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.

Pepsin Media

References

  1. "Effects of pH". Retrieved 2010-04-29.