... and the precise three-dimensional structure, so essential for enzyme activity, is lost. At high temperatures therefore enzymes become denatured. When the effect of temperature on enzyme activity is investigated experimentally, a temperature usually called the optimum temperature is observed at which the reaction proceeds most rapidly. This temperature is not necessarily that at which the enzyme is most stable. It is the resultant of the contrary effects of temperature on the movements of reactants and of enzyme denaturing. The reason denaturing has such a drastic effect on enzymes is explained in the Lock and Key method which enzymes use when breaking down their substrates. This method shows that enzymes with their precise structure fit perfectly into their substrate to break it down. If their structure changes just slightly then they will be unable to fit precisely into their substrate's shape and they will be useless. Background Information and secondary sources used: Biological Studies by ...

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