AGENTS OF ANIMAL ORIGIN 



Pepsinum. Pepsin. (U. S. & B. P.) 



A proteolytic fermeilt or enzyme obtained from the 

 glandular layer of fresh stomachs from healthy pigs, and 

 capable of digesting not less than 3000 times its own weight 

 of freshly coagulated and disintegrated egg albumin. 



Derivation. — The chopped mucous membrane of a pig's 

 stomach is macerated for several days in a weak, aqueous 

 solution of hydrochloric acid, with frequent stirring. The 

 pepsin is precipitated from this solution by the addition of 

 sodium chloride and rises to the surface. The floating mix- 

 ture is skimmed off, drained, pressed, and dried. Sometimes 

 the surface of the clean mucous membranes of the stomach 

 of pigs, calves, or sheep is simply scraped off and dried. 



Properties. — A fine, white, or yellowish-white, amorphous 

 powder, or thin, pale yellow or yellowish, transparent or 

 .translucent grains or scales, free from any offensive odor, 

 and having a mildly acidulous or slightly saline taste, 

 usually followed by a suggestion of bitterness. It slowly 

 attracts moisture when exposed to the air. Soluble, or for 

 the most part soluble, in about 100 ^^arts of water, with more 

 or less opalescence ; more soluble in water acidulated with 

 hydrochloric acid ; insoluble in alcohol, ether or chloroform. 



Dose. — D., Calves and Foals, gr.x.- 3 i. (.6-4). 



PREPARATION. 



Pepsinum saccharatum (pepsin, 1 ; sugar of milk, 9) is a weak pre- 

 paration of little value. 



Action and Uses. — Pepsin is of some value in the treat- 

 ment of dogs and young animals. It assists the digestion of 

 proteids in the stomach, but has no action on fat or carbo- 

 hydrates of the food. The drug should usually be given 

 along with hydrochloric acid, which converts any pepsinogen, 

 in the gastric tubules, into pepsin. Pepsin contains the 

 unorganized digestive ferment of the gastric juice, but is not 

 by any means the pure ferment, which has never been 

 isolated. 



