According to Biologists, the optimum temperature for pepsin ranges from 37 degrees Celsius to 42 degrees Celsius which are perfect human body temperatures.
37
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Pepsin activity would decrease. At a very low temperature pepsin would be inactive.
10o Celsius = 50o Fahrenheit, which may be a little low for the optimum efficiency of the pepsin enzyme.
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.
Pepsin is a type of protease that works mainly in the stomach. As a result, its optimum pH is around 2. The high acidity is provided by the hydrochloric acid in the stomach.
Heat affect any enzyme and so pepsin. A temperature about 80 degrees can degarade most of the proteins and pepsin. At this temperature pepsin loose its structure and can not be active after that.
The optimum temperature for pepsin is between 30 degrees Celsius and 40 degrees Celsius. Activity has been reported outside of this range.
Pepsin activity would decrease and at a very low temperature pepsin would be inactive.
Pepsin activity would decrease. At a very low temperature pepsin would be inactive.
10o Celsius = 50o Fahrenheit, which may be a little low for the optimum efficiency of the pepsin enzyme.
Pepsin activity would decrease and at a very low temperature pepsin would be inactive.
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.
Pepsin is a type of protease that works mainly in the stomach. As a result, its optimum pH is around 2. The high acidity is provided by the hydrochloric acid in the stomach.
That's the average human body temperature.
As you increase the temperature at first the activity of an enzymes will also increase, so the reaction will go faster. At a certain temperature, called the optimum temperature, the enzyme will work at its maximum rate. Above the optimum temperature the enzyme activity decreases. This is due to the loss of shape by the enzyme molecules, a process called denaturation. In mammals, most enzyme shave an optimum temperature of about 37 oC. Roughly speaking, the rate of an enzyme reaction doubles for each 10 oC rise in temperature, until the optimum temperature is reached. pH affects enzymes in a similar way. At a low pH many enzymes have a low activity. As the pH increases the enzyme activity increases until the optimum pH at which the enzyme has maximum activity. Above this pH enzyme activity decreases. These effects are also dueto denaturation of the enzyme molecules at extreme pH values. Many enzymes work best at around pH 7.0. An important exception is pepsin, a protein-digesting (protease) enzyme in the stomach. This works at low pH values such as those found in the stomach (around pH 2.0), due to the presence of hydrochloric acid.
Heat affect any enzyme and so pepsin. A temperature about 80 degrees can degarade most of the proteins and pepsin. At this temperature pepsin loose its structure and can not be active after that.
The optimum pH of pepsin is pH2. Pepsin is found in the stomach and it is protease enzyme that digest protein into smaller molecule. The stomach is suitable place for it because it is acidic , so it's activity increases in the acidic environment.
Pepsin is therefore acidic since the pH in the stomach is 2