Why does the enzyme trypsin get deactivated when introduced in the gastric juice of the stomach?

I'm assuming that the enzyme trypsin gets deactivated when introduced in the gastric juice of the stomach because it cannot survive in such harsh pH conditions. Gastic juice is highly acidic, and tends to dissolve everything that happens to fall into it, especially enzymes, because it often denatures them, messing up with their function and making them deactive.

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