Pepsin activity would decrease and at a very low temperature pepsin would be inactive.
Decreased incubation temperature would likely decrease pepsin activity because enzymes generally have optimal temperature ranges for activity, and lower temperatures can slow down enzyme reactions. Pepsin is a digestive enzyme that functions optimally at around body temperature (37°C), so decreasing the temperature may reduce its efficiency in breaking down proteins.
Pepsin activity would decrease and at a very low temperature pepsin would be inactive.
Pepsin is produced in the stomach. Pepsin is an enzyme that digests (hydrolyses) proteins into smaller polypeptide molecules.
That's the average human body temperature.
Pepsin is an enzyme that works optimally at a specific temperature range, around 37 degrees Celsius. At temperatures above 60 degrees Celsius, the high heat denatures the pepsin enzyme, causing it to lose its structure and thus its ability to digest proteins effectively.
Antacids have powerful adsorbent and precipitating effect on pepsin, which can lead to its reduction
Yes, it is. Proteins in the presence of pepsin are converted into peptide chains (polypeptides). The reaction is : Proetins→ (In the presence of pepsin-to be written over the arrow) Polypeptides.
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It is most effective at around pH 2, and becomes inactive over 5.
The optimum temperature for pepsin activity is around 37 degrees Celsius, which is body temperature. Pepsin is most active at this temperature range, allowing it to function optimally in breaking down proteins in the stomach.
Pepsin begins the digetion of Protein. Pepsin is found in the stomach.
Pepsin in the stomach