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Amyloidal :: Amyloidal (a.) Resembling or containing amyl; starchlike.

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..

Inversion :: Inversion (n.) The act or process by which cane sugar (sucrose), under the action of heat and acids or ferments (as diastase), is broken or split up into grape sugar (dextrose), and fruit sugar (levulose); also, less properly, the process by which starch is converted into grape sugar (dextrose)..

Blancmange :: Blancmange (n.) A preparation for desserts, etc., made from isinglass, sea moss, cornstarch, or other gelatinous or starchy substance, with mild, usually sweetened and flavored, and shaped in a mold..

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

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

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

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..

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

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

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

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

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..

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..

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

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

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

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

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..

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

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