emulsive

The 1797 edition of the Encyclopedia Britannica, for example, notes that “the emulsive liquors of vegetables may be called vegetable milks,” and that, “accordingly, emulsions made with almonds are commonly called milk of almonds.”

The sanatory evacuation of the emulsive detritus is permitted when a surface continuous with that of the external surface of the body is reached, as instanced by the escape of softened cheesy material from the lungs through a bronchus.

Associated words: emulsion, emulsify, lacteal, lactiferous, lactation milch, lactometer lactic, lactivorous, koumiss, whey, curd, serum, lactage, rennet, clabber, lactifuge, casein, curdle, posset. milkiness, n. lactescence. milkmaid, n. dairymaid. milkman, n. dairyman. milk room. dairy. milky, a. lacteal, lactean, emulsive.

It helps digest fatty matters by its emulsive powers; it has been more recently supposed to form a sort of peptone with nitrogenized articles also; but, what is more to our purpose, it turns starch into sugar even more quickly than the saliva itself.

Adj. semifluid, semiliquid; tremellose†; half melted, half frozen; milky, muddy &c. n.; lacteal, lactean†, lacteous†, lactescent†, lactiferous†; emulsive, curdled, thick, succulent, uliginous†. gelatinous, albuminous, mucilaginous, glutinous; glutenous, gelatin, mastic, amylaceous†, ropy, clammy, clotted; viscid, viscous; sticky, tacky, gooey; slab, slabby†; lentous†, pituitous†; mucid†, muculent†, mucous; gummy.