Which of the Following Describes the Key Concept for the Heat-Stability

Which of the following describes the key concept for the heat-stability technique of isoenzyme analysis?

A) All enzyme (such as ALP isoenzymes and isoforms) is rendered inactive at the appropriate temperature, allowing pre- and post-measurements to determine enzyme activity.
B) Individual isoenzymes are rendered inactive at different temperatures to allow specific analysis of other isoenzymes.
C) Increasing temperature will increase isoenzyme activity and improve detection up to the point where there is a loss of enzyme stability.
D) Individual isoenzymes are converted to their corresponding isoforms at different temperatures, while other isoenzymes remain unmodified.