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

Diamylene :: Diamylene (n.) A liquid hydrocarbon, C10H20, of the ethylene series, regarded as a polymeric form of amylene..

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..

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

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..

Bassorin :: Bassorin (n.) A constituent part of a species of gum from Bassora, as also of gum tragacanth and some gum resins. It is one of the amyloses..

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

Lardacein :: Lardacein (n.) A peculiar amyloid substance, colored blue by iodine and sulphuric acid, occurring mainly as an abnormal infiltration into the spleen, liver, 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..

Amyloid :: Amyloid (a.) Alt. of Amyloida.

Ptyalin :: Ptyalin (n.) An unorganized amylolytic ferment, on enzyme, present in human mixed saliva and in the saliva of some animals..

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..

Cinnamyl :: Cinnamyl (n.) The hypothetical radical, (C6H5.C2H2)2C, of cinnamic compounds..

Pentamethylene :: Pentamethylene (n.) A hypothetical hydrocarbon, C5H10, metameric with the amylenes, and the nucleus of a large number of derivatives; -- so named because regarded as composed of five methylene residues. Cf. Trimethylene, and Tetramethylene..

Fusel Oil :: Fusel oil () A hot, acrid, oily liquid, accompanying many alcoholic liquors (as potato whisky, corn whisky, etc.), as an undesirable ingredient, and consisting of several of the higher alcohols and compound ethers, but particularly of amyl alcohol; hence, specifically applied to amyl alcohol..

Amylene :: Amylene (n.) One of a group of metameric hydrocarbons, C5H10, of the ethylene series. The colorless, volatile, mobile liquid commonly called amylene is a mixture of different members of the group..

Ether :: Ether (n.) Any similar oxide of hydrocarbon radicals; as, amyl ether; valeric ether..

Amylobacter :: Amylobacter (n.) A microorganism (Bacillus amylobacter) which develops in vegetable tissue during putrefaction.

Amylic :: Amylic (a.) Pertaining to, or derived from, amyl; as, amylic ether..

Alcohol :: Alcohol (n.) A class of compounds analogous to vinic alcohol in constitution. Chemically speaking, they are hydroxides of certain organic radicals; as, the radical ethyl forms common or ethyl alcohol (C2H5.OH); methyl forms methyl alcohol (CH3.OH) or wood spirit; amyl forms amyl alcohol (C5H11.OH) or fusel oil, etc..

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