A preparation made from the pancreas of the pig. Pancreatic extract digests starchy and proteid substances, and pancreatin, while not given alone as a medicine, is very largely used in preparing artificially digested foods, viz.: pancreatized milk, eggs, oysters, soups, broths, etc.

The principle followed in making pancreatized food is that by subjecting it to the action of pancreatin in the presence of moderate heat, the process of digestion takes place, and may be made complete or only partly so, according to the length of time during which they are in contact.

The digestive process is stopped by heat at the boiling point, or by extreme cold. For this reason artificially digested foods, having reached the point desired, are either brought quickly to a boil or else are put on ice.

Milk, if thoroughly digested, has a slightly bitter taste, which is not noticeable if the process has been short or complete.

The ferments, pepsin, pancreatin, and diastase, which promised so much for dyspepsia, and all the ills of bad digestion, have passed into disuse, and even the use of alkalies and acids is not so prevalent as it once was, many physicians preferring to use remedies that strengthen the digestive organs and add to their normal function by putting them into a condition to furnish the ferments in proper consistency and proportion. Many of the patented digestive compounds contain diastase, and, while aiding the breaking up of starch in the alimentary canal, are detrimental to the cells and the function of the parts. Average dose, gr. viii.-0.5 Gm.