Water dissociates slightly into H⁺ (actually H₃O⁺) and OH⁻. The concentration of these ions, expressed as pH, is critical. Enzyme activity, protein structure, and nucleic acid stability are all highly sensitive to the hydrogen ion concentration established by water's ionization.
Water dissociates slightly into H⁺ (actually H₃O⁺) and OH⁻. The concentration of these ions, expressed as pH, is critical. Enzyme activity, protein structure, and nucleic acid stability are all highly sensitive to the hydrogen ion concentration established by water's ionization.