At what temperature do enzymes become inactive?

Enzymes are proteins that catalyze biochemical reactions, and their activity is highly dependent on temperature. Each enzyme has a specific temperature range in which it operates optimally, but extreme temperatures can lead to denaturation. Denaturation is a process where the enzyme's structure is altered, causing a loss of function.

The optimal temperature for most enzymes falls within a certain range, with many human enzymes functioning best around 98.6°F (37°C). As the temperature rises beyond this point, enzymatic activity increases until a peak is reached. However, temperatures significantly higher than this peak can lead to irreversible changes in the enzyme structure.

The critical point for many enzymes is around 104°F (40°C), where the risk of denaturation starts to increase rapidly. At temperatures like 212°F (100°C), which is boiling point, enzymes would become inactive as they undergo complete denaturation. This high temperature disrupts the hydrogen bonds and hydrophobic interactions that maintain the enzyme's shape, resulting in a loss of activity.

Thus, understanding the relationship between temperature and enzyme activity highlights that at boiling point, enzymes are no longer able to function, solidifying that 212°F is the temperature at which enzymes become inactive. This underscores the delicate balance