Answer:
C. I and II only
Explanation:
Hydrolisis is the process by which chemical compounds berak down with the elements of water, enzymes do this often, for example in the process of digestion, many enzymes work better when dissolved in water, so the only thing that would cause an enzyme to permanently lose its properties would be freezing it to -20ºC, and hydrolisis would eliminate the enzyme forever though completing its purpose. So it would be freezing it and hydrolisis which would make an enzyme lose its properties.
