PEPSIN  , an See also:

• ENZYME (Gr. Eve uµos, leavened, from v, in, and Om, leaven)

enzyme or ferment obtained by drying the mucous lining of the fresh and healthy See also:

• STOMACH (Gr. vrbsaxos from arbga, a mouth)

stomach of a See also:

• PIG
• PIG (a word of obscure origin, connected with the Low Ger. and Dut. word of the same meaning, bigge)

pig, See also:

• SHEEP
• SHEEP (from the Anglo-Saxon sceap, a word common in various forms to Teutonic languages; e.g. the German Schaf)

sheep or See also:

• CALF
• CALF, THE GOLDEN

calf . As used in See also:

• MEDICINE

medicine it consists of a See also:

• LIGHT

light yellow-See also:

• BROWN
• BROWN, CHARLES BROCKDEN (1771-181o)
• BROWN, FORD MADOX (1821-1893)
• BROWN, FRANCIS (1849- )
• BROWN, GEORGE (1818-188o)
• BROWN, HENRY KIRKE (1814-1886)
• BROWN, JACOB (1775–1828)
• BROWN, JOHN (1715–1766)
• BROWN, JOHN (1722-1787)
• BROWN, JOHN (1735–1788)
• BROWN, JOHN (1784–1858)
• BROWN, JOHN (1800-1859)
• BROWN, JOHN (1810—1882)
• BROWN, JOHN GEORGE (1831— )
• BROWN, ROBERT (1773-1858)
• BROWN, SAMUEL MORISON (1817—1856)
• BROWN, SIR GEORGE (1790-1865)
• BROWN, SIR JOHN (1816-1896)
• BROWN, SIR WILLIAM, BART
• BROWN, THOMAS (1663-1704)
• BROWN, THOMAS (1778-1820)
• BROWN, THOMAS EDWARD (1830-1897)
• BROWN, WILLIAM LAURENCE (1755–1830)

brown or See also:

• WHITE
• WHITE, ANDREW DICKSON (1832– )
• WHITE, GILBERT (1720–1793)
• WHITE, HENRY KIRKE (1785-1806)
• WHITE, HUGH LAWSON (1773-1840)
• WHITE, JOSEPH BLANCO (1775-1841)
• WHITE, RICHARD GRANT (1822-1885)
• WHITE, ROBERT (1645-1704)
• WHITE, SIR GEORGE STUART (1835– )
• WHITE, SIR THOMAS (1492-1567)
• WHITE, SIR WILLIAM ARTHUR (1824--1891)
• WHITE, SIR WILLIAM HENRY (1845– )
• WHITE, THOMAS (1628-1698)
• WHITE, THOMAS (c. 1550-1624)

white See also:

• POWDER (through O. Fr. puldre, modern poudre, from Lat. pulvis, pulveris, dust)

powder or of See also:

• PALE (through Fr. pal, from Lat. palms, a stake, for paglus, from the stem pag- of pangere, to fix; " pole " is from the same original source)

pale yellow translucent grains or scales . It is only slightly soluble in See also:

• WATER

water and See also:

• ALCOHOL

alcohol . Pepsin is used to help gastric digestion in old See also:

• PEOPLE

people and in those in whom there is a deficient secretion of the gastric juice . It is useful in chronic catarrhal conditions of the stomach, the See also:

• DYSPEPSIA (from the Gr. prefix Sur-, hard, ill, and 'irirreiv, to digest)

dyspepsia of alcoholism, and in gastric See also:

• ULCER

ulcer and See also:

• CANCER (" THE CRAB ")
• CANCER, LUIS (d. 1549)
• CANCER, or CARCINOMA (from Lat. cancer, Gr. KapKivwga, an eating ulcer)

cancer of the stomach . Pepsin digests the albumens but is useless in the digestion of fats or carbohydrates . It may also be used to predigest albuminous foods . The following is a method of peptonizing See also:

• BEEF (through O. Fr. boef, mod. boeuf, from Lat. bos, bovis, ox, Gr. f3oiir, which show the ultimate connexion with the Sanskrit go, gaits, ox, and thus with " cow")

beef . Take } lb of minced raw lean beef, 1 See also:

