emulsin [
i'mʌlsin]
Emulsin \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.