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

Starchly :: Starcher (n.) One who starches.

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..

Blancmange :: Blancmange (n.) A preparation for desserts, etc., made from isinglass, sea moss, cornstarch, or other gelatinous or starchy substance, with mild, usually sweetened and flavored, and shaped in a mold..

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..

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.)..

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

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

Starcher :: Starchedness (n.) The quality or state of being starched; stiffness in manners; formality.

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..

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

Amyloid :: Amyloid (n.) A non-nitrogenous starchy food; a starchlike substance.

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

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

Xyloidin :: Xyloidin (n.) A substance resembling pyroxylin, obtained by the action of nitric acid on starch; -- called also nitramidin..

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..

Aristarch :: Aristarch (n.) A severe critic.

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..

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

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

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