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However, after the temperature has reached about degrees, the enzymes will be denatured, therefore the reaction rate will decrease, eventually reaching zero. Enzymes function most efficiently within a physiological temperature range. Since enzymes are protein molecules, high temperatures can destroy them...
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An example of such destruction, called protein denaturation, is the curdling of milk when it is boiled. Increasing temperature has two effects on an enzyme. First, the velocity of the reaction increases somewhat, because the rate of chemical reactions tends to increase with temperature; second, the enzyme is increasingly denatured...
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