Pepsin
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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
Beeman's Pepsin Gum, chewing gum packaging from the American Chicle Company
Adams Pepsin Tutti Frutti Gum, marketed "For relief of indigestion and dyspepsia"
References
- ↑ Effects of pH. Retrieved 2010-04-29.