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

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

Tuber :: Tuber (n.) A fleshy, rounded stem or root, usually containing starchy matter, as the potato or arrowroot; a thickened root-stock. See Illust. of Tuberous..

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

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..

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..

Starch :: Starch (n.) A widely diffused vegetable substance found especially in seeds, bulbs, and tubers, and extracted (as from potatoes, corn, rice, etc.) as a white, glistening, granular or powdery substance, without taste or smell, and giving a very peculiar creaking sound when rubbed between the fingers. It is used as a food, in the production of commercial grape sugar, for stiffening linen in laundries, in making paste, etc..

Tapioca :: Tapioca (n.) A coarsely granular substance obtained by heating, and thus partly changing, the moistened starch obtained from the roots of the cassava. It is much used in puddings and as a thickening for soups. See Cassava..

Lozenge :: Lozenge (n.) A small cake of sugar and starch, flavored, and often medicated. -- originally in the form of a lozenge..

Glucose :: Glucose (n.) A variety of sugar occurring in nature very abundantly, as in ripe grapes, and in honey, and produced in great quantities from starch, etc., by the action of heat and acids. It is only about half as sweet as cane sugar. Called also dextrose, grape sugar, diabetic sugar, and starch sugar. See Dextrose..

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

Maranta :: Maranta (n.) A genus of endogenous plants found in tropical America, and some species also in India. They have tuberous roots containing a large amount of starch, and from one species (Maranta arundinacea) arrowroot is obtained. Many kinds are cultivated for ornament..

Granulose :: Granulose (n.) The main constituent of the starch grain or granule, in distinction from the framework of cellulose. Unlike cellulose, it is colored blue by iodine, and is converted into dextrin and sugar by boiling acids and amylolytic ferments..

Star-chamber :: Starch (v. t.) To stiffen with starch.

Starched :: Starched (a.) Stiffened with starch.

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..

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

Clearstarcher :: Clearstarcher (n.) One who clearstarches.

Starchy :: Starchwort (n.) The cuckoopint, the tubers of which yield a fine quality of starch..

Clearstarched :: Clearstarched (imp. & p. p.) of Clearstarc.

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