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amylopsin

British  
/ ˌæmɪˈlɒpsɪn /

noun

  1. an enzyme of the pancreatic juice that converts starch into sugar; pancreatic amylase

"Collins English Dictionary — Complete & Unabridged" 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

Etymology

Origin of amylopsin

C19: from amylo ( lysis ) + ( pe ) psin

Example Sentences

Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.

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.

From The Chemistry of Food and Nutrition by Duncan, A. W.

The amylopsin likewise in the pancreatic secretion acts upon the starch and dextrin, changing them to maltose.

From Dietetics for Nurses by Proudfit, Fairfax T.

A similar action takes place in the mouth as the result of the ptyalin in the salivary juices and in the intestines from the action of the starch-splitting enzyme, amylopsin, in the pancreatic juice.

From Dietetics for Nurses by Proudfit, Fairfax T.