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.
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.
