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Pancreatin

Abstract

Pancreatin is an aqueous extract of fresh beef or hog pancreas. It has varying degrees of proteolytic, lipolytic and diastatic activity depending on how far it has been purified. The enzymes of pancreatic extracts are most active at 50°C at a pH between 7.5 and 9.0. When dried they remain stable indefinitely under ordinary storage conditions.

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