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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..

Aristarchy :: Aristarchy (n.) Severely criticism.

Lozenge :: Lozenge (n.) A small cake of sugar and starch, flavored, and often medicated. -- originally in the form of a lozenge..

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

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..

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..

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..

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

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

Glycogen :: Glycogen (n.) A white, amorphous, tasteless substance resembling starch, soluble in water to an opalescent fluid. It is found abundantly in the liver of most animals, and in small quantity in other organs and tissues, particularly in the embryo. It is quickly changed into sugar when boiled with dilute sulphuric or hydrochloric acid, and also by the action of amylolytic ferments..

Farina :: Farina (n.) A fine flour or meal made from cereal grains or from the starch or fecula of vegetables, extracted by various processes, and used in cookery..

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

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

Cuff :: Cuff (n.) Any ornamental appendage at the wrist, whether attached to the sleeve of the garment or separate; especially, in modern times, such an appendage of starched linen, or a substitute for it of paper, or the like..

Aristarchy :: Aristarchy (n.) Severe criticism.

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

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

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..

Cassava :: Cassava (n.) A nutritious starch obtained from the rootstocks of the cassava plant, used as food and in making tapioca..

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

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