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See also: émulsine
- (archaic) Alternative form of
- 1842, Robert Kane, Elements of Chemistry, 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, 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:
- 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, page 232:
- Coniferin is converted into grape-sugar and coniferyl alcohol under the influence of emulsine.