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Osmund :: Osmund (n.) A fern of the genus Osmunda, or flowering fern. The most remarkable species is the osmund royal, or royal fern (Osmunda regalis), which grows in wet or boggy places, and has large bipinnate fronds, often with a panicle of capsules at the top. The rootstock contains much starch, and has been used in stiffening linen..

Diastatic :: Diastatic (a.) Relating to diastase; having the properties of diastase; effecting the conversion of starch into sugar.

Glycogen :: Glycogen (n.) A white, amorphous, tasteless substance resembling starch, soluble in water to an opalescent fluid. It is found abundantly in the liver of most animals, and in small quantity in other organs and tissues, particularly in the embryo. It is quickly changed into sugar when boiled with dilute sulphuric or hydrochloric acid, and also by the action of amylolytic ferments..

Clearstarch :: Clearstarch (v. t.) To stiffen with starch, and then make clear by clapping with the hands; as, to clearstarch muslin..

Amylose :: Amylose (n.) One of the starch group (C6H10O5)n of the carbohydrates; as, starch, arabin, dextrin, cellulose, etc..

Diastase :: Diastase (n.) A soluble, nitrogenous ferment, capable of converting starch and dextrin into sugar..

Intussusception :: Intussusception (n.) The interposition of new particles of formative material among those already existing, as in a cell wall, or in a starch grain..

Plasma :: Plasma (n.) A mixture of starch and glycerin, used as a substitute for ointments..

Cellulose :: Cellulose (n.) The substance which constitutes the essential part of the solid framework of plants, of ordinary wood, linen, paper, etc. It is also found to a slight extent in certain animals, as the tunicates. It is a carbohydrate, (C6H10O5)n, isomeric with starch, and is convertible into starches and sugars by the action of heat and acids. When pure, it is a white amorphous mass. See Starch, Granulose, Lignin..

Sowens :: Sowens (n. pl.) A nutritious article of food, much used in Scotland, made from the husk of the oat by a process not unlike that by which common starch is made; -- called flummery in England..

Tous-les-mois :: Tous-les-mois (n.) A kind of starch with very large, oval, flattened grains, often sold as arrowroot, and extensively used for adulterating cocoa. It is made from the rootstocks of a species of Canna, probably C. edulis, the tubers of which are edible every month in the year..

Carbohydrate :: Carbohydrate (n.) One of a group of compounds including the sugars, starches, and gums, which contain six (or some multiple of six) carbon atoms, united with a variable number of hydrogen and oxygen atoms, but with the two latter always in proportion as to form water; as dextrose, C6H12O6..

Amyloidal :: Amyloidal (a.) Resembling or containing amyl; starchlike.

Fecula :: Fecula (n.) The nutritious part of wheat; starch or farina; -- called also amylaceous fecula.

Cerealin :: Cerealin (n.) A nitrogenous substance closely resembling diastase, obtained from bran, and possessing the power of converting starch into dextrin, sugar, and lactic acid..

Arrowroot :: Arrowroot (n.) A nutritive starch obtained from the rootstocks of Maranta arundinacea, and used as food, esp. for children an invalids; also, a similar starch obtained from other plants, as various species of Maranta and Curcuma..

Stiffen :: Stiffen (v. t.) To make stiff; to make less pliant or flexible; as, to stiffen cloth with starch..

Stiff :: Stiff (superl.) Not natural and easy; formal; constrained; affected; starched; as, stiff behavior; a stiff style..

Unstarch :: Unstarch (v. t.) To free from starch; to make limp or pliable.

Amylolytic :: Amylolytic (a.) Effecting the conversion of starch into soluble dextrin and sugar; as, an amylolytic ferment..

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