English definition of Starch

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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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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..

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

Amelcorn :: Amelcorn (n.) A variety of wheat from which starch is produced; -- called also French rice.

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..

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

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..

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

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..

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

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

Cornstarch :: Cornstarch (n.) Starch made from Indian corn, esp. a fine white flour used for puddings, etc..

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..

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

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

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

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

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..

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..

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

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