Chem. [ad. F. synaptase (Robiquet, 1838), f. Gr. συναπτός joined together, continuous, with ending as in diastase.] An albuminous ferment found in almonds and other oily seeds; also called emulsin.
1849. Balfour, Man. Bot., § 310. Emulsine, or synaptase, is a nitrogenous compound found in certain oily seeds, as in almonds.
1862. Miller, Elem. Chem., Org. (ed. 2), 105. The synaptase of the almond acts upon starch and sugar in a way resembling that in which yeast and gluten act.
