tryptic, a.
(ˈtrɪptɪk)
[f. trypsin, after pepsin, peptic.]
Pertaining to or of the nature of trypsin. So tryptogen (ˈtrɪptəʊdʒɛn), -gene (-dʒiːn) [-gen 1], a producer of trypsin; tryptone (ˈtrɪptəʊn) [after peptone], a peptone formed by the action of trypsin upon a protein.
| 1888 Rolleston & Jackson Anim. Life 196 Common Starfish... The cells in the caeca form enterochlorophyll, and *tryptic, peptic, and diastatic ferments. 1901 Athenæum 7 Dec. 778/3 It seems probable..that proteolytic digestion in plants is always tryptic. |
| 1900 Lancet 27 Oct. 1187/1 The hypothesis of Schiff as to the manner in which the spleen acts as a *tryptogene. |
| 1890 Billings Med. Dict., *Tryptone. |
| 1901 Athenæum 7 Dec. 778/3 Among these final products of tryptic digestion there is a substance termed *tryptophan, which has the property of giving a pink or violet colour on the addition of chlorine-water. 1902 Daily Chron. 22 Nov. 6/6 Decomposing the proteid molecule into non-proteid nitrogenous substances, such as leucin and tryptophane. |
______________________________
Add:
ˈtrypticase n. Biochem., a peptone formed by the action of pancreatin on casein.
| 1947 Jrnl. Bacteriol. LIII. 436 In the revised medium described below, the Difco peptone was replaced by ‘*trypticase’ (Baltimore Biological Laboratories). 1953 Ann. N.Y. Acad. Sci. LVI. 1037 Of seven commonly used peptones, none could be substituted for the trypticase in the basic fluid thioglycollate medium. 1978 Jrnl. Protozool. XXV. 539/1 Its principal ingredients were trypticase, yeast extract, ferric ammonium citrate, glucose, cysteine, [etc.]. 1989 Food Microbiol. VI. 245/2 The culture was maintained on trypticase soy (T.-soy) agar..slants, with incubation at 55°C for 24 h. |