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

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).

taylor · Answer

an someone please help me i really dont know this at all.

perfecta · Answer

Can't handle the pH I'm assuming. Gastric juice is fairly acidic, and very acidic conditions have detrimental consequences on enzymes, often times denaturing them and messing with their function and making them deactive.