Abstract
Decreased visceral temperature has long been recognized to have a profound effect on the physiologic processes of gastric acid and pepsin secretion. William Beaumont (1833) found that the gastric juice of his patient, Alexis St. Martin, had less digestive power at room than at body temperature. Schwann (1836) confirmed Beaumont’s suggestion of the presence of a ferment in gastric juice and observed that heat above 60° C. destroyed its digestive power. Schwann named the active ferment pepsin. Kühne (1874) coined the word enzyme to describe the strong proteolytic activity of his newly found digestive ferment, trypsin, thereby bringing additional evidence to the important role of enzymes in digestion.
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Wangensteen, O.H., Ritchie, W.P., Delaney, J.P., Goodale, R.L. (1968). Kommentar Gastro-Esophageal Hypothermia. In: Spezielle Magenchirurgie. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-88225-8_19
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DOI: https://doi.org/10.1007/978-3-642-88225-8_19
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