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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..

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..

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..

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

Grain :: Grain (n.) Any small, hard particle, as of sand, sugar, salt, etc.; hence, any minute portion or particle; as, a grain of gunpowder, of pollen, of starch, of sense, of wit, etc..

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

Starchness :: Starchly (adv.) In a starched or starch manner.

Paramylum :: Paramylum (n.) A substance resembling starch, found in the green frothy scum formed on the surface of stagnant water..

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

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

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

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

Xystarch :: Xystarch (n.) An office/ having the superintendence of the xyst.

Acetone :: Acetone (n.) A volatile liquid consisting of three parts of carbon, six of hydrogen, and one of oxygen; pyroacetic spirit, -- obtained by the distillation of certain acetates, or by the destructive distillation of citric acid, starch, sugar, or gum, with quicklime..

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

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

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..

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..

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

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

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