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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..

Paste :: Paste (n.) A kind of cement made of flour and water, starch and water, or the like, -- used for uniting paper or other substances, as in bookbinding, etc., -- also used in calico printing as a vehicle for mordant or color..

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)..

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..

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

Starch :: Starch (a.) Stiff; precise; rigid.

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

Dressing :: Dressing (n.) Gum, starch, and the like, used in stiffening or finishing silk, linen, and other fabrics..

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

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

Starcraft :: Starchy (a.) Consisting of starch; resembling starch; stiff; precise.

Aristarchy :: Aristarchy (n.) Severely criticism.

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

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..

Erythrogranulose :: Erythrogranulose (n.) A term applied by Brucke to a substance present in small amount in starch granules, colored red by iodine..

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

Starch :: Starching (p. pr. & vb. n.) of Starc.

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..

Dextrin :: Dextrin (n.) A translucent, gummy, amorphous substance, nearly tasteless and odorless, used as a substitute for gum, for sizing, etc., and obtained from starch by the action of heat, acids, or diastase. It is of somewhat variable composition, containing several carbohydrates which change easily to their respective varieties of sugar. It is so named from its rotating the plane of polarization to the right; -- called also British gum, Alsace gum, gommelin, leiocome, etc. See Achroodextrin, and Ery

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