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The organic solvents are either acidic or basic and capable of producing protons and ions. These protons and ions changes the pH of the solution in which they are present. Once the pH is changed the amino acids cannot retain its original form. They tend to form either cation or anion which inturn alters the normal structure of the protein (enzyme) and hence the activity is also inhibited.

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Q: How the organic solvents inhibit enzyme activity?
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