STARCH
\stˈɑːt͡ʃ], \stˈɑːtʃ], \s_t_ˈɑː_tʃ]\
Definitions of STARCH
- 2010 - New Age Dictionary Database
- 2010 - Medical Dictionary Database
- 1919 - The Winston Simplified Dictionary
- 1919 - The Concise Standard Dictionary of the English Language
- 1898 - Warner's pocket medical dictionary of today.
- 1899 - The american dictionary of the english language.
- 1894 - The Clarendon dictionary
- 1898 - American pocket medical dictionary
- 1916 - Appleton's medical dictionary
- 1871 - The Cabinet Dictionary of the English Language
Sort: Oldest first
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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.
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Fig.: A stiff, formal manner; formality.
By Oddity Software
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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.
By DataStellar Co., Ltd
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A white vegetable substance; a paste made of this substance and used for laundry purposes, etc.; a stiff, formal manner; stiffness.
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Starched.
By William Dodge Lewis, Edgar Arthur Singer
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Starched.
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Starchy.
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STARCHER.
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STARCHEDNESS.
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To apply strach to.
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A white substance found in the seeds, pith, or tubers of plants.
By James Champlin Fernald
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Stiffness: formality.
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A glistering white powder, forming when wet a sort of gum much used for stiffening cloth.
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STARCHER.
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STARCHEDNESS.
By Daniel Lyons
By William Hand Browne, Samuel Stehman Haldeman
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The carbohydrate, C6H10O5, from various plant-tissues.
By Willam Alexander Newman Dorland
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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.
By Smith Ely Jelliffe
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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.
