Enzymes are denatured at high temperatures but in certain exceptional organisms they are effective even at tempreatures 80o- 90oC.
Most enzymes are proteins but some are lipids.
Enzymes require optimum pH for maximal activity.
Enzymes are highly specific.
Most enzymes are proteins, although a few are catalytic RNA molecules. Enzymes increase the rate of a reaction by lowering its activation energy. Enzymes are not consumed in chemical reactions, nor do they alter the equilibrium of a reaction. Enzyme activity can be affected by other molecules: inhibitors are molecules that decrease enzyme activity, and activators are molecules that increase activity. An enzyme's activity decreases markedly outside its optimal temperature and pH.