No is the answer. Sodium hydroxide is is such a strong alkali that it will 'burn' the cells just like acid does. So it is not found in body. Instead you have sodium bi carbonate. But you have very strong acid in stomach. Hydrochloric acid. Imagine acidity go on increasing ten times as you go from 6 to 5 and 5 to 4. And pH in stomach is 1 to 2. (Why does not stomach is 'not' charred at this pH ?) Pepsin works in high acidic pH only and almost stop working at 5.5 pH. So no question of digestion in sodium hydroxide, which is strong alkali with very high pH. If you lower the pH pepsin starts working again.
HCL (hydrochloric acid) begins digestion in stomach.
Pepsin is a digestive enzyme released by the chief cells in the stomach. It breaks down proteins into smaller fragments to prepare the body for digestion.
The enzyme with lowest pH optimum is pepsin. Pepsin works in the stomach in an acidic environment and aids in digestion.
While fiber may increase stool volume and slow the rate of digestion (at least insoluble fiber), the actual process of digestion would be unaffected by fiber, as compared to the effects of amylase and pepsin in the GI tract.
The main enzyme in the Stomach is Pepsin which is used to digest protein. Only protein digestion occurs in the stomach and almostt no absorption, (only a little alcohol). This protein is not secreted as its active form (ie not as pepsin) but as the Zymogen (the inactive precursor to proteins) Pepsinogen which cleaves in a low pH to form the active enzyme.
it depends on the concentration of NaOH, pepsin, buffer used, ... that cannot be answered in that way...
The stomach uses peristalsis and pepsin to aid digestion.
pepsin, coca
pepsin
No
Mechanical
The enzyme that catalyzes the digestion of peptides in the small intestine is pepsin. Pepsin is released by the mucosal lining of the stomach.
for pepsin, the end products of digestion are peptides
converted by pepsin.
pepsin
the answer is pepsin.
Trypsin completes the digestion of proteins. Pepsin in the stomach starts the digestion of proteins.