emulsion

(e-mul’shun) [L. emul’sio, emul’ sum). An oily or resinous substance divided and held in suspension through the agency of an adhesive, mucilaginous, or other substance. The official emulsions are those of almond, asafetida, chloroform, cod-liver oil, cod-liver oil with hypophosphites, and oil of turpentinc. Dbacillary e. See new tuberculin, Koch, under tuberculin. Btitschli’s @., a preparation of pota ium carbonate and rancid olive oil: used in microscopic work.