英和和英

名詞

emulsine ‎(uncountable)

1. (archaic) Alternative form of emulsin
   • 1842, Robert Kane, Elements of Chemistry^[1], page 951:

     It is the animo-vegetal principal which constitutes the mass of the cotelydon of the almond that induces the reaction; it has been called emulsine, and appears very similar in properties and constitution to the vegetable albumen or legumine, described as the active principle in the alcoholic fermentation (See p. 893).

   • 1844, Provincial Medical and Surgical Journal^[2], page 272:

     It is known that emulsine and amygdaline are two innocent substances when they are administered by themselves, but that they develope hydrocyanic acid and become a violent poison when placed in contact.

   • 1849, The Chemical Gazette, Or, Journal of Practical Chemistry^[3]:

     This insoluble residue, even when completely washed with distilled water so as to remove all soluble matter, still furnishes the characteristic reaction of emulsine with amygdaline.

   • 1875 December 1, The American Chemist^[4], page 232:

     Coniferin is converted into grape-sugar and coniferyl alcohol under the influence of emulsine.