ptyalinn.

Brit.

/ˈtʌɪəlɪn/, U.S.

/ˈtaɪələn/

Forms: 1800s– ptyalin, 1800s– ptyaline.

Origin: A borrowing from German. Etymon: German Ptyalin.

Etymology: < German Ptyalin (F. L. Hünefeld 1830, in Jrnl. f. Chem. u. Physik 60 139) < ancient Greek πτύαλον spittle, saliva (see ptyalagogue n.) + -in -in suffix¹. Compare French ptyaline (1833, in a translation of Berzelius). Compare also (as earlier names for the substance) German †Speichelstoff (1830 (in the source cited above) or earlier), Swedish spottämne (J. J. Berzelius 1810, in Afhandlingar i fysik, kemi och mineralogi 3 41; now rare), both literally ‘spittle matter’.

Biochemistry.

Salivary amylase.

ΘΚΠ

the world > life > the body > secretory organs > secretion > saliva > [noun] > substance in

ptyalin1833

1833 J. Johnston in Rep. Brit. Assoc. 1831–2 528 Indifferent and Alkaline Principles... Ptyalin... The name given by Hunefeld [sic] to salivary matter.

1845 G. E. Day in tr. J. F. Simon Animal Chem. I. Introd. 39 Ptyalin and pyin may be regarded as water-extracts of saliva and pus.

1872 T. H. Huxley Lessons Elem. Physiol. (ed. 6) vi. 141 The saliva..contains a small quantity of animal matter, called Ptyalin.

1925 Lancet 31 Jan. 245/2 The sticky, starchy, and sugary foods, popular in convalescence, unless thoroughly acted upon by ptyaline, form somewhat insoluble substances which stick to the teeth and putrefy.

1965 F. Gerrard Macgregor's Struct. Meat Animals (ed. 2) vii. 127 Probably the main use of ptyalin is to dissolve any particles of starch adhering to the teeth.

2004 Current Paediatrics 14 608/1 Starch digestion in the mouth is minimal and the salivary amylase (ptyalin) is inactivated as soon as it reaches the acidic environment of the stomach.

Derivatives

ˈptyalose n. Biochemistry rare a sugar formed by the hydrolysis of starch by ptyalin; maltose.

ΚΠ

1877 Lancet 29 Dec. 957/2 This sugar Nasse terms ptyalose, and he points out differences between the ptyalose of starch and of glycogen and the maltose of barley.

1908 tr. E. Abderhalden Text-bk. Physiol. Chem. iii. 39 Maltose, also called malt-sugar, maltobiose, ptyalose, and cerealose.

This entry has been updated (OED Third Edition, September 2007; most recently modified version published online March 2022).

单词	ptyalin
释义	ptyalinn. Brit. /ˈtʌɪəlɪn/, U.S. /ˈtaɪələn/ Forms: 1800s– ptyalin, 1800s– ptyaline. Origin: A borrowing from German. Etymon: German Ptyalin. Etymology: < German Ptyalin (F. L. Hünefeld 1830, in Jrnl. f. Chem. u. Physik 60 139) < ancient Greek πτύαλον spittle, saliva (see ptyalagogue n.) + -in -in suffix¹. Compare French ptyaline (1833, in a translation of Berzelius). Compare also (as earlier names for the substance) German †Speichelstoff (1830 (in the source cited above) or earlier), Swedish spottämne (J. J. Berzelius 1810, in Afhandlingar i fysik, kemi och mineralogi 3 41; now rare), both literally ‘spittle matter’. Biochemistry. Salivary amylase. ΘΚΠ the world > life > the body > secretory organs > secretion > saliva > [noun] > substance in ptyalin1833 1833 J. Johnston in Rep. Brit. Assoc. 1831–2 528 Indifferent and Alkaline Principles... Ptyalin... The name given by Hunefeld [sic] to salivary matter. 1845 G. E. Day in tr. J. F. Simon Animal Chem. I. Introd. 39 Ptyalin and pyin may be regarded as water-extracts of saliva and pus. 1872 T. H. Huxley Lessons Elem. Physiol. (ed. 6) vi. 141 The saliva..contains a small quantity of animal matter, called Ptyalin. 1925 Lancet 31 Jan. 245/2 The sticky, starchy, and sugary foods, popular in convalescence, unless thoroughly acted upon by ptyaline, form somewhat insoluble substances which stick to the teeth and putrefy. 1965 F. Gerrard Macgregor's Struct. Meat Animals (ed. 2) vii. 127 Probably the main use of ptyalin is to dissolve any particles of starch adhering to the teeth. 2004 Current Paediatrics 14 608/1 Starch digestion in the mouth is minimal and the salivary amylase (ptyalin) is inactivated as soon as it reaches the acidic environment of the stomach. Derivatives ˈptyalose n. Biochemistry rare a sugar formed by the hydrolysis of starch by ptyalin; maltose. ΚΠ 1877 Lancet 29 Dec. 957/2 This sugar Nasse terms ptyalose, and he points out differences between the ptyalose of starch and of glycogen and the maltose of barley. 1908 tr. E. Abderhalden Text-bk. Physiol. Chem. iii. 39 Maltose, also called malt-sugar, maltobiose, ptyalose, and cerealose. This entry has been updated (OED Third Edition, September 2007; most recently modified version published online March 2022). < n.1833
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