Tryp"sin (?), n. [Cr. a rubbing, fr. to rub, grind. So called because it causes proteid matter to break up or to fall apart.] physiol.

A proteolytic ferment, or enzyme, present in the pancreatic juice. Unlike the pepsin of the gastric juice, it acts in a neutral or alkaline fluid, and not only converts the albuminous matter of the food into soluble peptones, but also, in part, into leucin and tyrosin.

 

© Webster 1913.

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