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amylopsin

/ˌæmɪˈlɒpsɪn/
noun
1.
an enzyme of the pancreatic juice that converts starch into sugar; pancreatic amylase
Word Origin
C19: from amylo(lysis) + (pe)psin
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
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Examples from the Web for amylopsin
Historical Examples
  • The amylopsin likewise in the pancreatic secretion acts upon the starch and dextrin, changing them to maltose.

    Dietetics for Nurses Fairfax T. Proudfit
  • amylopsin completes the digestion of starch that was begun by the saliva.

    Encyclopedia of Diet Eugene Christian
  • One part of amylopsin can change forty thousand times its bulk of starch to glucose.

    Encyclopedia of Diet Eugene Christian
  • amylopsin is much more powerful and rapid than the ptyalin of the saliva, especially on uncooked starch.

  • amylopsin, the starch-digesting enzym, appears to be very similar to ptyalin in its power to digest carbohydrates.

    Encyclopedia of Diet Eugene Christian
amylopsin in Medicine

amylopsin am·y·lop·sin (ām'ə-lŏp'sĭn)
n.
The starch-digesting amylase produced by the pancreas and present in pancreatic juice.

The American Heritage® Stedman's Medical Dictionary
Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company.
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