folding and twisting of long polypeptide chains (a series of amino acids joined by peptide bonds). The shape that an enzyme takes has much to do with the environment in which it was formed. One major environmental condition is pH. Vinegar is an acid and therefore has a low pH. By pickling food, we change the pH of the food and therefore the enzymes present may lose their shape (denature).

Enzymes are used as catalysts to drive certain biological processes. When they have the right shape, breaking apart sugars fats and even other proteins requires less energy. By pickling food and denaturing enzymes, the energy required to prerform these biological processes becomes too high in the absence of properly shaped enzymes. This will cause these processes to stop.

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12y ago
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11y ago

it turns cucumbers ------> pickles

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Q: How does pickling food in vinegar help preserve food in regards to enzyme action?
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