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Webster 1913 Edition

Noun.

[See

(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.

emulsin ‎(plural emulsins)

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