How does boiling an enzyme effects its activity?

Answer 1

As the enzyme gets boiled, the extra heat breaks the bonds that make up the enzyme. This changes it's shape. When an enzyme lose4s it's shape, shape of active site, it loses its specificity, not allowing it to bind to the substrate.

This decreases the rate of the reaction until it's completely denatured.

Answer 2

Enzymes are denatured (their shape is changed so it doesn't work) when boiled Answer: enzymes whose optimum pH and temperature is well below the boiling point ( of water?) will be denatured and there are a few enzymes which works best at the higher temperature and hence does not get denatured...eg: The Taq polymerase!!!

Answer 3

I believe that it would work because boiling an enzyme will change it shape (denatured). I believe that it wouldn't work because boiling an enzyme will change it shape (denatured).

right answer-->(I believe that it wouldn't work because boiling an enzyme will change it shape (denatured).)

Answer 4

Reaction rates normally increase at higher temperatures. This may be true with an enzyme-catalyzed reaction, but when the reaction solution boils the enzyme (protein) will typically denature and lose all catalytic activity, lowering the reaction rate to zero.

Answer 5

because enzymes control the rate at witch reactions occur and how fast or slow they happen . also can control how many happen. Now if enzymes were changed by the reactions they control reactions would happen so slowly or not at all it would be no help for an organism.

Answer 6

Depending on the enzyme, boiling might deactivate it. High temperatures can denature an enzyme, which occurs because the enzyme's shape changes, which will reduce or completely disable the activity of the enzyme.

Answer 7

Strange question. A lot of heat might break apart the enzyme, releasing oxygen (as amino acids contain oxygen atoms). Otherwise, I really don't know what you mean.

Answer 8

its dependent on the kind of enzyme - high temp usually denatures tertiary structure of protein and causes loss of function

Answer 9

Boiling denatures an enzyme by exposing it to very high temperatures.

Answer 10

every enzyme has an optimum temperature at that temperature it is functional to its maximum limit but beyond that temperature enzymes gets denatured.