Emulsin
Pronunciation : E*mul"sin
Part of Speech : n.
Etymology : [See Emulsion, Emulge.] (Chem.) (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.
Source : Webster's Unabridged Dictionary, 1913