Latin, Pancreatinum

Eng., Pancreatin. A mixture of enzymes naturally existing in the pancreas of warm-blooded animals, usually obtained from the fresh pancreas of the hog (Sus scrofa) or the ox (Bos taurus).

It converts not less than 25 times its own weight of starch into soluble carbohydrates.

A cream-colored powder having a faint, peculiar, not unpleasant odor and a somewhat meat-like taste.

Average Dose

8 grains (0.5 Gm.).

Therapeutic Action

Digestant.

Uses

To aid digestion and to predigest food. Not often prescribed as such, but is employed in the form of the various ready-prepared or proprietary preparations.