Defn: In an emulous manner.
EMULOUSNESS
Em"u*lous*ness, n.
Defn: The quality of being emulous.
EMULSIC
E*mul"sic, a.
Defn: Pertaining to, or produced from, emulsin; as, emulsic acid.
Hoblyn.
EMULSIFY
E*mul"si*fy, v. t. Etym: [Emulsion + -fy.]
Defn: To convert into an emulsion; to form an emulsion; to reduce from an oily substance to a milky fluid in which the fat globules are in a very finely divided state, giving it the semblance of solution; as, the pancreatic juice emulsifies the oily part of food.
EMULSIN E*mul"sin, n. Etym: [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.
EMULSION
E*mul"sion, n. Etym: [From L. emulgere, emulsum: cf. F. émulsion. See
Emulge.]
Defn: 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.