| 释义 |
starch
starch S0709000 (stärch)n.1. A naturally abundant nutrient carbohydrate, (C6H10O5)n, found chiefly in the seeds, fruits, tubers, roots, and stem pith of plants, notably in corn, potatoes, wheat, and rice, and varying widely in appearance according to source but commonly prepared as a white amorphous tasteless powder.2. Any of various substances, such as natural starch, used to stiffen cloth, as in laundering.3. starches Foods having a high content of starch, as rice, breads, and potatoes.4. a. Stiff behavior: "Dobbs, the butler ... isn't as stiff as he used to be; Ann, my brother's new wife, has loosened up his starch a bit" (Jennifer St. Giles).b. Vigor; mettle: "Business travel can take the starch out of the most self-assured corporate titan" (Lisa Faye Kaplan).tr.v. starched, starch·ing, starch·es To stiffen with starch.
[Middle English starche, substance used to stiffen cloth (sense uncertain), from sterchen, to stiffen, from Old English *stercan; see ster- in Indo-European roots.]starch (stɑːtʃ) n1. (Biochemistry) a polysaccharide composed of glucose units that occurs widely in plant tissues in the form of storage granules, consisting of amylose and amylopectin. 2. (Biochemistry) Also called: amylum a starch obtained from potatoes and some grain: it is fine white powder that forms a translucent viscous solution on boiling with water and is used to stiffen fabric and in many industrial processes3. (Cookery) any food containing a large amount of starch, such as rice and potatoes4. stiff or pompous formality of manner or conductvb (Clothing & Fashion) (tr) to stiffen with or soak in starchadj(of a person) formal; stiff[Old English stercan (unattested except by the past participle sterced) to stiffen; related to Old Saxon sterkian, Old High German sterken to strengthen, Dutch sterken; see stark] ˈstarcher n ˈstarchˌlike adjstarch (stɑrtʃ)
n. 1. a white, tasteless, solid carbohydrate, (C6H10O5)n, occurring in the form of minute granules in the seeds, tubers, and other parts of plants, and forming an important constituent of rice, corn, wheat, beans, potatoes, and many other vegetable foods. 2. a commercial preparation of this substance used to stiffen textile fabrics in laundering. 3. starches, foods rich in natural starch. 4. stiffness or formality, as of manner. 5. vigor; energy; stamina; boldness. v.t. 6. to stiffen or treat with starch. 7. to make stiff or rigidly formal (sometimes fol. by up). [1375–1425; (v.) late Middle English sterchen orig., to stiffen, Old English stercean to strengthen, derivative of stearc stark; (n.) late Middle English starch(e), sterche, derivative of the v.] starch (stärch)1. A carbohydrate that is the chief form of stored energy in plants, especially wheat, corn, rice, and potatoes. Starch is a kind of polysaccharide and forms a white, tasteless powder when purified. It is an important source of nutrition and is also used to make adhesives, paper, and textiles.2. Any of various substances, including natural starch, used to stiffen fabrics.starch
Past participle: starched
Gerund: starching
| Present |
|---|
| I starch | | you starch | | he/she/it starches | | we starch | | you starch | | they starch |
| Preterite |
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| I starched | | you starched | | he/she/it starched | | we starched | | you starched | | they starched |
| Present Continuous |
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| I am starching | | you are starching | | he/she/it is starching | | we are starching | | you are starching | | they are starching |
| Present Perfect |
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| I have starched | | you have starched | | he/she/it has starched | | we have starched | | you have starched | | they have starched |
| Past Continuous |
|---|
| I was starching | | you were starching | | he/she/it was starching | | we were starching | | you were starching | | they were starching |
| Past Perfect |
|---|
| I had starched | | you had starched | | he/she/it had starched | | we had starched | | you had starched | | they had starched |
| Future |
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| I will starch | | you will starch | | he/she/it will starch | | we will starch | | you will starch | | they will starch |
| Future Perfect |
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| I will have starched | | you will have starched | | he/she/it will have starched | | we will have starched | | you will have starched | | they will have starched |
| Future Continuous |
