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amylum
am·y·lum A0272100 (ăm′ə-ləm)n. Starch.
[Latin, from Greek amulon, starch, from neuter of amulos, not ground at a mill : a-, not; see a-1 + mulē, mill; see melə- in Indo-European roots.]amylum (ˈæmɪləm) n (Biochemistry) another name for starch2[Latin, from Greek amulon fine meal, starch, from amulos not ground at the mill, from a-1 + mulē mill]starch (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.] Thesaurus| Noun | 1. |  amylum - 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 textilesstarcharum - 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 |
Translationsamylum
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 (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]amylum
Synonyms for amylumnoun 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
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