Why does increasing temperature stop an enzyme from working?

Answer 1

Although enzymes can become more active when the temperature increases, once it reaches beyond a certain threshold, enzymes are said to become "denatured". Once denatured, the enzymes become damaged and can no longer fit into each other in order for a reaction to occur.

Answer 2

Enzymes activity is affected by temperature. At a very high temperature, enzymes became denature that means they lose their original shape, which is important for them to react. Thus, enzyme activity decreases at a very high temperature.

Answer 3

This is because the heat causes the enzyme to loose its shape. This is called denaturation. Because the enzyme has lost its shape it can no longer bond to its specific substrate, therefore the enzyme no longer has a purpose.

Answer 4

enzymes vary a great deal in their molecular weight and so in size. Their complexity depends upon the reaction being promoted.

As you know enzymes are also called Catalysts as they promote a reaction without actually changing the reaction kinetics.

For most animal and plant metabolic chemistry, complex enzymes are very large and themselves complex. If exposed to high heat, the initial reaction rate may increase, but only up to the point where the enzyme breaks down or has its conformation (molecular arrangement/shape) scrambled.

If it looses its conformation or has any of its bonds broken, then the enzyme looses it functionality.

Answer 5

Because enzymes have a certain 'optimum' temperature and pH which they work best at. This isn't always a higher temperature it might be lower. Too high or too low and they will denature and be unable to work.

Answer 6

Although enzymes can become more active when the temperature increases, once it reaches beyond a certain threshold, enzymes are said to become "denatured". Once denatured, the enzymes become damaged and can no longer fit into each other in order for a reaction to occur.