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).
1844,Provincial Medical and Surgical Journal, page 272:
It is known that emulsine and amygdaline are two innocent substances when they are administered by themselves, but that they develope hydrocyanic acid and become a violent poison when placed in contact.
1849,The Chemical Gazette, Or, Journal of Practical Chemistry:
This insoluble residue, even when completely washed with distilled water so as to remove all soluble matter, still furnishes the characteristic reaction of emulsine with amygdaline.
1875 December 1,The American Chemist, page 232:
Coniferin is converted into grape-sugar and coniferyl alcohol under the influence of emulsine.