The relationship between temperature and enzymatic reactions is fundamental in biochemistry. Generally, as temperature increases, reaction rates increase due to heightened molecular activity, allowing enzymes to interact with substrates more frequently. However, if the temperature surpasses a specific threshold, enzyme denaturation can occur, leading to a loss of function. Each enzyme has an optimal temperature range where it performs best, and deviations from this range can slow down reactions or halt them entirely. Understanding this relationship is crucial in fields like metabolism and biotechnology.