American Heritage® Dictionary of the English Language, Fourth Edition
- n. The starch-digesting amylase produced by the pancreas and present in pancreatic juice.
Century Dictionary and Cyclopedia
- n. A name which has been given to the amylolytic ferment of the pancreas. See amylolysis.
GNU Webster's 1913
- n. (Physiol. Chem.) The diastase of the pancreatic juice.
- amylo- + (try)psin. (American Heritage® Dictionary of the English Language, Fourth Edition)
“The pancreatic, the most important of the digestive fluids, contains other ferments; one called amylopsin, takes up the digestion of any remaining or imperfectly converted starch left from the salivary digestion.”
“[Footnote 27: Ptyalin and amylopsin are the ferments found in the mouth and intestines, respectively.] and in the digestive juices of the intestines [Footnote 28: Ptyalin and amylopsin are the ferments found in the mouth and intestines, respectively.] cause this change.”
“The solids include mineral salts (the chief of which is sodium carbonate) and four different chemical agents, or enzymes, — trypsin, amylopsin, steapsin, and a milk-curding enzyme.”
“This action is due to the _amylopsin_, (61) which is similar to ptyalin but is more vigorous.”
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