Common Misconceptions

Misconception: "Enzymes are killed by high temperatures."

Reality: Enzymes are not alive, so they cannot be killed. The correct term is denatured. High temperatures break the bonds holding the enzyme's three-dimensional shape, permanently altering the active site. The protein still exists but can no longer function.

Misconception: "Enzymes are used up during reactions — you need more enzyme to keep the reaction going."

Reality: Enzymes are catalysts and are released unchanged after each reaction. The same enzyme molecule can catalyse thousands of reactions. Adding more enzyme speeds up the rate (more active sites available), but enzymes are not consumed.

Misconception: "All digestive enzymes work best at body temperature (37°C) and neutral pH."

Reality: While 37°C is typical for human enzymes, the optimal pH varies enormously. Pepsin in the stomach works best at pH 1.5 (strongly acidic), while trypsin in the small intestine works best at pH 8.5 (alkaline). Each enzyme is adapted to its specific location.