American Heritage® Dictionary of the English Language, Fourth Edition
- n. A naturally abundant nutrient carbohydrate, (C6H10O5)n, found chiefly in the seeds, fruits, tubers, roots, and stem pith of plants, notably in corn, potatoes, wheat, and rice, and varying widely in appearance according to source but commonly prepared as a white amorphous tasteless powder.
- n. Any of various substances, such as natural starch, used to stiffen cloth, as in laundering.
- n. Foods having a high content of starch, as rice, breads, and potatoes.
- n. Stiff behavior.
- n. Vigor; mettle: "Business travel can take the starch out of the most self-assured corporate titan” ( Lisa Faye Kaplan).
- v. To stiffen with starch.
Century Dictionary and Cyclopedia
- Strong; hard; tough.
- Rigid; hence, precise.
- n. A proximate principle of plants, having the formula C6H10O5. or a multiple of that formula. It is a white opaque glistening powder, odorless, tasteless, and insoluble in cold water, alcohol, or ether. Aqueous solutions containing free iodine impart to starch an intense and very characteristic blue color. It is not crystalline, but occurs naturally in fine granules, which are always made up of fine concentric layers. Whether the grains contain a small quantity of another chemical body, allied to but not identical with starch, called
starch celluloseor farinose, is a disputed question. When heated with water to 60°-70° C., starch swells up and forms a paste or jelly. When heated in the dry state to l50°-200° C., it is converted into dextrine, a soluble gum-like body much used as a cheap substitute for gum arabic. Heated with dilute mineral acids, or digested with saliva, pancreatic juice, diastase, or certain other enzyms, starch dissolves, and is resolved into a number of products, which are chiefly dextrine, maltose, and dextrose—the last two being fermentable sugars. The malting of barley by brewers effects this change in the starch of the grain, and so prepares it for vinous fermentation. Starch is widely distributed. being formed in all vegetable cells containing chlorophyl-grains under the action of sunlight, and deposited in all parts of the plant which serve as a reserve store of plant-food. Hence grains and seeds contain an abundance of it, also numerous tubers and rhizomes, as the potato and the arrowroot, and the stem and pith of many plants, as the sago-plant. The chief commercial sources of supply are wheat, corn, and potatoes. From these it is manufactured on an extensive scale, being used in the arts, for laundry purposes, sizing, finishing calicos, thickening colors and mordants in calico-printing, and for other purposes. Starch forms the greatest part of all farinaceous substances, particularly of wheat-flour.
- n. A preparation of commercial starch with boiling (or less frequently cold) water, used in the laundry or factory for stiffening linen or cotton fabrics before ironing. In the sixteenth and seventeenth centuries the starch used for ruffs, cuffs, etc., was frequently colored, yellow being at one time extremely fashionable. Blue starch was affected by the Puritans.
- n. A stiff, formal manner; starchedness.
- To stiffen with starch.
- n. uncountable 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.
- n. nutrition, countable Carbohydrates, as with grain and potato based foods.
- n. uncountable, figuratively A stiff, formal manner; formality.
- n. countable Any of various starch-like substances used as a laundry stiffener
- v. To apply or treat with laundry starch, to create a hard, smooth surface.
- adj. Stiff; precise; rigid.
GNU Webster's 1913
- adj. rare Stiff; precise; rigid.
- n. (Chem.) 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.
- n. Fig.: A stiff, formal manner; formality.
- v. To stiffen with starch.
- 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
- v. stiffen with starch
- n. a commercial preparation of starch that is used to stiffen textile fabrics in laundering
- Old English stearc ("stark, strong, rough"). See also stark. Compare German stärke. (Wiktionary)
- Middle English starche, substance used to stiffen cloth (sense uncertain), from sterchen, to stiffen, from Old English *stercan. (American Heritage® Dictionary of the English Language, Fourth Edition)
“You can also get them with potatoes, but I tend to not add those since starch within starch is just a bit much.”
“The word starch dates from the 15th century, and comes from a German root that means “to stiffen, to make rigid,” which is also what starch does to convert bread dough into bread.”
“The degree to which our starch is awash is exhibited in the behaviour of so many of our captives, but especially in these two.”
“The other was 'a certain kind of liquid matter, which they call starch, wherein the devil hath willed them to wash and dye their ruffs well; and this starch they make of divers colours and hues -- white, red, blue, purple, and the like, which, being dry, will then stand stiff and inflexible about their necks. ”
“Arrowroot, or arrowroot starch, is a powdery product made from the arrowroot plant, a starchy tropical root.”
“High-calorie diets that are high in starch and sugars (particularly corn-syrup) are largely to blame.”
“Cabezas are cut into pieces, and then baked in stone furnaces for one to three days so that their starch is converted into sugar.”
“Derian Hatcher's injury removes starch from the back line.”
“Corn starch is all over the place, under the name of Maizena.”
“And anyone who can leave the turtle-faced Mitch McConnell spluttering, make the Haband suited Kit Bond look worse than he usually does, or so pisses off Orrin Hatch that his pointy, white hat won't keep its starch from the heat pouring off his head, is going to get serious kudos from me.”
These user-created lists contain the word ‘starch’.
Words about beer and the making of it.
words for fighting
( open list, randomness )
includes words of the "Prodcom list"
Crops, fruits and vegetables + plant growing terms
"Any of numerous natural and synthetic compounds of usually high molecular weight consisting of up to millions of repeated linked units, each a relatively light and simple molecule."
Words that, for various reasons, I wish we could do without.
Words that appear in the Palaeos Eukarya glossary.
NB: this list being not limited to haberdashery in the strictest sense, but also including items of the milliner's trade, the mercer's trade, and the tailor's trade, it is to be noted that I just r...
Looking for tweets for starch.