emulsine

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).

1842, Robert Kane, Elements of Chemistry, page 951

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.

1844, Provincial Medical and Surgical Journal, page 272

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.

1849, The Chemical Gazette, Or, Journal of Practical Chemistry