Pancreatic juice

Pancreatic juice is a juice of a digestive tract which prepares a pancreas. After that it gets into a duodenum. Pancreatic juice incorporates three major enzymes which are necessary for digestion of food: fats, starchy substances and proteins. Amylase, trypsin and a lipase belongs to these enzymes. Without this digestive liquid it is impossible to provide digestion process. By sight pancreatic juice is provided by transparent colourless liquid with the high content of alkali – its pH makes about 8,3 units.

Pancreatic juice is difficult on the structure. Except enzymes, proteins, urea, creatinine, some microelements, uric acid, etc. also are a part of pancreatic juice.

Allocation and regulation of pancreatic juice is provided in the nerve and humoral pathways at secretory fibers of the sympathetic and wandering nerves, and also special hormone of secretin. It is possible to distinguish food, bile from physiological stimulators of this substance, salt and other acids.

During the day the human body develops about 2 liters of juice, however this quantity can change a little depending on influence of various factors: exercise stresses, age, structure of the eaten food.

Excess release of pancreatic juice leads pancreatitis to a disease. This chronic or acute inflammation of the body producing this juice – a pancreas. The insufficient amount of juice can be the cause of very strong appetite, but in spite of the fact that the person eats much, it all the same remains thin and does not grow stout as the food is not acquired by an organism in full.

Section: P