Why do you use a warm water bath that is 37 and degC (98 and degF) How does this temperature affect the activity of the enzymes tested for the digestion of carbohydrates and fats?

A warm water bath at 37°C (98°F) is used because it closely mimics the normal body temperature, which is optimal for many enzymatic reactions. At this temperature, enzymes involved in the digestion of carbohydrates and fats are most active, facilitating efficient substrate binding and catalysis. Higher or lower temperatures can lead to decreased enzyme activity or denaturation, negatively impacting digestion. Thus, maintaining this temperature ensures maximum enzyme efficiency and effective digestion.