Why does the enzyme trypsin get deactivated when introduced in the gastric juice of the stomach? the optimum ph for trypsin is about 8.0, which is the ph of the intestine, whereas the ph of gastric juice is 1.5 - 2.0, which is highly acidic. the optimum ph for trypsin is about 2.0, which is the ph of the intestine, whereas the ph of gastric juice is 8.0, which is highly alkaline. the optimum temperature for trypsin is about 98.6°f (37°c), which is the temperature of the intestine; whereas the temperature of gastric juice is 392 - 482°f (200°c - 250°c).

Question

Nelson Ball

Biology

27 October, 05:46

Why does the enzyme trypsin get deactivated when introduced in the gastric juice of the stomach? the optimum ph for trypsin is about 8.0, which is the ph of the intestine, whereas the ph of gastric juice is 1.5 - 2.0, which is highly acidic. the optimum ph for trypsin is about 2.0, which is the ph of the intestine, whereas the ph of gastric juice is 8.0, which is highly alkaline. the optimum temperature for trypsin is about 98.6°f (37°c), which is the temperature of the intestine; whereas the temperature of gastric juice is 392 - 482°f (200°c - 250°c).

+3

Answers (1)

Know the Answer?

Claire Lawrence · Answer 1

The correct answer is ‘the optimum pH for trypsin is about 8.0, which is the pH of the intestine, whereas the pH of gastric juice is 1.5 - 2.0, which is highly acidic’. The acid denatures the enzyme which works best in the alkali.