Pancreatic Juice And Intestinal Digestion

Pancreatic juice contains several ferments: (1) Amylopsin, resembling the ptyalin of the saliva, which finishes the digestion of starch that had been begun in the mouth by the ptyalin; (2) trypsin, a ferment like pepsin, capable of converting proteids into peptones; (3) a milk curdling ferment, like rennet; (4) steapsin, capable of decomposing fats into fatty acids and glycerine; possibly, also, a fifth ferment that emulsifies the fats, dividing them into smaller and smaller droplets, until they can be taken up by the cells lining the intestines and so pass into the blood. The blood deposits them between the bundles of muscle ready for use when needed.