Definitions
from The Century Dictionary.
- noun An intermediate product obtained in the conversion of starch into sugar.
Etymologies
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Examples
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Another difference maintained by Nageli, that freshly precipitated starch is insoluble, amylodextrin soluble in water, is also contested; the author finding that granulose is soluble to a considerable extent in water, not only immediately after precipitation, but when it has remained for twenty-four hours under absolute alcohol.
Scientific American Supplement, No. 458, October 11, 1884 Various
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Brukner also maintains to be non-existent, and he regards amidulin and amylodextrin as identical.
Scientific American Supplement, No. 458, October 11, 1884 Various
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Nageli, the soluble starch of Jessen, the amylodextrin of W. Nageli, and the amidulin of Nasse are the same or different substances.
Scientific American Supplement, No. 458, October 11, 1884 Various
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W. Nageli maintains that granulose, or soluble starch, differs from amylodextrin in the former being precipitated by tannic acid and acetate of lead, while the latter is not.
Scientific American Supplement, No. 458, October 11, 1884 Various
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