During digestion in the stomach, the protease enzyme pepsin breaks down proteins into soluble amino acids. This reaction can be monitored using a cloudy suspension of egg white (albumen) protein, which becomes clear as the protein is digested.

Devise a method to determine the optimum pH for this pepsin enzyme.

You may use standard laboratory equipment and the solutions listed in the box.

egg white (albumen) suspension     pepsin solution     distilled water
a range of pH buffer solutions