Also 7 emulction. [ad. mod.L. ēmulsiōn-em, n. of action f. L. ēmulgēre to milk out. In Fr. émulsion.]

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  † 1.  The action of ‘milking out.’ fig. cf. EMULGE v.

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1658.  J. Robinson, Eudoxa, Pref. 4. My wished end is, by gentle concussion, the emulsion of truth.

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  † 2.  (See quot.) Obs.

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1657.  Phys. Dict., Emulsions, the steeping or dissolution by steeping of any seeds or kernels in liquor till it come to the thickness of a jelly.

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  3.  a. A milky liquid obtained by bruising almonds, etc., in water. b. Pharmacy. ‘A milky liquid, consisting of water holding in suspension minute particles of oil or resin by the aid of some albuminous or gummy material’ (Syd. Soc. Lex.). Also attrib.

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1612.  Ench. Med., II. 138. Also an emulction prepared of Almonds.

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1664.  Evelyn, Kal. Hort. (1729), 208. Emulsions of the cooler Seeds bruised.

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1712.  trans. Pomet’s Hist. Drugs, I. 22. Gourd Melons … are chiefly us’d for Emulsions.

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1875.  Darwin, Insectiv. Pl., vi. 127. Leaves immersed in an emulsion of starch are not at all affected.

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1880.  Nature, XXI. 436. A special arrangement upon a gelatine emulsion plate.

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