Due to the fact that enzymes are proteins and have very specific amino acid structures, the components that alter the shape of the protein will also affect the function of an enzyme. Therefore as you increase the heat of a liquid solution you are also increasing the kinetic energy about the molecules, thus increasing the amount of molecular collisions. This elevates the rate of the reaction because there are more substrate and enzyme molecules impacting each other. However as there becomes a larger amount of collisions as the temperature increases, weak hydrogen bonds also begin to break. This means the shape of the active site will be adjusted and where the enzyme was once able to bond with the substrate to catalyze the reaction, it will
