Pancreatic juices
Pancreatic Juices
Pancreatic juices (/pænˌkriːəˈtaɪk ˈdʒuːsɪz/), also known as pancreatic secretions, are a crucial part of the digestive system. The term originates from the Greek words pankreas (all flesh) and juice (liquid obtained from a fruit or vegetable).
Definition
Pancreatic juices are a clear, alkaline secretion produced by the pancreas. They contain several enzymes, including amylase, lipase, and protease, which aid in the digestion of carbohydrates, fats, and proteins, respectively.
Function
The primary function of pancreatic juices is to facilitate digestion. They neutralize the acidity of the chyme (partially digested food) coming from the stomach, creating an optimal environment for the action of digestive enzymes.
Composition
Pancreatic juices are composed of water, electrolytes, and a variety of enzymes. These enzymes include:
- Amylase: Breaks down carbohydrates into simple sugars.
- Lipase: Splits fats into glycerol and fatty acids.
- Protease: Breaks down proteins into amino acids.
Related Terms
- Pancreas: The gland that produces pancreatic juices.
- Digestive system: The system of organs responsible for breaking down food and absorbing nutrients.
- Enzyme: A protein that speeds up chemical reactions in the body.
- Chyme: The semi-fluid mass of partly digested food expelled by the stomach into the duodenum.
External links
- Medical encyclopedia article on Pancreatic juices
- Wikipedia's article - Pancreatic juices
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