Pepsin
Pepsin is an enzyme. It acts on proteins in the stomach, which has a low pH because of the Hydrochloric acid. It works best at a pH of about 1.5.[1] It will not work at a pH above 6.
It was the first animal enzyme to be discovered. Theodor Schwann discovered it in 1836.
Pepsin is used to make cheese.
References[change | change source]
- ↑ "Effects of pH". Retrieved 2010-04-29.
