Why would the slight acidity make such a big difference

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Question- A student prepared a trypsin solution at pH 7.0 which failed to inhibit the enzyme. Her teacher suggested her to adding a few drops of 0.1 M HCl to the enzyme solution, which then effectively inhibited the enzyme. Why would the slight acidity make such a big difference? Hint- consider where trypsin is found in nature.

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Reference no: EM13687897

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