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

See Examples For:

pancreatin

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 Henry Weightman Stelwagon

It is possible to take lactase to break down the milk sugars for example; sometimes aids such as hydrochloric acid, pepsin, and pancreatin help.

From How and When to Be Your Own Doctor by Steve Solomon

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 Joseph Chrisman Hutchison

There are probably, three distinct ferments in the pancreatic juice acting respectively on starch, fat, and proteid, but they have not been isolated, and the term pancreatin is sometimes used to suggest the three together.

From Text Book of Biology, Part 1: Vertebrata by H. G. (Herbert George) Wells

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 Alexander Teixeira de Mattos