from The American Heritage® Dictionary of the English Language, 4th Edition
- n. An enzyme complex found in intestinal and pancreatic juices that functions in the breakdown of polypeptides into amino acids.
from The Century Dictionary and Cyclopedia
- n. A ferment discovered by O. Cohnheim in the intestinal mucosa, which is capable of causing the cleavage of acid albumins and albumoses into crystalline end-products of proteolytic digestion, but which is without effect upon the native albumins. It acts in neutral or feebly alkaline media. A similar ferment has apparently been found also in the vegetable world.
The most likely and simplest explanation is that when cooked meat is ingested, all the proteins have become non-soluble and can not be made soluble except by the action of digestive juices: pepsin, trypsin and erepsin.
The digestive juices [Footnote 47: The pepsin and hydrochloric acid of the stomach, the trypsin of the pancreatic juice, and the erepsin of the intestinal juice digest proteins.] of these organs change protein into soluble forms.