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| I will be starching | | you will be starching | | he/she/it will be starching | | we will be starching | | you will be starching | | they will be starching |
| Present Perfect Continuous |
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| I have been starching | | you have been starching | | he/she/it has been starching | | we have been starching | | you have been starching | | they have been starching |
| Future Perfect Continuous |
|---|
| I will have been starching | | you will have been starching | | he/she/it will have been starching | | we will have been starching | | you will have been starching | | they will have been starching |
| Past Perfect Continuous |
|---|
| I had been starching | | you had been starching | | he/she/it had been starching | | we had been starching | | you had been starching | | they had been starching |
| Conditional |
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| I would starch | | you would starch | | he/she/it would starch | | we would starch | | you would starch | | they would starch |
| Past Conditional |
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| I would have starched | | you would have starched | | he/she/it would have starched | | we would have starched | | you would have starched | | they would have starched |
starchCarbohydrate from cereals and potatoes.Thesaurus| Noun | 1. |  starch - a complex carbohydrate found chiefly in seeds, fruits, tubers, roots and stem pith of plants, notably in corn, potatoes, wheat, and rice; an important foodstuff and used otherwise especially in adhesives and as fillers and stiffeners for paper and textilesamylumarum - starch resembling sago that is obtained from cuckoopint rootcassava, cassava starch, manioc, manioca - a starch made by leaching and drying the root of the cassava plant; the source of tapioca; a staple food in the tropicspolyose, polysaccharide - any of a class of carbohydrates whose molecules contain chains of monosaccharide moleculesarrowroot - a nutritive starch obtained from the root of the arrowroot plantcornflour, cornstarch - starch prepared from the grains of corn; used in cooking as a thickenersago - powdery starch from certain sago palms; used in Asia as a food thickener and textile stiffeneramyloid - a non-nitrogenous food substance consisting chiefly of starch; any substance resembling starchOtaheite arrowroot, Otaheite arrowroot starch - a starch obtained from the root of the pia | | 2. | starch - a commercial preparation of starch that is used to stiffen textile fabrics in launderingformulation, preparation - a substance prepared according to a formula; "the physician prescribed a commercial preparation of the medicine" | | Verb | 1. | starch - stiffen with starch; "starch clothes"stiffen - make stiff or stiffer; "Stiffen the cream by adding gelatine" |
starch nounRelated words
adjective amylaceousstarchnounA quality of active mental and physical forcefulness:dash, punch, verve, vigor, vigorousness, vim, vitality.Informal: snap.Idiom: vim and vigor.verbTo make stiff or stiffer:stiffen.Translationsstarch (staːtʃ) noun1. a white food substance found especially in flour, potatoes etc. Bread contains starch. 澱粉 淀粉2. a powder prepared from this, used for stiffening clothes. 澱漿粉(漿衣服用) 浆粉（浆衣服用） verb to stiffen (clothes) with starch. (衣服)上漿 （衣服）上浆 ˈstarchy adjective like or containing starch. cake, biscuits and other starchy foods. 含澱粉的 含淀粉的ˈstarchiness noun 澱粉質，漿糊狀 淀粉质，浆糊状，拘泥 starch
knock the starch out of (one)1. To strike or assault one violently and severely. Likened to a stiff, starched shirt being beaten until it is limp. Hey, watch it, pal, or I'll knock the starch out of you! Two guys mugged me and then knocked the starch out of me last night.2. To completely outclass, outdo, or outperform someone or something; to soundly defeat or best someone or something. Catherine knocked the starch out of the other kids in the spelling bee.3. To reduce or damage someone's ego or pride; to humble or humiliate someone. His defeat in court really knocked the starch out of Tom. Don't let a silly performance review knock the starch out of you like that—you've got to have confidence in your own abilities.See also: knock, of, out, starchtake the starch out of (one)To reduce or damage someone's ego or pride; to humble or humiliate someone. I'm really glad that pompous oaf lost his court case—maybe that will take the starch out of him a bit. His rejection from the literary magazine really took the starch out of Tom. Don't let a silly performance review take the starch out of you like that—you've got to have confidence in your own work.See also: of, out, starch, takestarchedslang In mixed martial