I was hoping that someone could help me out with a couple of questions I have remaining in a lab book for Uni.
1. Why do proteases stored in the gastric mucosa and pancreas not digest these tissues?
2. Over what ph ranges are trypsin and chymotrypsin typically active and does this reflect their working environment in vivo?
3. Is the digestion of protein in the stomach by pepsin directly important for protein breakdown per se or might there be some other purpose/benefit in production of gastric amino acids and peptides?
Anything would be super helpful!!