• PINT (derived probably through Spanish, from Lat. pincta, pitta, a painted or marked vessel)

pint of water containing o•2 % of hydrochloric See also:

• ACID (from the Lat. root ac-, sharp; acere, to be sour)

acid, See also:

• PLACE (through Fr. from Lat. platea, street; Gr. IrAar6s, wide)

place in a See also:

• JAR

jar with 3o grs. of pepsin, set in a warm place at t to° F. for 3 See also:

• HOURS, CANONICAL

hours, stirring occasionally . Then quickly See also:

• BOIL

boil it . It is usually unnecessary to See also:

• STRAIN (through O. Fr. straindre, estraindre, mod. i treindre, from Lat. stringere, to draw tight, related to stress, stretch, string, &c.)

strain it, as the See also:

• MEAT

meat is reduced to a See also:

• FINE

fine almost impalpable powder which is readily assimilated . Many varieties of proprietary peptonizing tablets are on the See also:

• MARKET (Lat. mercatus, trade or place of trade)

market and are convenient for the preparation of peptonized See also:

• MILK (0. Eng. meoluc; from a common Indo-European root, cf. Lat. mulgere, Gr. ?t dXyetv)

milk .

The following is a method of preparing it . Take a clean See also:

• GLASS
• GLASS (O.E. glees, cf. Ger. Glas, perhaps derived from an old Teutonic root gla-, a variant of glo-, having the general sense of shining, cf. " glare," " glow ")
• GLASS, STAINED

glass quart See also:

• BOTTLE (Fr. bouteille, from a diminutive of the Lat. butta, a flask; cf. Eng. " butt ")

bottle, pour in a pint of perfectly fresh See also:

• COLD (in O. Eng. cald and ceald, a word coming ultimately from a root cognate with the Lat. gelu, gelidus, and common in the Teutonic languages, which usually have two distinct forms for the substantive and the adjective, cf. Ger. Kolte, kalt, Dutch koude

cold milk, then add a teacupful of cold water in which a peptonizing tablet has been dissolved . Submerge the bottle in a can of water at See also:

• IOO

ioo° F. for from 5 to to minutes, take out the bottle and place on See also:

• ICE (a word common to Teutonic languages; cf. Ger. Eis)

ice to prevent the further See also:

• ACTION

action of the pepsin . If no ice is convenient bring the milk to a boil for the same purpose . If the action of the pepsin be continued for a much longer See also:

• PERIOD
• PERIOD (Gr. irepioSos, a going or way round, circuit, aepi, round, and &Sis, way, road)

period the milk becomes See also:

• BITTER, KARL THEODORE FRANCIS (1867– )

bitter to the See also:

• TASTE (from Lat. taxare, to touch sharply; tangere, to touch)

taste from the development of excess of peptones . Predigested foods should not be used over a See also:

• LONG, GEORGE (1800-1879)
• LONG, JOHN DAVIS (1838– )

long period or the See also:

• DIGESTIVE

digestive functions of the stomach may See also:

• ATROPHY (Gr. It- priv., rpo4, nourishment)

atrophy from disuse . Pancreatic See also:

• SOLUTION (from Lat. solvere, to loosen, dissolve)

solution, derived from the See also:

• PANCREAS (Gr. rag, all; 1cpks, flesh)

pancreas of a pig digested in alcohol, has the See also:

• POWER [WILLIAM GRATTAN] TYRONE (1797-1841)

power of converting See also:

• STARCH

starch into See also:

• SUGAR

sugar, and albumen and See also:

• FIBRIN, or FIBRINE

fibrin into peptones . It only acts in an alkaline See also:

• MEDIUM

medium and at a temperature under 140° F . If used to peptonize milk See also:

• SODIUM [symbol Na, from Lat. natrium; atomic weight 23.00 (0=16)]

sodium bicarbonate should be added . Many commercial preparations are on the market . Trypsin, the See also:

• PRINCIPAL

principal ferment of the pancreas, also changes proteids into peptones .