Pepsin to Percher
(Pep"sin) n. [Gr. a cooking, digesting, digestion, fr. to cook, digest: cf. F. pepsine. Cf. Dyspepsia.]
(Physiol. Chem.) An unorganized proteolytic ferment or enzyme contained in the secretory glands of the
stomach. In the gastric juice it is united with dilute hydrochloric acid (0.2 per cent, approximately) and
the two together constitute the active portion of the digestive fluid. It is the active agent in the gastric
juice of all animals.
As prepared from the glandular layer of pigs' or calves' stomachs it constitutes an important article of
(Pep`sin*hy`dro*chlo"ric) a. (Physiol. Chem.) Same as Peptohydrochloric.
(Pep*sin"o*gen) n. [Pepsin + -gen.] (Physiol. Chem.) The antecedent of the ferment
pepsin. A substance contained in the form of granules in the peptic cells of the gastric glands. It is
readily convertible into pepsin. Also called propepsin.
(Pep"tic) a. [L. pepticus, Gr. . See Pepsin.]
1. Relating to digestion; promoting digestion; digestive; as, peptic sauces.
2. Able to digest. [R.]
Tolerably nutritive for a mind as yet so peptic.Carlyle.
3. (Physiol. Chem.) Pertaining to pepsin; resembling pepsin in its power of digesting or dissolving albuminous
matter; containing or yielding pepsin, or a body of like properties; as, the peptic glands.
1. An agent that promotes digestion.
2. pl. The digestive organs.
Is there some magic in the place,Tennyson.
Or do my peptics differ?
(Pep"tics) n. The science of digestion.
(Pep"to*gen) n. [Peptone + -gen.] (Physiol.) A substance convertible into peptone.
(Pep`to*gen"ic) a. Same as Peptogenous.
(Pep*tog"e*nous) a. (Physiol. Chem.) Capable of yielding, or being converted into, peptone.
(Pep`to*hy`dro*chlo"ric) a. [See Peptone, and Hydrochloric.] (Physiol. Chem.)
Designating a hypothetical acid (called peptohydrochloric acid, pepsinhydrochloric acid, and chloropeptic
acid) which is supposed to be formed when pepsin and dilute (0.1-0.4 per cent) hydrochloric acid are
(Pep"tone) n. (Physiol. Chem.) (a) The soluble and diffusible substance or substances into
which albuminous portions of the food are transformed by the action of the gastric and pancreatic juices.
Peptones are also formed from albuminous matter by the action of boiling water and boiling dilute acids.
(b) Collectively, in a broader sense, all the products resulting from the solution of albuminous matter in
either gastric or pancreatic juice. In this case, however, intermediate products such as antialbumose,
hemialbumose, etc., are mixed with the true peptones. Also termed albuminose.
Pure peptones are of three kinds, amphopeptone, antipeptone, and hemipeptone, and, unlike the
albumose bodies, are not precipitated by saturating their solutions with ammonium sulphate.