E*mul"sin\, n. [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.
Webster's Revised Unabridged Dictionary, © 1996, 1998 MICRA, Inc.
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