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Online Acronyms & meanings of acronyms

Acronyms & AI meanings

  • ETO
  • ETO

    Efforts to Outcomes

    ETO

  • PIP
  • PIP

    Product Introduction Process

    PIP

  • ITYB
  • ITYB

    Intellectually Talented Youth Bulletin

    ITYB

  • FND
  • FND

    Focal Neurological Deficit

    FND

  • FADOM
  • FADOM

    Faculdades Integradas do Oeste de Minas

    FADOM

  • DAFL
  • DAFL

    Dallas Amateur Football League

    DAFL

  • GESPIN
  • GESPIN

    Gesture and Speech in Interaction

    GESPIN

  • RCSP
  • RCSP

    Retrograde Coronary Sinus Perfusion

    RCSP

  • AMM
  • AMM

    Australian Mining and Metallurgy

    AMM

  • GDR
  • GDR

    General Description of each Road

    GDR

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EMULS

  • Colostrum
  • n.

    A mixture of turpentine and the yolk of an egg, formerly used as an emulsion.

  • Amygdalate
  • n.

    An emulsion made of almonds; milk of almonds.

  • Milk
  • n.

    An emulsion made by bruising seeds; as, the milk of almonds, produced by pounding almonds with sugar and water.

  • Emulsive
  • a.

    Producing or yielding a milklike substance; as, emulsive acids.

  • Emulsive
  • a.

    Softening; milklike.

  • Emulsin
  • n.

    An unorganized ferment (contained in this extract and in other vegetable juices), which effects the decomposition of certain glucosides.

  • Emulsic
  • a.

    Pertaining to, or produced from, emulsin; as, emulsic acid.

  • Orgeat
  • n.

    A sirup in which, formerly, a decoction of barley entered, but which is now prepared with an emulsion of almonds, -- used to flavor beverages or edibles.

  • Synaptase
  • n.

    A ferment resembling diastase, found in bitter almonds. Cf. Amygdalin, and Emulsin.

  • Glyconin
  • n.

    An emulsion of glycerin and the yolk of eggs, used as an ointment, as a vehicle for medicines, etc.

  • Emulsin
  • n.

    The white milky pulp or extract of bitter almonds.

  • Emulsive
  • a.

    Yielding oil by expression; as, emulsive seeds.

  • Emulsify
  • v. t.

    To convert into an emulsion; to form an emulsion; to reduce from an oily substance to a milky fluid in which the fat globules are in a very finely divided state, giving it the semblance of solution; as, the pancreatic juice emulsifies the oily part of food.

  • Chyle
  • n.

    A milky fluid containing the fatty matter of the food in a state of emulsion, or fine mechanical division; formed from chyme by the action of the intestinal juices. It is absorbed by the lacteals, and conveyed into the blood by the thoracic duct.

  • Galactin
  • n.

    An amorphous, gelatinous substance containing nitrogen, found in milk and other animal fluids. It resembles peptone, and is variously regarded as a coagulating or emulsifying agent.

  • Emulsion
  • n.

    Any liquid preparation of a color and consistency resembling milk; as: (a) In pharmacy, an extract of seeds, or a mixture of oil and water united by a mucilaginous substance. (b) In photography, a liquid preparation of collodion holding salt of silver, used in the photographic process.

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