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  • Webster's Revised Unabridged Dictionary
    • n Emulsin (Chem) The white milky pulp or extract of bitter almonds.
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Century Dictionary and Cyclopedia
    • n emulsin In chem., an albuminous or caseous substance found in the white part of both sweet and bitter almonds, and making up about one quarter of their entire weight. When pure it is an odorless and tasteless white powder, which is soluble in water and acts as a ferment, converting the amygdalin of almonds into oil of bitter almonds, hydrocyanic acid, and a sugar.
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Chambers's Twentieth Century Dictionary
    • n Emulsin a peculiar ferment present in the bitter and sweet almond, which forms a constituent of all almond emulsions
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Webster's Revised Unabridged Dictionary
See Emulsion Emulge
Chambers's Twentieth Century Dictionary
Fr.,—L. emulgēre, emulsum, to milk out—e, out, and mulgēre, to milk.


In literature:

"The Art of Perfumery" by G. W. Septimus Piesse
When hydrolyzed by mineral acids or emulsin, it yields glucose and hydroquinone.
"The Chemistry of Plant Life" by Roscoe Wilfred Thatcher
The enzymes ptyalin and emulsin convert it into glucose and saligenin, ortho-oxybenzylalcohol, HO.C6H4.CH2OH.
"Encyclopaedia Britannica, 11th Edition, Volume 12, Slice 2" by Various