Dictionary.net

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.

Fig.: A stiff, formal manner; formality.

Any of a group of polysaccharides of the general formula (C6-H10-O5)n, composed of a long-chain polymer of glucose in the form of amylose and amylopectin. It is the chief storage form of energy reserve (carbohydrates) in plants.

A white vegetable substance; a paste made of this substance and used for laundry purposes, etc.; a stiff, formal manner; stiffness.

Starched.

Starched.

Starchy.

STARCHER.

STARCHEDNESS.

To apply strach to.

A white substance found in the seeds, pith, or tubers of plants.

Starchy.

A carbohydrate, having the formula C6H10O5 or some multiple thereof, the percentage composition being the same as that of cellulose; it exists more or less throughout the vegetable kingdom its chief commercial sources being the cereals and potatoes; it is not found in animal tissues. Starch is a white, tasteless, inodorous powder or mass consisting of minute rounded or ovoid granules which split into layers when heated. When soaked in water the granules swell and form a pasty mass; when subjected to the action of dry heat starch is converted into dextrin; it is converted into dextrin and glucose by the action of diastase and of the saliva and pancreatic juice. Starch is employed in medicine as a dusting powder and as an ingredient of certain ointments. For the therapeutic uses and preparations of starch see the official title, amylum.

See Amylum.

Stiffness: formality.

A glistering white powder, forming when wet a sort of gum much used for stiffening cloth.

STARCHER.

STARCHEDNESS.

A white vegetable granular substance used for stiffening linen, &c.

Stiff; formal.

A substance occurring in grains in the cellular tissue of plants, and used to stiffen linen and other cloth.

A white farinaceous matter obtained from grain, potatoes, and other vegetable substances, used in the form of a jelly for stiffening articles of dress, &c.

The carbohydrate, C6H10O5, from various plant-tissues.

A carbohydrate having the empirical formula, C6H10O5; a white, shining, tasteless, and colorless powder, which, under the microscope, is seen to be made up of striated granules, differing in size, shape, and markings according to the source from which the s. is derived. It consists of a large number of molecules of the hexose, glucose, united with each other by the elimination of molecules of water. One of the polysaccharids. By the action of ptyalin it is converted into maltose, a reducing disaccharid.

n. [German] A granular substance used for stiffening cloth, chiefly extracted from wheat flour, but occurring as a proximate principal in all cereal grains, in tuberous roots, as the potato, in pulpy fruits, as the apple, in the stem and pith of many plants, and in some barks, as cinnamon;-a stiff and format manner ;-starchness.