arts, knocked unconscious. He talked a big game during the pre-fight press conference, but he ended up getting starched in the first few minutes.See also: starchkick the (natural) stuffing out of someone and beat the (natural) stuffing out of someone; take the stuffing out of someone; knock the starch out of someone; knock the stuffing out of someoneRur. to kick or beat someone severely. Last time I was in a fight with Joe, he kicked the natural stuffing out of me. You do that again and I'll kick the stuffing out of you. Bill threatened to beat the natural stuffing out of any no-'count rascal who laid a hand on his sister.See also: kick, of, out, stuffingtake the starch out of someone 1. Fig. to make someone less arrogant or stiff. I told a joke that made Mr. Jones laugh very hard. It really took the starch out of him. John is so arrogant. I'd really like to take the starch out of him! 2. Fig. to make someone tired and weak. This hot weather really takes the starch out of me. What a long day! It sure took the starch out of me.See also: of, out, starch, taketake the starch out ofDeflate or ridicule someone, as in That practical joke at the office party really took the starch out of Nick. This expression, first recorded in 1840, alludes to the starch used to stiffen a shirt. See also: of, out, starch, taketake the starch out of someone shake someone's confidence, especially by humiliating them. USSee also: of, out, someone, starch, takestarched and starchy mod. alcohol intoxicated. (see also stiff.) No, he wasn’t quite stiff, but he was starched. See also: starchtake the starch out of someone tv. to reduce someone’s self-assurance; to reduce someone’s conceit. I took the starch out of Kelly by telling him where he was headed if he didn’t change his ways. See also: of, out, someone, starch, takestarch
starch, white, odorless, tasteless, carbohydrate powder. It plays a vital role in the biochemistry of both plants and animals and has important commercial uses. In green plants starch is produced by photosynthesisphotosynthesis
, process in which green plants, algae, and cyanobacteria utilize the energy of sunlight to manufacture carbohydrates from carbon dioxide and water in the presence of chlorophyll. Some of the plants that lack chlorophyll, e.g.
..... Click the link for more information. ; it is one of the chief forms in which plants store food. It is stored most abundantly in tubers (e.g., the white potato), roots (e.g., the sweet potato), seeds, and fruits; it appears in the form of grains that differ in size, shape, and markings in various plants. The plant source can usually be identified by microscopic examination of the starch grains. Starch obtained by animals from plants is stored in the animal body in the form of glycogenglycogen
, starchlike polysaccharide (see carbohydrate) that is found in the liver and muscles of humans and the higher animals and in the cells of the lower animals. Chemically it is a highly branched condensation polymer of glucose; it is readily hydrolyzed to glucose.
..... Click the link for more information. . Digestive processes in both plants and animals convert starch to glucoseglucose,
dextrose,
or grape sugar,
monosaccharide sugar with the empirical formula C6H12O6 . This carbohydrate occurs in the sap of most plants and in the juice of grapes and other fruits.
..... Click the link for more information. , a source of energy. Starch is one of the major nutrients in the human diet. Its presence in foods and other substances can be detected by the blue-black color produced when iodine solution is added to a sample of the material to be tested. By treatment with hot water, starch granules have been shown to consist of at least two components, known as amylopectin and amylose. Amylopectin is a branched glucose polymer; amylose is a linear glucose polymer. Commercially starch is prepared chiefly from corn and potatoes. Starch is widely used for sizing paper and textiles, for stiffening laundered fabrics, in the manufacture of food products, and in making dextrindextrin,
any one of a number of carbohydrates having the same general formula as starch but a smaller and less complex molecule. They are polysaccharides and are produced as intermediate products in the hydrolysis of starch by heat, by acids, and by enzymes.
..... Click the link for more information. . In addition to its other uses, cornstarchcornstarch,
material made by pulverizing the ground, dried residue of corn grains after preparatory soaking and the removal of the embryo and the outer covering. It is used as laundry starch, in sizing paper, in making adhesives, and in cooking.
