pancreatin

American  

[pan-kree-uh-tin, pang-] / ˈpæn kri ə tɪn, ˈpæŋ- /

noun

1. Biochemistry. a substance containing the pancreatic enzymes, trypsin, amylase, and lipase.

2. a commercial preparation of this substance, obtained from the pancreas of the hog or ox, and used chiefly as a digestive.

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pancreatin British  

/ ˈpæŋkrɪətɪn /

noun

1. the powdered extract of the pancreas of certain animals, such as the pig, used in medicine as an aid to digestion by virtue of the enzymes it contains

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Etymology

Origin of pancreatin

First recorded in 1870–75; pancreat- + -in ²

Example Sentences

In the same way, ordinary pepsin does not attack fatty substances; it takes pancreatin to reduce them to an emulsion.

From The Life of the fly; with which are interspersed some chapters of autobiography by Teixeira de Mattos, Alexander

Some of the more important ferments are: ptyolin of the saliva, pepsin of the stomach, and pancreatin and diastase of the intestines.

From Human Foods and Their Nutritive Value by Snyder, Harry

Like the digestive juices previously described, it owes its solvent power to its peculiar ferment principle, called pancreatin.

From A Treatise on Physiology and Hygiene For Educational Institutions and General Readers by Hutchison, Joseph Chrisman

Digestives—pepsin, pancreatin, muriatic acid and the various bitter tonics.

From Essentials of Diseases of the Skin Including the Syphilodermata Arranged in the Form of Questions and Answers Prepared Especially for Students of Medicine by Stelwagon, Henry Weightman

Such is the agency of ptyalin in the saliva, of pepsin in the gastric juice, and of pancreatin or trypsin in the secretion of the pancreas, in the processes of digestion.

From A System of Practical Medicine by American Authors, Vol. I Volume 1: Pathology and General Diseases by Various