Pancreatic lipase's optimum pH is around 8.0, which means that it works best in a weak alkaline solution.
Most of the assays use the standard pH 7.4, but the in vivo pH can not always be assumed to be the optimal pH
The pH of the kidney is the same as that of the extracellular space, namely very close to pH 7.4.
Optimal temperature for Lipase is 37 degrees.
The co-lipase is a protein co-enzyme that is needed for the optimal enzyme activity of the pancreatic lipase.
A lipase is an enzyme that catalyzes the breakdown of fats. Its optimum pH varies depending on the type of lipase. Pancreatic lipase has an optimum pH of 8.0 while stomach lipase ranges from 4.0 to 5.0.
4.0-5.0
Pancreatic lipase's optimum pH is around 8.0, which means that it works best in a weak alkaline solution.
The optimal pH depends on what you are growing. Much like soil pH, it will need to be adjusted per crop.
Basic. Trypsins have an optimal operating pH of about 8(and optimal operating temperature of about 37°C)
The optimum pH for sucrase is 2.0
An optimal pH doesn't exist: this depends on applications, situations, our desires, nature of materials and systems etc.
The pH of most yogurts is somewhere between 4.0 and 5.0. Because optimal pH tends to be the pH of the solution, the optimal pH of yogurt would be between 4.0 and 5.0 as well.
optimum pH is 7.3
Pepsin. It is located in the stomach. Pepsin helps with the breakdown of food and is a protein. A pH 2 is optimal for the human enzyme pepsin. If the pH level exceeds 7, pepsin becomes denatured or lose its structure; above pH 5,, it will increase function.