Emulsin

• (n.) The white milky pulp or extract of bitter almonds. • (n.) An unorganized ferment (contained in this extract and in other vegetable juices), which effects the decomposition of certain glucosides.
Found on http://thinkexist.com/dictionary/meaning/emulsin/

Emulsin

E·mul'sin noun [ See Emulsion , Emulge .] (Chemistry) (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.
Found on http://www.encyclo.co.uk/webster/E/32

emulsin

Type: Term Pronunciation: ē-mŭl′sin Definitions: 1. A preparation or ferment derived from almonds, that contains β-glucosidase. 2. Sometimes used as a synonym for β-glucosidase.
Found on http://www.medilexicon.com/medicaldictionary.php?t=28767
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