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 pharmacy.
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.