最終更新日：2022/12/24
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).
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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).
