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Where is rennin secreted?
Rennin is primarily secreted by cells in the lining of the stomach, known as chief cells. It helps in the digestion of milk protein by curdling milk in the stomach.
On what conditions is renin produced?
Renin is produced in macula densa (in the kidney) in response to low Na/Cl OR OTHER ANSWER activates angiotensin OR OTHER ANSWER when the pH of urine decreases
What does rennin do in the stomach?
Rennin is an enzyme produced in the stomach that helps curdle milk by breaking down casein, a protein found in milk. This is an important step in the digestion of milk proteins, allowing them to be more effectively digested and absorbed in the small intestine.
What substances are contained in the gastric juice?
It contains of hydrochloric acid and 2 enzymes, pepsin and rennin. the acidity of hydrochloric acid helps in activating pepsinogen and prorennin(the inactive form of pepsin and rennin respectively)
What is the fucntion of the HCI rennin?
CI rennin?
Where is rennin made?
Type your answer here.how to make rennin
What is an enzyme that separate milk solid to liquid?
Rennin is an enzyme commonly used to separate milk solids from liquid whey in cheese-making processes. It helps coagulate the milk proteins, leading to the formation of curds, which can then be separated from the liquid whey.
What enzyme is released by the juxtaglomerular cells?
Renin is the enzyme released by juxtaglomerular cells. It plays a key role in the renin-angiotensin-aldosterone system, which helps regulate blood pressure and fluid balance in the body.
What is a factor that helps create the stomach mucosal barrier?
rennin
What substance performs the function of renin to the adults?
Renin.
Who discovered rennin?
Rennin was discovered by Friedrich Ferdinand Runge in 1830. He isolated rennin from the stomach lining of calves.
What is the function of rennin?
Rennin is an enzyme produced in the stomach that helps coagulate milk proteins, aiding in the digestion of milk in infants. It is essential for the digestion of milk by breaking down casein, a major milk protein, into smaller peptides.