..... Click the link for more information. is a source of corn syrup, of which large quantities are used in making table syrup, preserves, ice cream, and other confections. Corn sugar (glucose) is also derived from cornstarch. See also arrowrootarrowroot,
any plant of the genus Maranta, usually large perennial herbs, of the family Marantaceae, found chiefly in warm, swampy forest habitats of the Americas and sometimes cultivated for their ornamental leaves.
..... Click the link for more information. .Starch the main storage carbohydrate of plants. Starch is formed in cellular organisms in chloroplasts and amyloplasts and is accumulated primarily in seeds, bulbs, and tubers but also in leaves and stems. It is stored away in cells in the form of granules that contain small amounts of proteins and lipids. The starch granules in various plant types differ in size and shape— the largest granules are in the potato (average diameter, approximately 33 μ) and the smallest are in rice (approximately 15 μ)—and have a laminar structure. The origin of starch granules can be determined by examination of their shape under a microscope. Starch is a mixture of two polysaccharides, linear amyloses and branched amylopectins, which both have the general formula (C6H10O5)n. As a rule, the amylose content in starch is 10-30 percent and the amylopectin content is 70–90 percent. Starch polysaccharides are constructed of glucose residues bound in amylose and in linear amylopectin chains by cross α-l,4-glucoside bonds and at branch points by α-l,6-glucoside bonds. (On the average, approximately 1,000 glucose residues are bound in amyloses, and the individual linear segments of amylopectin molecules consist of 20–30 such units.) The characteristic blue color of starch produced by an iodine solution (iodine reaction) is used for its identification. Polysaccharides with a reduced degree of polymerization, known as dextrins, are produced in the partial acid hydrolysis of starch. Complete hydrolysis leads to glucose. Enzymatic decomposition of starch may be carried out in various ways. In the presence of inorganic phosphate, plant phosphorylase breaks the α-1,4 bonds with the formation of glucoso-1-phosphate, thus converting starch from its storage form to a metabolically active form. The enzymes a- and β-amylases, widespread in nature, also break only α-1,4 bonds: β-amylase effects cleavage to maltoses and dextrins, and α-amylase is capable of bypassing the branch points and completely breaking down starch into low-molecular-weight products (for instance, maltose and glucose). The cleavage of α-1,6 bonds with the formation of free glucose is catalyzed by amylo-l,6-glucosidase. Glucoamylase, an enzyme found in molds, cleaves starch down to glucose. The final products of the enzymatic cleavage of starch are glucose and glucoso-1-phosphate; they are very important substrates for both energetic exchange and biosynthetic processes. The biosynthesis of unbranched starch chains is carried on using glucosyl-trans-ferases that catalyze the transfer of the glucose residue from nucleoside diphosphate glucose to the growing carbohydrate chain. The “branching” Q enzyme transfers the end glucose residue from the major chain to a side chain with the formation of the α-1,6 bond in amylopectins. The starting substrate in starch biosynthesis in plants may be saccharose. Starch is a basic component of the most important food products. For example, starch makes up 75–80 percent of flour and 25 percent of potatoes. It is easily digested in the gastrointestinal tract and has a high caloric content: 16.75 kilojoules per g (approximately 4 kilocalories per g). Starch and its products are used in the production of paper, textiles, and glues, as well as in foundry casting and other industrial fields. Starch is added to powders, salves, and pastes. It is used in 1-percent solutions as an indicator of iodine. Starch is also used as a coating (sizing and boiled starch). Capsules are prepared from a mixture of starch (or wheat flour) and starch paste. REFERENCESKhimiia i tekhnologiia krakhmala, 2nd ed. Moscow, 1956. (Translated from English.)
Khimiia uglevodov. Moscow, 1967.
