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Biology 22 Online
OpenStudy (anonymous):

The pH of stomach acid is about 1.0. • What effects does this have on digestion? • What type of nutrients is broken down in the stomach, and what type of reaction is this?

OpenStudy (somy):

what do you think? tell me whatever you know about everything your question asks for

OpenStudy (somy):

why pH is so low? where does digestion occur? what happens to food in stomach?

OpenStudy (anonymous):

No because the pH is so low, but that digestion are given in three phases that when the pH is lowered and enters the stomach proteins bind hydrogen and this causes the pH to an acid level decreases.

OpenStudy (anonymous):

@Somy

OpenStudy (somy):

hmmm more like pH is low due to HCl in stomach

OpenStudy (somy):

gastric acid in other words

OpenStudy (somy):

gastric acid is secreted to stomach which is why stomach pH is low so as you eat food the first thing that happens is, you chew it some digestion happens in mouth specifically digestion of carbohydrates then food is passed down to stomach through esophagus once food reaches the stomach, stomach now mixes up food (churning) and turning it into a'chyme' in stomach digestion of proteins by pepsin occurs but ofc it continues in duodenum

OpenStudy (somy):

the type of reaction depends on what is getting broken down if we specifically speak of proteins broken down by pepsin the reaction would be hydrolysis, because to break the peptide bonds between amino acids in stomach, you need water its a reverse reaction of making a peptide bond (condensation, removal of water) but that happens easily due to the conditions in stomach. i dont know if you have to know this part but i'll tell just in case Proteins that we intake in our food, and all other proteins have their specific range of pH they can be active at, & to degrade a protein, you need to denature it, and pH is one of the ways of denaturing it. Denaturation means destroying the 3D structure of the protein, essentially by breaking down some important to structure interactions or bonds such as disulfide bonds as that happens you will end up with a loose protein chain that now can be hydrolized to amino acids ignore the details if you have not learnt about it hope it makes sense :)

OpenStudy (anonymous):

Thanks you @Somy

OpenStudy (somy):

no problem :) hope all is clear :)

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