Emulsin

Emulsin

(Science: chemistry) The white milky pulp or extract of bitter almonds.

An unorganised ferment (contained in this extract and in other vegetable juices), which effects the decomposition of certain glucosides.

See: emulsion, Emulge.

Retrieved from "http://www.biology-online.org/bodict/index.php?title=Emulsin&oldid=37481"
First | Previous (Emulsifying wax) | Next (Emulsion) | Last
Please contribute to this project, if you have more information about this term feel free to edit this page.