Question: Why do enzymes work best at specific temperatures and pH levels, and what happens to the enzyme’s structure when these conditions are not optimal?

Gliday Yuka answered on 16 Jul 2025:

Enzymes are like tiny protein machines in your body that speed up reactions, like breaking down food. They work best at specific temperatures and pH levels because their 3D shape is super sensitive.

Each enzyme has an active site, a spot shaped just right to grab onto molecules and do its job. At the perfect temperature (often around 37°C for human enzymes, like body temp) and pH (varies, like 2 for stomach enzymes or 7 for others), the enzyme’s shape is ideal, making it super efficient. If it gets too hot or cold, or the pH is too acidic or basic, the enzyme’s shape can warp or denature—think of it like a toy breaking so it doesn’t fit right anymore.

For example, if an enzyme in your stomach (like pepsin) hits a high pH, its active site gets messed up and can’t break down proteins. Denaturing can be temporary or permanent, but either way, the enzyme stops working properly, slowing down or stopping reactions your body needs, like digesting food or copying DNA.