Part 3735

<h1>Emule</h1> <Xpage=487>

<hw>Em"ule</hw> <tt>(?)</tt>, <tt>v. t.</tt> <ety>[F. <ets>\'82muler</ets>. See <er>Emulate</er>.]</ety> <def>To emulate.</def> <mark>[Obs.]</mark> "<i>Emuled</i> of many."

<i>Spenser.</i>

<h1>Emulge</h1> <Xpage=487>

<hw>E*mulge"</hw> <tt>(?)</tt>, <tt>v. t.</tt> <ety>[L. <ets>emulgere</ets>, <ets>emulsum</ets>; <ets>e</ets> out + <ets>mulgere</ets> to milk; akin to E. <ets>milk</ets>. See <er>Milk</er>.]</ety> <def>To milk out; to drain.</def> <mark>[Obs.]</mark>

<i>Bailey.</i>

<h1>Emulgent</h1> <Xpage=487>

<hw>E*mul"gent</hw> <tt>(?)</tt>, <tt>a.</tt> <ety>[L. <ets>emulgens</ets>, p. pr. of <ets>emulgere</ets> to milk out: cf. F. <ets>\'82mulgent</ets>. So called because regarded by the ancients as straining out the serum, as if by milking, and so producing the urine.]</ety> <fld>(Anat.)</fld> <def>Pertaining to the kidneys; renal; <as>as, <ex>emulgent</ex> arteries and veins</as>.</def> -- <def2><tt>n.</tt> <def>An emulgent vessel, as a renal artery or vein.</def></def2>

<h1>Emulgent</h1> <Xpage=487>

<hw>E*mul"gent</hw>, <tt>n.</tt> <fld>(Med.)</fld> <def>A medicine that excites the flow of bile.</def> <mark>[Obs.]</mark>

<i>Hoblyn.</i>

<h1>Emulous</h1> <Xpage=487>

<hw>Em"u*lous</hw> <tt>(?)</tt>, <tt>a.</tt> <ety>[L. <ets>aemulus</ets>. See <er>Emulate</er>.]</ety>

<p><b>1.</b> <def>Ambitiously desirous to equal or even to excel another; eager to emulate or vie with another; desirous of like excellence with another; -- with <i>of</i>; <as>as, <ex>emulous</ex> of another's example or virtues</as>.</def>

<p><b>2.</b> <def>Vying with; rivaling; hence, contentious, envious.</def> "<i>Emulous</i> Carthage."

<i>B. Jonson.</i>

<blockquote><b>Emulous</b> missions 'mongst the gods. <i>Shak.</i></blockquote>

<h1>Emulously</h1> <Xpage=487>

<hw>Em"u*lous*ly</hw>, <tt>adv.</tt> <def>In an emulous manner.</def>

<h1>Emulousness</h1> <Xpage=487>

<hw>Em"u*lous*ness</hw>, <tt>n.</tt> <def>The quality of being emulous.</def>

<h1>Emulsic</h1> <Xpage=487>

<hw>E*mul"sic</hw> <tt>(?)</tt>, <tt>a.</tt> <def>Pertaining to, or produced from, emulsin; <as>as, <ex>emulsic</ex> acid</as>.</def>

<i>Hoblyn.</i>

<h1>Emulsify</h1> <Xpage=487>

<hw>E*mul"si*fy</hw> <tt>(?)</tt>, <tt>v. t.</tt> <ety>[<ets>Emuls</ets>ion + <ets>-fy</ets>.]</ety> <def>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>as, the pancreatic juice <ex>emulsifies</ex> the oily part of food</as>.</def>

<h1>Emulsin</h1> <Xpage=487>

<hw>E*mul"sin</hw> <tt>(?)</tt>, <tt>n.</tt> <ety>[See <er>Emulsion</er>, <er>Emulge</er>.]</ety> <fld>(Chem.)</fld> <sd>(a)</sd> <def>The white milky pulp or extract of bitter almonds</def>. <mark>[R.]</mark> <sd>(b)</sd> <def>An unorganized ferment (contained in this extract and in other vegetable juices), which effects the decomposition of certain glucosides.</def>