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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)..

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

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

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

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

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

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

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..

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

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

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

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

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..

Paramylum :: Paramylum (n.) A substance resembling starch, found in the green frothy scum formed on the surface of stagnant water..

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..

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

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

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..

Acetone :: Acetone (n.) A volatile liquid consisting of three parts of carbon, six of hydrogen, and one of oxygen; pyroacetic spirit, -- obtained by the distillation of certain acetates, or by the destructive distillation of citric acid, starch, sugar, or gum, with quicklime..

Aristarchy :: Aristarchy (n.) Severe criticism.

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