Answer:
Temperature has a significant effect on the reaction rate of enzymes. At low temperatures, the reaction rate is typically slower as the enzymes and substrate molecules move more slowly, reducing the likelihood of successful collisions between them. As the temperature increases, the reaction rate generally increases as well, due to increased enzyme activity and the higher likelihood of successful collisions.
However, at high temperatures, the reaction rate can decrease rapidly as the enzyme's structure becomes denatured or permanently altered, resulting in a loss of enzyme activity. Enzymes have an optimal temperature range, typically between 37°C to 40°C (or 98.6°F to 104°F) for human enzymes, beyond which they become less efficient or inactive.
Therefore, temperature must be carefully controlled when conducting experiments with enzymes. At temperatures close to the optimal range, enzyme activity is highest and the reaction rate is fastest. However, at temperatures outside this range, the reaction rate can slow down or the enzyme can become denatured, leading to a loss of activity.