Temperature and enzymesWatch
or changin the pH, enzyme concentration and substrate concentration?
At temperatures just above optinum temperature, there may be a situation where the enzyme is in a sort of equilibrium where it temporarily loses some of it's structure and then regains it to work again.
At higher temperatures these bonds literally get shaken apart and the three -dimensional structure of the protein destabilises. This is called denaturation. Other forces that also disrupt these bonds will have the same effect: extremes of pH, mixing a detergent, extreme concentrations of salt and so on.