Stepanenko, B. N. Uglevody: Uspekhi ν izuchenii stroeniia i metabolizma. Moscow, 1968.D. M. BELEN’KII starch[stärch] (biochemistry) Any one of a group of carbohydrates or polysaccharides, of the general composition (C6H10O5) n, occurring as organized or structural granules of varying size and markings in many plant cells; it hydrolyzes to several forms of dextrin and glucose; its chemical structure is not completely known, but the granules consist of concentric shells containing at least two fractions: an inner portion called amylose, and an outer portion called amylopectin. starch1. a polysaccharide composed of glucose units that occurs widely in plant tissues in the form of storage granules, consisting of amylose and amylopectin 2. a starch obtained from potatoes and some grain: it is fine white powder that forms a translucent viscous solution on boiling with water and is used to stiffen fabric and in many industrial processes starch
starch [starch] 1. any of a group of polysaccharides of the general formula, (C6H10O5)n; it is the chief storage form of carbohydrates in plants.2. granular material separated from mature corn (Zea mays), wheat, or potatoes; used as a dusting powder and pharmaceutic aid.starch (starch), A high molecular weight polysaccharide made up of d-glucose residues consisting of 20% amylose and 80% amylopectin. amylose contains α-1,4 linkages, differing from cellulose in the presence of α- rather than β-glucoside linkages, and amylopectin contains additional α-1,6 linkages; both amylose and amylopectin exist in most most plant tissues. Starch is converted into dextrin when subject to the action of dry heat, and into dextrin and d-glucose by amylases and glucoamylases in saliva and pancreatic juice; used as a dusting powder, an emollient, and an ingredient in medicinal tablets; is an important raw material for the manufacture of alcohol, acetone, n-butanol, lactic acid, citric acid, glycerine, and gluconic acid by fermentation; is the chief storage carbohydrate in most higher plants. Synonym(s): amylum [A.S. stearc, strong] starch (stärch)n.1. A naturally abundant nutrient carbohydrate, (C6H10O5)n, found chiefly in the seeds, fruits, tubers, roots, and stem pith of plants, notably in corn, potatoes, wheat, and rice, and varying widely in appearance according to source but commonly prepared as a white amorphous tasteless powder.2. starches Foods having a high content of starch, as rice, breads, and potatoes.starch (stahrch) A high molecular weight polysaccharide built up of d-glucose residues in α-1,4 linkage, differing from cellulose in the presence of α- rather than β-glucoside linkages, which exists in most plant tissues; converted into dextrin when subjected to the action of dry heat, and into dextrin and d-glucose by amylases and glucoamylases in saliva and pancreatic juice; used as a dusting powder, an emollient, and an ingredient in medicinal tablets; chief storage carbohydrate in most higher plants. [A.S. stearc, strong]starch A complex polysaccharide carbohydrate consisting of chains of linked glucose molecules. Amylose is a chain of 200 to 500 glucose units. Amylopectin consists of 20 cross-linked glucose molecules. Most natural starches are a mixture of these two. Starch, in the form of potatoes, rice and cereals forms an important part of the average diet and about 70% of the world's food.starch a polysaccharide carbohydrate consisting of GLUCOSE units arranged in two forms, amylose and amylopectin. Upon heating, the two components are separated, with amylose giving a purplish/blue colour when iodine is added and amylopectin giving a black colour, this forming the standard test for starch. Starch is the principal storage compound of plants as it is compact and non-osmotic. see DEXTRIN.starch (stahrch) High molecular weight polysaccharide made up of d-glucose residues consisting of 20% amylose and 80% amylopectin.
Synonym(s): amylum. [A.S. stearc, strong]starch
Related to starch: glycogenSynonyms for starchnoun a quality of active mental and physical forcefulnessSynonyms- dash
- punch
- verve
- vigor
- vigorousness
- vim
- vitality
- snap
verb to make stiff or stifferSynonymsSynonyms for starchnoun a complex carbohydrate found chiefly in seeds, fruits, tubers, roots and stem pith of plants, notably in corn, potatoes, wheat, and riceSynonymsRelated Words- arum
- cassava
- cassava starch
- manioc
- manioca
- polyose
- polysaccharide
- arrowroot
- cornflour
- cornstarch
- sago
- amyloid
- Otaheite arrowroot
- Otaheite arrowroot starch
noun a commercial preparation of starch that is used to stiffen textile fabrics in launderingRelated Wordsverb stiffen with starchRelated Words |