amylum
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am·y·lum
(ăm′ə-ləm)n.
Starch.
[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, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
amylum
(ˈæmɪləm)n
(Biochemistry) another name for starch2
[Latin, from Greek amulon fine meal, starch, from amulos not ground at the mill, from a-1 + mulē mill]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
starch
(stɑrtʃ)n.
1. a white, tasteless, solid carbohydrate, (C6H10O5)n, occurring in the form of minute granules in the seeds, tubers, and other parts of plants, and forming an important constituent of rice, corn, wheat, beans, potatoes, and many other vegetable foods.
2. a commercial preparation of this substance used to stiffen textile fabrics in laundering.
3. starches, foods rich in natural starch.
4. stiffness or formality, as of manner.
5. vigor; energy; stamina; boldness.
v.t. 6. to stiffen or treat with starch.
7. to make stiff or rigidly formal (sometimes fol. by up).
[1375–1425; (v.) late Middle English sterchen orig., to stiffen, Old English stercean to strengthen, derivative of stearc stark; (n.) late Middle English starch(e), sterche, derivative of the v.]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
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| Noun | 1. |  amylum - 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 textilesarum - starch resembling sago that is obtained from cuckoopint root cassava, cassava starch, manioc, manioca - a starch made by leaching and drying the root of the cassava plant; the source of tapioca; a staple food in the tropics polyose, polysaccharide - any of a class of carbohydrates whose molecules contain chains of monosaccharide molecules arrowroot - a nutritive starch obtained from the root of the arrowroot plant cornflour, cornstarch - starch prepared from the grains of corn; used in cooking as a thickener sago - powdery starch from certain sago palms; used in Asia as a food thickener and textile stiffener amyloid - a non-nitrogenous food substance consisting chiefly of starch; any substance resembling starch Otaheite arrowroot, Otaheite arrowroot starch - a starch obtained from the root of the pia |
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