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Of or pertaining to the pancreas; as, the pancreatic secretion, digestion, ferments. Pancreatic juice (Physiol.), a colorless alkaline fluid secreted intermittently by the pancreatic gland. It is one of the most important of the digestive fluids, containing at least three distinct ferments, trypsin, steapsin and an amy…

The diastase of the pancreatic juice.

A body formed from albumin by pancreatic and gastric digestion. It is convertible into antipeptone.

A product of gastric and pancreatic digestion, differing from hemipeptone in not being decomposed by the continued action of pancreatic juice.

A soluble product (proteose) formed in the gastric and pancreatic digestion of casein and caseinogen.

t is also formed from starchy food by the action of the amylolytic ferments of saliva and pancreatic juice.

globules are in a very finely divided state, giving it the semblance of solution; as, the pancreatic juice emulsifies the oily part of food.

parately in the blood. It is insoluble in water, but is readily digestible in gastric and pancreatic juice.

A product of the gastric and pancreatic digestion of albuminous matter.

e. It is an insoluble substance, and, unlike elastin, is not dissolved even by gastric or pancreatic juice. By decomposition with sulphuric acid it yields leucin and tyrosin, as does albumin. Called also epidermose.

e, crystalline, nitrogenous substance formed in the decomposition of albuminous matter by pancreatic digestion, by the action of boiling dilute sulphuric acid, and by putrefaction. It is also found as a constituent of various tissues and organs, as the spleen, pancreas, etc., and likewise in the vegetable kingdom. Chem…

d from starch by the action of distance of malt, and the amylolytic ferment of saliva and pancreatic juice. It resembles dextrose, but rotates the plane of polarized light further to the right and possesses a lower cupric oxide reducing power.

all vertebrates. It is usually elongated and light-colored, and its secretion, called the pancreatic juice, is discharged, often together with the bile, into the upper part of the intestines, and is a powerful aid in digestion. See Illust. of Digestive apparatus.

One of the digestive ferments of the pancreatic juice; also, a preparation containing such a ferment, made from the pancreas of animals, and used in medicine as an aid to digestion.

n small quantity by the peptic digestion of proteids. It can be converted into peptone by pancreatic juice, but not by gastric juice.

to which albuminous portions of the food are transformed by the action of the gastric and pancreatic juices. Peptones are also formed from albuminous matter by the action of boiling water and boiling dilute acids.

One of a class of soluble products formed in the digestion of proteids with gastric and pancreatic juice, and also by the hydrolytic action of boiling dilute acids on proteids. Proteoses are divided into the two groups, the primary and secondary proteoses.

An unorganized ferment or enzyme present in pancreatic juice. It decomposes neutral fats into glycerin and fatty acids.

A proteolytic ferment, or enzyme, present in the pancreatic juice. Unlike the pepsin of the gastric juice, it acts in a neutral or alkaline fluid, and not only converts the albuminous matter of the food into soluble peptones, but also, in part, into leucin and tyrosin.

The peptone formed by pancreatic digestion; -- so called because it is formed through the agency of the ferment trypsin.