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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.

The act of soothing; that which soothes. Feltham.

An emulsion made of almonds; milk of almonds. Bailey. Coxe.

Designating or pertaining to, a process of preparing dry plates with an emulsion of bromides and silver nitrate in gelatin.

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.

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

orms on a solution of milk of lime from the carbon dioxide of the air. (b) A thick creamy emulsion of lime in water. -- Cream of tartar (Chem.), purified tartar or argol; so called because of the crust of crystals which forms on the surface of the liquor in the process of purification by recrystallization. It is a whi…

A semisolid emulsion produced by the treatment of certain skins with oxidized fish oil, which extracts their soluble albuminoids. It was formerly solely a by-product of chamois leather manufacture, but is now made for its own sake, being valuable as a dressing for hides.

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.

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

A sauce consisting essentially of a seasoned emulsion of butter and yolk of eggs with a little lemon juice or vinegar.

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

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