pepsin

(pep’sin) [L. peps i’num, from Gr. πέψις digestion]. A ferment found in the gastric juice, capable of digesting proteins by changing them into peptones. The chemic proce involved consists of a splitting of the protein into anti albumose and hem i albumose, the former of which is changed into anti peptone, the latter into hem i peptone. Pepsin is used in medicine as a digestant and as a remedy for dyspepsia. It is usually prepared from the stomachs of pigs. Dose, 10- 15 gt. (0.66-1 gm.); of wine (vi’num pep’ sin i), 3-1 fl.oz. (16-32 cc). aromatic p., a mixture of 10 per cent. of pepsin with tartaric acid, sodium chlorid, and milk-sugar. ostr trich-p., a pepsin prepared in Argentina from the gizzard of the ostrich or rhea. saccharated p. (L. peps i’num Sacchara’tum), pepsin (10 parts) mixed with sugar of milk (go parts). Dose, 10-30 gr. (0.66-2 gm.). solution of p. (liquor peps i’ni), a solution of