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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..

Fecula :: Fecula (n.) The nutritious part of wheat; starch or farina; -- called also amylaceous fecula.

Stiff :: Stiff (superl.) Not natural and easy; formal; constrained; affected; starched; as, stiff behavior; a stiff style..

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

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

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..

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..

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..

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

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

Cassava :: Cassava (n.) A shrubby euphorbiaceous plant of the genus Manihot, with fleshy rootstocks yielding an edible starch; -- called also manioc..

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

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

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

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

Tapioca :: Tapioca (n.) A coarsely granular substance obtained by heating, and thus partly changing, the moistened starch obtained from the roots of the cassava. It is much used in puddings and as a thickening for soups. See Cassava..

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

Cerealin :: Cerealin (n.) A nitrogenous substance closely resembling diastase, obtained from bran, and possessing the power of converting starch into dextrin, sugar, and lactic acid..

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

Aristarchian :: Aristarchian (a.) Severely critical.

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