Lexic.us

Definition of Emulsin

1. n. The white milky pulp or extract of bitter almonds.

Definition of Emulsin

1. Noun. (dated enzyme) A mixture of enzymes, extracted from bitter almonds, once used to hydrolyze glucosides ¹

¹ Source: wiktionary.com

Definition of Emulsin

1. a type of enzyme [n -S] - See also: enzyme

Medical Definition of Emulsin

1. The white milky pulp or extract of bitter almonds. An unorganised ferment (contained in this extract and in other vegetable juices), which effects the decomposition of certain glucosides. See: Emulsion, Emulge. Source: Websters Dictionary (01 Mar 1998)

Lexicographical Neighbors of Emulsin

Literary usage of Emulsin

Below you will find example usage of this term as found in modern and/or classical literature:

1. The Chemical News and Journal of Industrial Science (1908)
"The Hydrolysis of Amygdalin by emulsin." Part I. By SAMUEL JAMES MANSON AULD. By means of specially devised apparatus, the hydrolysis of amygdalin by ..."

2. Botanical Microtechnique: A Hand-book of Methods for the Preparation by A[lbrecht] Zimmermann (1893)
"But Guignard has recently tried to determine the location of emulsin and ... solution of emulsin, is plainly to be regarded as the seat of amygdalin. ..."

3. Journal of the American Chemical Society by American Chemical Society (1912)
"... THEIR INTER-REACTIONS WITH emulsin. BY VERNON K. KRIEBLE. Received March 11, 1912. In a previous communication1 from this laboratory, it was proved that ..."

4. General Chemistry of the Enzymes by Hans von Euler, Thomas Henry Pope (1912)
"ENZYMES OF emulsin 1. ji-G ... The first quantitative investigation of emulsin was made ... emulsin."

5. Hand-book of Chemistry by Leopold Gmelin, Henry Watts (1871)
"Contains 21-80 pc C., 21-36 N., 4-87 П., 2-51 S., and 2Ü-46 0. (Blondeau, Compt. rend. GO, 860; Krit. Zeitschr. 8, 419). emulsin. ..."

6. Elements of Chemistry: For the Use of Colleges, Academies, and Schools by Victor Regnault (1853)
"... but in its stead a very remarkable substance, called amygdalin, which is converted in the oil by the action of a second substance, called emulsin. ..."

7. Physical Chemistry for Physicians and Biologists by Ernst Cohen (1903)
"emulsin (curve 5) from sweet almonds, upon indican, which is thereby broken up into ... We have already discussed this in the case of emulsin (see p. 37). ..."

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