EMULSIN

Noun

emulsin (plural emulsins)

(dated, enzyme) A mixture of enzymes, extracted from bitter almonds, once used to hydrolyze glucosides.

Anagrams

• lumines, melusin, unlimes

Source: Wiktionary

E*mul"sin, n. Etym: [See Emulsion, Emulge.] (Chem.) (a) The white milky pulp or extract of bitter almonds. [R.] (b) An unorganized ferment (contained in this extract and in other vegetable juices), which effects the decomposition of certain glucosides.

Source: Webster’s Unabridged Dictionary 1913 Edition

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