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| Name | 👨🌾 What is pH and why is it important? - Enzymes - Biology 🧑🏽🔬 |
| Video Uploader | Video From iitutor.com |
| Upload Date | This Video Uploaded At 19-12-2015 06:51:57 |
| Video Discription | 📌 Receive Comprehensive Mathematics Practice Papers Weekly for FREE Click this link to get: ▶️▶️▶️ https://iitutor.com/email-list/ ◀️◀️◀️ pH is a measure of the acidity or basicity of a solution. Most food we eat is acidic. Our stomach produces very strong acids. This acid helps us digest our food and kills microorganisms that may harm us. Our blood has a pH of about 7.4 (quite neutral and similar to water). One of the few foods that we eat that is basic is beans- and we all know the results of that! Acids: are substances with hydrogen ions (H+) and a pH lower than 7; the more H+ ions, the stronger the acid. Acids taste sour. Examples of Acids are vinegar, citrus fruits, and coca cola. Bases: are substances with hydroxide ions (OH-) and a pH greater than 7. The more OH- ions, the stronger the base. Bases taste bitter and feel slippery (soaps are actually basic). Examples of Bases are bleach, ammonia and most cleaning products. The environment's acidity or alkalinity (basicity) is also important for enzyme functioning. This is measured on the pH scale, which ranges from 0 to 14. Substances with a pH of 7 are neutral. A pH reading of 0-6 means a substance is acidic, and a pH of 8-14 means an alkaline substance. Enzymes work best within a narrow pH range - any variation above or below the specific level reduces their activity rate. Levels of alkalinity or acidity outside of the optimum pH for an enzyme have a similar effect to that of temperature change - they alter the enzyme's shape and slow down or stop its functioning. Within cells, most enzymes function at or near neutral pH, but enzymes in the digestive tract function in an acidic or alkaline environment. For example, the protein-digesting enzyme rennin, found in gastric juice in the stomach, function best in a strong acid. Rennin’s role in digestion is to curdle or coagulate milk in the stomach. If milk were not coagulated, it would rapidly flow through the stomach and miss the opportunity to digest its proteins. A commercial form of rennin, rennet, is used in manufacturing cheese and preparing junkets. Pepsin is a powerful enzyme in gastric juice that digests proteins such as those in meat, eggs, seeds, or dairy products and breaks them down into peptides. These peptides are absorbed from the intestine into the bloodstream or are broken down further by pancreatic enzymes. Pepsin is released by the stomach in an inactive form and is converted to pepsinogen (active) when activated by Hydrochloric acid (HCl) in the stomach. Its optimal pH is around pH 2. Why is this? The salivary enzyme amylase, found in saliva, helps break down starch and functions best in a weak acidic condition (around pH 6.7-7.0). The action of amylase on starch stops when the food passes into the stomach because of the low pH of gastric juice. Extremes of pH, like temperature, cause the enzymes to denature. For example, in a mammalian stomach, the conditions are very acidic, with a pH of between 1.5 and 2. The enzymes involved in chemical digestion in the stomach work best in the acidic conditions found there. These enzymes stop working when the food moves through to the small intestine, where conditions are alkaline, with a pH of 7.5–8.8. |
| Category | Education |
| Tags | Biology | pH | yt:cc=on |
