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. [ 1913 Webster ]
n. [ From L. emulgere, emulsum: cf. F. émulsion. See Emulge. ] Any liquid preparation of a color and consistency resembling milk; as: (a) In pharmacy, an extract of seeds, or a mixture of oil and water united by a mucilaginous substance. (b) In photography, a liquid preparation of collodion holding salt of silver, used in the photographic process. [ 1913 Webster ]
n. [ From L. emulgere, emulsum: cf. F. émulsion. See Emulge. ] Any liquid preparation of a color and consistency resembling milk; as: (a) In pharmacy, an extract of seeds, or a mixture of oil and water united by a mucilaginous substance. (b) In photography, a liquid preparation of collodion holding salt of silver, used in the photographic process. [ 1913 Webster ]
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