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Do you expect that optimal PH for pepsin would be the same as that for rennin?
The optimal pH for pepsin and rennin is about the same, 2.0 and 3.4 respectively. Pepsin is slightly more acidic.
Which of these enzymes aids in coagulation of blood-pepsin rennin amylase or tryptase?
pepsin
What enzyme contained in gastric juice?
Protease (pepsin) plus hydrochloric acid
What is enzyme that begins milk digestion?
the answer is pepsin.
What are the three digestive juices?
pepsin , rennin , hydrochloric acid
What are some enzymes found in the digestive system?
Pancreatic amylase Lipase Pepsin Salivary amylase Maltase Rennin (younger version of pepsin mostly found in babies)
What substances are contained in the gastric juice?
It contains of hydrochloric acid and 2 enzymes, pepsin and rennin. the acidity of hydrochloric acid helps in activating pepsinogen and prorennin(the inactive form of pepsin and rennin respectively)
What would happen to a newborn mammal if its body could not produce rennin?
The function of rennin is to curdle milk proteins by converting the soluble protein caesinogen into the insoluble protein caesinogen. If the new born mammal is unable to produce rennin, then the soluble milk proteins would just pass through the stomach into the duodenum like water. This is bad because the milk proteins would not be able to get digested by the pepsin. However, if there is rennin, the converted insoluble milk proteins would be abe to stay in the stomach long enough for the pepsin to digest it into polypeptides.
What enzyme functions at the lowest pH?
pepsin
Why does the acid in gastric juice not damage the wall of the?
Becouse colorless watery acidic digestive fluid that is secreted by various glands in the mucous membrane of the stomach and consists chiefly of hydrochloric acid, pepsin, rennin, and mucin. salman
Pepsin functions best in what part of the digestive system?
mouth
What parts of the human body does pepsin come from?
Pepsin is a digestive protease released by the chief cells in the stomach that functions to degrade food proteins into peptides
