Starch
21starch — n. the form in which carbohydrates are stored in many plants and a major constituent of the diet. Starch consists of linked glucose units and occurs in two forms, α amylose and amylopectin. In α amylose the units are in the form of a long… …
22starch — [[t]stɑrtʃ[/t]] 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… …
23starch — n. & v. n. 1 an odourless tasteless polysaccharide occurring widely in plants and obtained chiefly from cereals and potatoes, forming an important constitutent of the human diet. 2 a preparation of this for stiffening fabric before ironing. 3… …
24starch — UK [stɑː(r)tʃ] / US [stɑrtʃ] noun Word forms starch : singular starch plural starches 1) [countable/uncountable] a white substance without any taste that is found in rice, potatoes, and other vegetables. It is a type of carbohydrate that gives… …
25starch — See: TAKE THE STARCH OUT OF …
26starch — See: TAKE THE STARCH OUT OF …
27starch — I. transitive verb Etymology: Middle English sterchen, probably from Old English *stercan to stiffen; akin to Old English stearc stiff more at stark Date: 15th century to stiffen with or as if with starch II. noun Date: 15th century 1. a white… …
28starch — Storage carbohydrate of plants, consisting of amylose (a linear a (1 4) glucan) and amylopectin (an a (1 4) glucan with a (1 6) branch points). Present as starch grains in plastids, especially in amyloplasts and chloroplasts …
29starch — 1. noun /stɑrtʃ/ a) 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 …
30starch — noun Starch is used after these nouns: ↑corn …
