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See also: émulsine



emulsine (uncountable)

  1. (archaic) Alternative form of emulsin
    • 1842, Robert Kane, Elements of Chemistry[1], page 951:
      It is the animo-vegetal principal which constitutes the mass of the cotelydon of the almond that induces the reaction; it has been called emulsine, and appears very similar in properties and constitution to the vegetable albumen or legumine, described as the active principle in the alcoholic fermentation (See p. 893).
    • 1844, Provincial Medical and Surgical Journal[2], page 272:
      It is known that emulsine and amygdaline are two innocent substances when they are administered by themselves, but that they develope hydrocyanic acid and become a violent poison when placed in contact.
    • 1849, The Chemical Gazette, Or, Journal of Practical Chemistry[3]:
      This insoluble residue, even when completely washed with distilled water so as to remove all soluble matter, still furnishes the characteristic reaction of emulsine with amygdaline.
    • 1875 December 1, The American Chemist[4], page 232:
      Coniferin is converted into grape-sugar and coniferyl alcohol under the influence of emulsine.