Definitions
from The American Heritage® Dictionary of the English Language, 5th Edition.
- noun The starch-digesting amylase that is produced by the pancreas and is present in pancreatic juice.
from The Century Dictionary.
- noun A name which has been given to the amylolytic ferment of the pancreas. See
amylolysis .
from the GNU version of the Collaborative International Dictionary of English.
- noun (Physiol. Chem.) The diastase of the pancreatic juice.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun biochemistry A
pancreatic form ofamylase .
Etymologies
from The American Heritage® Dictionary of the English Language, 4th Edition
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Examples
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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.
The Chemistry of Food and Nutrition A. W. Duncan
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[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.
School and Home Cooking Carlotta Cherryholmes Greer
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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.
Physiology and Hygiene for Secondary Schools Francis M. Walters
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This action is due to the _amylopsin_, (61) which is similar to ptyalin but is more vigorous.
Physiology and Hygiene for Secondary Schools Francis M. Walters
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