The optimum pH for sucrase is 2.0
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.
PH 6.0 to 6.5 in the morning PH 6.5 and 7.0 in the evening
The optimal pH for pepsin and rennin is about the same, 2.0 and 3.4 respectively. Pepsin is slightly more acidic.
I'm really not sure
The optimal pH for trypsin is 8. It is found in the small intestine and digests proteins and polypeptides there.
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)
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
The optimum PH of pepsin ranges between 1.0 and 4.0. Pepsin exhibits about 90 percent of the maximum activity and about 35% of the maximum activity.
PH 6.0 to 6.5 in the morning PH 6.5 and 7.0 in the evening
5-6 is optimal
Optimal growth below pH 1
The optimal pH for pepsin and rennin is about the same, 2.0 and 3.4 respectively. Pepsin is slightly more acidic.
Pancreatic lipase's optimum pH is around 8.0, which means that it works best in a weak alkaline solution.
pH 10 and 12