EMULSIN glucase), a mixture of closely related enzymes which hydrolyze the 8 glucosides. It contains a B-glucase proper, a cyanase, an amygdalase and a lactase. It is found in many seeds and especially in the bitter almond, but also in the sweet almond and the kernel of the cherry pit The addition of a small amount of water to this seed develops the characteristic reaction and the formation of the oil of bitter almonds, containing the deadly poison prussic acid in solution. Emulsin is ex ceptionally wide in its action, owing probably to its compound nature. But it is commonly con sidered as a unit, and a specific enzyme for 8 alkyl glucosides; and all glucosides which are hydrolyzed by it are regarded as derivatives of 13-glucose. Some of its properties are erratic: it hydrolyzes isomaltose, but synthesizes glucose to maltose. Emulsin hydrolyzes the natural glucosides: aesculin amy.gdalin, androsin, arbn tin, aucubin, bankankosm, calmatambin, coni ferin, daphnin, dhurrin, gentiopicrin, helicin, in carnatrin, indican, mandelonitrile glucoside, meliatin, oleuropein, picein, prulaurasin, salicin, sambunigrin, syringin, taxicatin and verbenalin, and the synthetic 8-glucosides.
EmuIsm is prepared by digesting the oil-free pulp of ground sweet almonds with a little tolu ene or chloroform for several hours, generally overnight. The whole is then put into a cloth bag and the liquid pressed out. This is treated with acetic acid, drop by drop, until the protein has been all precipitated. The clear liquid is treated with alcohol in repeated small quanti ties until no more precipitate falls. Pouring off the liquid the precipitate is hurriedly washed with absolute alcohol and ether to remove all moisture. It is then thoroughly dried in a vacuum to a soft white powder. Consult Arm strong, E. F., 'Lactase, Maltase and Emulsin' (London 1912).