Definition of starch
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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..
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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.)..
Stiffen ::
Stiffen (v. t.) To make stiff; to make less pliant or flexible; as, to stiffen cloth with starch..
Dressing ::
Dressing (n.) Gum, starch, and the like, used in stiffening or finishing silk, linen, and other fabrics..
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..
Lichenin ::
Lichenin (n.) A substance isomeric with starch, extracted from several species of moss and lichen, esp. from Iceland moss..
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..
Paramylum ::
Paramylum (n.) A substance resembling starch, found in the green frothy scum formed on the surface of stagnant water..
Stiff ::
Stiff (superl.) Not natural and easy; formal; constrained; affected; starched; as, stiff behavior; a stiff style..
Cassava ::
Cassava (n.) A nutritious starch obtained from the rootstocks of the cassava plant, used as food and in making tapioca..
Inulin ::
Inulin (n.) A substance of very wide occurrence. It is found dissolved in the sap of the roots and rhizomes of many composite and other plants, as Inula, Helianthus, Campanula, etc., and is extracted by solution as a tasteless, white, semicrystalline substance, resembling starch, with which it is isomeric. It is intermediate in nature between starch and sugar. Called also dahlin, helenin, alantin, etc..
Lozenge ::
Lozenge (n.) A small cake of sugar and starch, flavored, and often medicated. -- originally in the form of a lozenge..
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..
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..
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..
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