The effects of polyols and organic solvents on the thermostability of lipase were studied. The thermodeactivation process of lipase obeyed a series deactivation model and four kinetic parameters were determined. The rate constant of the first deactivation process was found to be a key one. All the polyols used had a positive effect for stabilization of lipase and the extent of effect increased with polyol concentration and carbon number of polyol. The effect of organic solvents on the thermostability of lipase was investigated by incubating the lipase in the organic solvents before measuring their activities. The behavior of the thermodeactivation depended upon the organic solvents used; increased activity was observed in some solvents.