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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..

Inversion :: Inversion (n.) The act or process by which cane sugar (sucrose), under the action of heat and acids or ferments (as diastase), is broken or split up into grape sugar (dextrose), and fruit sugar (levulose); also, less properly, the process by which starch is converted into grape sugar (dextrose)..

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

Lichenin :: Lichenin (n.) A substance isomeric with starch, extracted from several species of moss and lichen, esp. from Iceland moss..

Starchwort :: Starchness (n.) Of or pertaining to starched or starch; stiffness of manner; preciseness.

Dahlin :: Dahlin (n.) A variety of starch extracted from the dahlia; -- called also inulin. See Inulin.

Amylaceous :: Amylaceous (a.) Pertaining to starch; of the nature of starch; starchy.

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..

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..

Starchedness :: Starched (a.) Stiff; precise; formal.

Maltose :: Maltose (n.) A crystalline sugar formed from starch by the action of distance of malt, and the amylolytic ferment of saliva and pancreatic juice. It resembles dextrose, but rotates the plane of polarized light further to the right and possesses a lower cupric oxide reducing power..

Assamar :: Assamar (n.) The peculiar bitter substance, soft or liquid, and of a yellow color, produced when meat, bread, gum, sugar, starch, and the like, are roasted till they turn brown..

Hordein :: Hordein (n.) A peculiar starchy matter contained in barley. It is complex mixture.

Aristarchy :: Aristarchy (n.) Severely criticism.

Starching :: Starched (imp. & p. p.) of Starc.

Dextrose :: Dextrose (n.) A sirupy, or white crystalline, variety of sugar, C6H12O6 (so called from turning the plane of polarization to the right), occurring in many ripe fruits. Dextrose and levulose are obtained by the inversion of cane sugar or sucrose, and hence called invert sugar. Dextrose is chiefly obtained by the action of heat and acids on starch, and hence called also starch sugar. It is also formed from starchy food by the action of the amylolytic ferments of saliva and pancreatic juice..

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

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..

Starched :: Starch (n.) Fig.: A stiff, formal manner; formality..

Sago :: Sago (n.) A dry granulated starch imported from the East Indies, much used for making puddings and as an article of diet for the sick; also, as starch, for stiffening textile fabrics. It is prepared from the stems of several East Indian and Malayan palm trees, but chiefly from the Metroxylon Sagu; also from several cycadaceous plants (Cycas revoluta, Zamia integrifolia, etc.)..

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