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In this work the active agent is the steapsin.

According to this theory, the fat, under the influence of the steapsin, absorbs water and splits into two substances, recognized as glycerine and fatty acid.

For bringing about these changes a substance identical in function with the steapsin of the pancreatic juice has been shown to exist in several of the tissues.

It is one of the most important of the digestive fluids, containing at least three distinct ferments, trypsin, steapsin and an amylolytic ferment, by which it acts upon all three classes of food stuffs.