Pepsin is the accustomed enzyme—a proteolytic ferment, acquired from the
glandular anatomy of the lining membranes of the beginning abdomen of the calm
hog—sus scrofa. It is an capital basic of the belly juice.
Pepsin occurs in the anatomy of scales, granules or as an baggy powder. It
is yellowish-white, translucent, has a appropriate odor and a peculiar, moist,
adaptable feel to the touch. To the aftertaste it is hardly acid, bitter,
saline. It is acrid in 100 locations of water, but by the accession of
hydrochloric acerbic its solubility is abundantly increased. It is baffling in
booze and chloroform.
It is accustomed in the anatomy of the delicate pepsin or as saccharated
pepsin in doses of from three to ten grains. The aspect of pepsin in atom doses
is an accomplished anatomy for administration.
Pepsin digests the nitrogenous capacity of food, converting them into
peptones. Its activity is added by the accession of hydrochloric, lactic and
citric acids.
No comments:
Post a Comment