Emulsin

Emulsin, or SYNAPTASE, is a peculiar ferment present in the bitter and sweet almond, which forms a constituent of all almond emulsions. When bitter almonds are bruised, and water added, the emulsin acts as a ferment on the amygdalin, and decomposes the latter into volatile oil of bitter almonds, prussic acid, grape-sugar, and water (see ALMONDS, VOLATILE OIL). The vegetable albumen of almonds is almost entirely composed of emulsin, which, when separated, is a white substance, soluble in water, and is distinguished by its remarkable power of causing the fermentation of amygdalin. It consists of carbon, hydrogen, nitrogen, and oxygen.