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Enzymes can be denatured by factors such as extreme temperatures, pH changes, and the presence of certain chemicals. High temperatures can disrupt the hydrogen bonds and other interactions that maintain an enzyme's three-dimensional structure, while drastic pH shifts can alter the ionization of amino acids, affecting their function. Additionally, chemicals like heavy metals or organic solvents can disrupt the enzyme's active site, leading to loss of activity. Once denatured, enzymes typically cannot return to their functional form.

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