Lexic.us

Definition of Amylase

1. Noun. Any of a group of proteins found in saliva and pancreatic juice and parts of plants; help convert starch to sugar.

Definition of Amylase

1. Noun. (enzyme) Any of a class of digestive enzymes, present in saliva, that break down complex carbohydrates such as starch into simpler sugars such as glucose. ¹

¹ Source: wiktionary.com

Definition of Amylase

1. an enzyme [n -S] - See also: enzyme

Medical Definition of Amylase

1. An enzyme produced in the pancreas and salivary glands. Elevation of the blood amylase is common in conditions of pancreatitis. (27 Sep 1997)

Amylase Pictures

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Lexicographical Neighbors of Amylase

Literary usage of Amylase

Below you will find example usage of this term as found in modern and/or classical literature:

1. Proceedings of the Society for Experimental Biology and Medicine (1903)
"Since the levels of amylase are low, the amounts of calcium packaged with ... With such stimulation, the amylase levels are very high and virtually all of ..."

2. Enzymes and Their Applications by Jean Effront, Samuel Cate Prescott (1902)
"The enzyme called amylase, or simply diastase, is a soluble ferment ... amylase is widely distributed in nature. It is found in barley, oats, rice, maize, ..."

3. Enzymes and Their Applications by Jean Effront, Samuel Cate Prescott (1902)
"amylase. Presence ^of amylase in vegetable and animal cells. ... The enzyme called amylase, or simply diastase, is a soluble ferment hydrating starch and ..."

4. Digestive Diseases in the United States: Epidemiology and Impact edited by James E. Everhart (1995)
"The degree of serum amylase elevation does not correlate with the degree of severity ... Serum amylase activity may not be elevated in acute pancreatitis, ..."

5. International Medical and Surgical Surveyby American Institute of Medicine by American Institute of Medicine (1922)
"In this case, too, malt amylase lost 57% of its original activity relatively quickly. The action of sodium chlorid showed that the fluorin ion and ..."

6. General Chemistry of the Enzymes by Hans von Euler, Thomas Henry Pope (1912)
"amylase The chemical process of the hydrolysis of starch presumably takes place in several phases, in which the dextrins formed as intermediate products are ..."

7. A Lifelong Passion: Nicholas and Alexandra: Their Own Story by Andrei Maylunas (2005)
"The effects of nicotine on the pH of acinar suspension, amylase release and on amylase response stimulated by carbachol were examined in isolated rat ..."

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