What happens to an enzyme at 25 50 and 100 degrees?

At 25°C, an enzyme typically functions optimally, maintaining its shape and activity. At 50°C, many enzymes may still work but can start to lose efficiency as the increased temperature can lead to slight denaturation. At 100°C, most enzymes become denatured, losing their three-dimensional structure and, consequently, their catalytic activity, rendering them ineffective. Thus, temperature significantly impacts enzyme stability and function.