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Pepsin is a liquid your stomach makes. Its job is to break food — especially the protein in meat, eggs, and milk — into smaller pieces your body can take in. You do not see it or taste it; it works quietly after you eat, together with the acid in the stomach. Doctors and science teachers use this word; it is not a dinner-table word. Though actually, pepsin is only one of several such in the gut, and it mainly starts the work on protein, not on sugar or fat. Without enough acid, it does not work well, which is why people talk about pepsin and stomach acid as a pair.
胃蛋白酶
原始詞典資料1 筆記錄
以下是外部詞典記錄的用法,原文照列,我們還沒有寫成教學內容。上面的說明才是我們自己寫的;有些用法可能上面已經講過了。
pepsinnoun/ˈpɛpsɪn/
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biochemistrybiologychemistryA digestive enzyme that chemically digests, or breaks down, proteins into shorter chains of amino acids.
資料來源:英文維基詞典 English Wiktionary(CC BY-SA 4.0)。 原文照列,未經改寫。