Question

what effect will boiling have on an enzymes activity? increased active site due to changed shape more product due to increased molecular movement less substrate due to increased product decreased active site due to changed shape

Explanation:

Enzymes are proteins and their activity is highly dependent on their structure. Boiling is a high - temperature treatment. High temperatures can denature proteins, which means they lose their three - dimensional structure. The active site of an enzyme is a specific region that binds to the substrate. When the enzyme is denatured due to boiling, its active site changes shape. This change in shape prevents the substrate from binding properly, leading to a decrease in enzyme activity.

Answer:

decreased active site due to changed shape