What is meant by 'optimal enzyme conditions'?

A laboratory experiment shows that an enzyme loses its activity at a pH of 10. What is the likely cause?

Why does chymotrypsin have an optimal pH of around 8?

How does enzyme evolution contribute to survival in extreme environments?

How can knowledge of optimal enzyme conditions be applied in industrial processes?

Why are specific pH and temperature crucial for enzyme activity?

Given an enzyme activity graph, how would you determine the optimal temperature for an enzyme?