Do enzymes break glucose down under boiling temperatures?

here’s something that should help you. I have had my fill of a and p, chemistry, organic chem, and physics so I’m just gonna give this to you. Good luck I hated those classes.
http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=7&cad=rja&sqi=2&ved=0CGEQFjAG&url=http%3A%2F%2Fwww.edmondschools.net%2FPortals%2F2%2Fdocs%2FScience%2FDeSpain%2FAP%2520Bio%2520ch8%269%2520review%25202011.doc&ei=IwKnUIHEKImkiQLl4oGgBg&usg=AFQjCNGzf5-kdSc-MHSV67qUqp3aaZn89w

crap sorry I don’t know how to paste a pdf here but google what your’e looking for in precise terms and there lies your answer.

Thank you.

Ok I think I’m reading this properly but it’s kinda hard to tell from your question so correct me if I’m off. I’m assuming that either this enzyme breaks down glucose or breaks something down into glucose. Did pH 10 also lack glucose? Either way you’re dealing with a specific, rather than general enzyme. If the enzyme broke something down into glucose I would say it’s only active at lower pH’s if it’s an enzyme that breaks down glucose than the inverse would be true (only active at pH’s range 9–11)

From the question, I don’t see where heat comes into this whole thing unless you’re leaving something out.