emulsin definition

  • noun:
    • a combination of enzymes, obtained from bitter almonds, once always hydrolyze glucosides
    • The white milky pulp or herb of sour almonds.
    • An unorganized ferment (found in this plant as well as in various other veggie juices), which effects the decomposition of certain glucosides.
    • In chem., an albuminous or caseous substance based in the white element of both nice and sour almonds, and making up about one quarter of these whole fat.
    • A mixture of enzymes, extracted from sour almonds, as soon as familiar with hydrolyze glucosides
    • The white milky pulp or herb of sour almonds.
    • An unorganized ferment (contained in this extract and in other vegetable juices), which effects the decomposition of certain glucosides.
    • In chem., an albuminous or caseous substance based in the white section of both nice and bitter almonds, and creating about one quarter of the whole body weight.
    • an assortment of enzymes, obtained from sour almonds, as soon as accustomed hydrolyze glucosides
    • The white milky pulp or plant of sour almonds.
    • An unorganized ferment (found in this herb plus in other veggie juices), which effects the decomposition of certain glucosides.
    • In chem., an albuminous or caseous substance based in the white part of both sweet and bitter almonds, and getting back together about one quarter of their whole body weight.

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  • Definition for "emulsin"
    • a combination of enzymes, obtained from bitter almonds,…
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  • Sentence for "emulsin"
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