Definitions
American Heritage® Dictionary of the English Language, Fourth Edition
- n. Starch.
Century Dictionary and Cyclopedia
- n. Starch.
Wiktionary
- n. starch
WordNet 3.0
- n. a complex carbohydrate found chiefly in seeds, fruits, tubers, roots and stem pith of plants, notably in corn, potatoes, wheat, and rice; an important foodstuff and used otherwise especially in adhesives and as fillers and stiffeners for paper and textiles
Etymologies
- From Latin amylum, from Ancient Greek ἄμυλον (amylon), from ἀ- (privative-) + μύλη (mulē, “mill”). (Wiktionary)
- Latin, from Greek amulon, starch, from neuter of amulos, not ground at a mill : a-, not; see a-1 + mulē, mill; see melə- in Indo-European roots. (American Heritage® Dictionary of the English Language, Fourth Edition)
Examples
“He said that a 28 - year - old patient of his had tried to lose weight by cutting out meat and foods that contained amylum, a complex carbohydrate found chiefly in seeds, fruits, tubers, roots and stem pith of plants, but succeeded only in seriously dama …”
“The Romans called it amylum, which meant “not ground at the mill.””
Simon & Schuster: On Food and Cooking, The Science and Lore of the Kitchen
“Brown chromatophores may or may not be arranged radially about a central amylum granule.”
Marine Protozoa from Woods Hole Bulletin of the United States Fish Commission 21:415-468, 1901
“There are two lateral, discoid, brown chromatophores, each of which possesses a central amylum granule.”
Marine Protozoa from Woods Hole Bulletin of the United States Fish Commission 21:415-468, 1901
“Chromatophores of brown or green colors present and usually grouped radially about a central amylum granule.”
Marine Protozoa from Woods Hole Bulletin of the United States Fish Commission 21:415-468, 1901
“MEDICAL AMYLUM: (105mg) Medical amylum (starch) promotes satiety and controls the bodys fat intake and blocking the non-fat material converting into fat.”
“MEDICAL AMYLUM: Medical amylum (starch) promotes satiety and controls the body's fat intake and blocking the non-fat material converting into fast.”
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