When examining the rate of reaction of the enzyme lipase in the hydrolysis of triglycerides, pH must be kept at an optimum to stop the lipase denaturing. What is the reason for this?
- AThe addition of water molecules produced by hydrolysis increases pH.
- BThe products of hydrolysis decrease the pH.
- CThe products of hydrolysis increase the pH.
- DThe removal of water molecules used in hydrolysis decreases pH.