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Webster 1913 Edition

Emulsin

E-mul′sin

,
Noun.
[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.

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