This may help a little. Although this may appear to be all about temperature, read thourough it and note that temperature denatures the enzyme and how that affects the K and the Arrhenius equation.

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An enzyme gets denatured at high temperatures and if the environment is too acidic or basic. Some enzymes work better in certain conditions but extreme conditions denature all proteins. What happens is that the bonds and links between the amino acids that make up the protein are broken and the protein unfolds and denatures. In other words, it stops working. It loses its conformation.

Hope that helps.

What is the connection between denaturation and the enzyme activity, on a chemical level?

Also, what does it have to do with the lock and key model of enzyme action?

I understand the basic definitions of denaturation, enzyme activity, and lock and key model, but I just can't seem to string them together.

Thank you so much and Merry Christmas!

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