释义 |
amylose Chem.|ˌæmɪˈləʊs| [f. L. amyl-um starch + -ose.] One of the three subdivisions of the Carbohydrates, or compounds containing 6 or 12 atoms of carbon, united by oxygen and hydrogen in the proportion to form water, the others being Glucose, and Saccharose. The Amyloses are dextrin, starch, inulin, glycogen, cellulose, tunicin, and gum; all of which have the composition C6H10O5, or a multiple thereof.
1877Watts Fownes' Chem. II. 202 Oxygen-ethers or anhydrides of the polyglucosic alcohols—Amyloses. |