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Pepsin, which is used to break down proteins, cannot work unless it is in an acid environment. Due to this fact, the stomach secretes both pepsin and hydrochloric acid to digest the protein in a meal.
A person's inability to produce hydrochloric acid in the stomach is called achlorhydria. This condition affects the enzyme pepsin, which helps to break down proteins. Pepsin requires a low pH to be activated.
The stomach produces hydrochloric acid (HCl) as an aid to digestion. This stong acid helps break down ingested materials so they can be acted on by enzymes and other digestive secretions. The end result is the "simplification" of food into "basic jeff I only have a very simple answer: it produces the hydrochloric acid to break down all the food that YOU eat. it would even break down your stomach! but we have pepsin for that - I mean, to protect it.
The stomach secretes hydrochloric and acid pepsinogen to begin the chemical break down of food.
Hydrochloric acid is released by the stomach. It mixes with pepsinogen to produce pepsin. Pepsin breaks down proteins. The hydrochloric acid also helps turn the solid food into a liquid that makes digestion possible. In addition, the HCl being very acidic provides protective mechanism to the body by being anti-bacterial in action. lastly , it converts the ferric iron to its ferrous form..and helps in its absorption..The hydrochloric acid in ther stomach has two main purposes:It sterilises food by killing pathogens and other microbes.It has a pH of 2, which is perfect for proteases such as pepsin to break down proteins as effectively as possible.Dr.ZULCAIFFrom Hajveri University
Pepsin, which is used to break down proteins, cannot work unless it is in an acid environment. Due to this fact, the stomach secretes both pepsin and hydrochloric acid to digest the protein in a meal.
The hydrochloric acid in your digestive system activates an enzyme called pepsin that helps break down your food for digestion.
amylase helps you digest carbohydrates into simple sugar so that our cells can use them for energy pepsin is used to digest protein and the are absorbed into the bloodstream from the small intestine pepsin is made out of hydro chlorine acid and pepsi
Contrary to popular belief, the acid is not directly responsible for the digestion of nutrients in the stomach. The hydrochloric acid is there to provide suitable acidic conditions for pepsin to work efficiently. The pepsin breaks down proteins into smaller amino acids.
starts the digestion of the food Physical and chemical digestion Hydrochloric acid activates pepsin (protease)
The correct answer is stomach acid
A person's inability to produce hydrochloric acid in the stomach is called achlorhydria. This condition affects the enzyme pepsin, which helps to break down proteins. Pepsin requires a low pH to be activated.
The stomach produces hydrochloric acid (HCl) as an aid to digestion. This stong acid helps break down ingested materials so they can be acted on by enzymes and other digestive secretions. The end result is the "simplification" of food into "basic jeff I only have a very simple answer: it produces the hydrochloric acid to break down all the food that YOU eat. it would even break down your stomach! but we have pepsin for that - I mean, to protect it.
There are many different chemicals in the stomach.Digestive enzymes pepsin, rennin, and lipase interact to break down the food. In addition, hydrochloric acid creates suitable environment for the enzymes and assists in the digestion.
The hydrochloric acid and pepsin that the body produces and secretes into the stomach break down and dissolve foods so that much of them can be absorbed into the body through the duodenal/intestinal linings.
Enzymes break down food molecules. Starting with amylase in your saliva, then pepsin in your stomach, and peptidase in your small intestine (along with several others), these substances break down food molecules into amino acids and simpler sugars, so that your body can use them as fuel.
The stomach secretes hydrochloric and acid pepsinogen to begin the chemical break down of food.