At boiling temperature, an enzyme is:

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(A) Enzymes are proteinaceous in nature. At high temperatures, such as boiling temperature $(100^{\circ}C)$, the weak hydrogen bonds and other interac

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(A) Enzymes are proteinaceous in nature. At high temperatures, such as boiling temperature $(100^{\circ}C)$, the weak hydrogen bonds and other interactions that maintain the tertiary and secondary structure of the protein are broken. This leads to the loss of the specific three-dimensional shape of the enzyme, a process known as denaturation. Since the active site of the enzyme is dependent on this specific shape, the enzyme loses its catalytic activity permanently.

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