Hence, if the almond paste is quickly heated to boiling, the emulsin becomes inoperative before all the amygdalin is decomposed, and a portion of it being consequently lost, the yield is insufficient.
The emulsin contained in the almonds possesses only within certain limits of temperature the power of decomposing amygdalin, and, if heated to 176° F.
However, two enzymes, namely, the emulsin of almond kernels, and myrosin of black mustard seeds, each hydrolyze a considerable number of glucosides.
Emulsin also decomposes amygdalin directly into these compounds without the intermediate formation of mandelic nitrile glucoside.
The enzyme maltase decomposes it into glucose and mandelic nitrile glucoside; the latter is broken down by emulsin into glucose, benzaldehyde and prussic acid.
The enzymes ptyalin and emulsin convert it into glucose and saligenin, ortho-oxybenzylalcohol, HO.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "emulsin" in a variety of sentences. We hope that you will now be able to make sentences using this word.
