Webster's Revised Unabridged Dictionary (1913)

Webster's Revised Unabridged Dictionary (1913 + 1828)

Displaying 1 result(s) from the 1913 edition:

Emulsin (Page: 487)

E*mul"sin (?), n. [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.