单词 | starch syrup |
释义 | > as lemmasstarch syrup starch syrup n. a syrup of sugar and water formed by the treatment of starch; cf. starch sugar n. ΚΠ 1811 Retrospect Philos., Mech., Chem. & Agric. Discov. 7 138 The most highly saccharine starch-syrup, slowly stoved in tin plate moulds, gave a perfectly transparent elastic matter, like the paste of jujubes, which attracted moisture from the air. 1882 C. G. W. Lock et al. Sugar Growing & Refining xviii. 467 If starch syrup is long kept at a temperature near its boiling-point, it assumes a darker colour and becomes sweeter. 1946 S. Jordan & K. E. Langwill Confectionery Anal. & Composition iii. 9 Pure sugar (sucrose) or its hydrolytic products (dextrose and levulose) have been partially replaced by a low, medium or highly converted corn syrup (starch syrup, glucose). 2015 Japan News (Nexis) 2 June (D&D section) 12 The extract is boiled for eight to 10 hours until it is reduced to transparent starch syrup at the bottom of the pot. < as lemmas |
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