from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A digestive enzyme of pancreatic juice that catalyzes the hydrolysis of fats to fatty acids and glycerol.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A lipase that is secreted from the pancreas to hydrolyse triglycerides to liberate the fatty acids and glycerol.
from the GNU version of the Collaborative International Dictionary of English
- n. An unorganized ferment or enzyme present in pancreatic juice. It decomposes neutral fats into glycerin and fatty acids.
from The Century Dictionary and Cyclopedia
- n. A ferment of the pancreatic secretion which to some extent resolves fats into fatty acids and glycerin.
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.
According to this theory, the fat, under the influence of the steapsin, absorbs water and splits into two substances, recognized as glycerine and fatty acid.
For bringing about these changes a substance identical in function with the steapsin of the pancreatic juice has been shown to exist in several of the tissues.
Soc. _, 1903, 31) with ferments derived from animal sources, _viz. _, lipase from pig's liver, and steapsin from the pig or ox pancreas.
Journ. _, 1900, 49) to readily hydrolyse ethyl butyrate, is found to have very little fat-splitting power, but with steapsin more favourable results have been obtained, though the yield of fatty acids in this case is considerably inferior to that given by castor seeds.