chym-, chymo-, chymi-
(Greek: juice, liquid; the semifluid material resulting from the partial digestion of food)
"Remember that chyme rhymes with slime and that the slime rhyme is the correct pronunciation and it is also what food looks like after the stomach has done its job and is ready to send it down to the next digestive process."
The chyme is the partly digested food which comes from the stomach into the intestine and is very acid and gray in color, containing salts and sugars in solution, and the animal food is softened into a semi-liquid mass where it is then converted into chyle (round-white fat particles that are formed in the small intestine during digestion)."2. Etymology: chyme comes from a Greek root that means "juice" or "liquid".
2. A crystallizable enzyme that coagulates milk, that occurs especially with pepsin in the gastric juice of young animals and is obtained as a yellowish powder, grains, or scales usually by extraction of the mucous membrane of the fourth stomach of calves, and which is used chiefly in making cheese and casein for plastics.
2. A pancreatic digestive enzyme that catalyzes the hydrolysis of certain proteins in the small intestine into polypeptides and amino acids.
2. The purple or black-and-blue area resulting from a bruise.
A bruise or contusion or ecchymosis is a kind of injury, usually caused by blunt impact, in which the capillaries are damaged, allowing blood to seep into the surrounding tissue.
Normally minor, but painful, bruises can be serious, leading to hematoma, or can be associated with serious injuries, including fractures and internal bleeding. Minor bruises are easily recognized by their characteristic blue or purple color in the days following the injury.
This chym- unit is directly related to the chyl- family group.