Stiff; precise; rigid.
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.
Fig.: A stiff, formal manner; formality.
To stiffen with starch.
The major complex carbohydrate of caloric value from plant products. Starch is a polymer made of thousands of glucose units.
a polymer of glucose. Poly(Î±1â†’4)--glucose. Cellulose is chemically identical, but has a beta linkage between adjacent glucose monomers.
Material made primarily from corn and potatoes that is used as a surface or internal additive to provide strength.
A white food substance (sugar) that is made and stored in most plants.
Glucose polymer; polysaccharide, with branching chains of bonded glucose molecules.
Chemically, starch is a long molecular chain composed of linked units of sugar. The grains used for brewing are seeds loaded with starch as a stored source of energy. This starch (along with protein) will be modified (broken down) in the course of malting and mashing, creating the simple sugars which are the main component of beer wort.
A long chain of sugar molecules that are broken down with enzymes to produce fermentable sugars.
a biological polymer of glucose.
Complex carbohydrates found for example in potatoes, corn, rice and wheat.
naturally abundant nutrient found chiefly in seeds, fruits, roots, notably in corn, potatoes, wheat, and rice
a complex carbohydrate; a starch molecule is made of lang chains of simple sugar molecules
A complex carbohydrate made up of many glucose molecules linked together and found in foods like potatoes, wheat, rice, and corn.
Usually refers to potatoes, rice, or pasta
A very long, branched polysaccharide, composed exclusively of glucose units, that is the primary storage carbohydrate in plant cells.
(extended definition) Substance used in the preparation of adhesive pastes. Starch is released from the flours of wheat, rice, rye, or maize, when treated in the presence of heat with caustic soda.
O.E. stearc: stiff] • An -linked polymer of glucose; used by plants as a means of storing energy and carbon atoms.
A chemical compound composed of glucose molecules. All starches are broken down in the body to the simple sugar glucose before it can be used.
A polysaccharide composed of glucose molecules; the major form of energy found in plants.
Polysaccharide composed exclusively of glucose units, used as an energy store in plant cells.
a complex carbohydrate sometimes added to drilling fluids to reduce filtration loss.
The most abundant storage form for carbohydrate found in plants, made of many thousands of glucose molecules linked in long chains.
What is turned into sugar during mashing.
polysaccharide used by plants to stockpile glucose molecules. The most common forms are amylose and amylopectin.
A compound made of sugars, used by plants to store energy.
A polysaccharide composed of hundreds of thousands of connected sugar molecules.
a complex mixture of glucose molecules; starch is broken down into glucose molecules in the body before it can be used; also known as a complex carbohydrate.
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
stiffen with starch; "starch clothes"
a bunch of sugar molecules tied together
a complex carbohydrate held together by digestible stitches
an important quality factor in raw sugar production, as well as in sugar refining
An odourless tasteless polysaccharide occurring widely in plants and obtained chiefly from cereals and potatoes, forming an important constituent of the human diet.
multimeric sugar molecules found in plants.
complex carbohydrate: Starch is manufactured and stored food.
Combination of complex sugar molecules common to grains, which provide readily fermentable energy to cattle upon digestion.
a carbohydrate with large insoluble molecules
One of the two major types of carbohydrate. Foods consisting mainly of starch come from the starch/bread exchange list.
A complex carbohydrate stored by plants as an energy source.
complex carbohydrate that our bodies break down and use for energy.
A polysaccharide carbohydrate consisting of two forms of glucose units, amylose and amylopectin.
A complex carbohydrate that occurs only in plants, consisting of chains of glucose. Superoxide dismutase. An major antioxidant molecule that occurs in the human body.
Starch is the main source of food energy for most of the world's human population. It can be considered to be a polymer of glucose, like cellulose, although the linkages in starch are different to those in cellulose.
Storage polysaccharide in plants; has important thickening properties.
a complex carbohydrate that is stored in plants and used for food
A molecule composed of long chains of glucose molecules. Many plants store the energy produced in the photosynthesis process in the form of starch.
Starch is a type of sugar found in potatoes, white rice, breads, bagels and other foods.
A long chain of sugars that does not usually taste sweet. Through digestion starches are broken down into sugars Examples of starches cereal, Potatoes, and pastas.
A sugar used as a form of energy storage. It is a polysaccharide made entirely of glucose.
a naturally abundant nutrient commonly found in such foods as corn, wheat, and rice.
Starch is a polysaccahride made up of glucose residues that exists in most plant tissues. It is also found in the human body in saliva and pancreatic juice. It is used as a dusting powder, an emollient and an ingredient in medicinal tablets and is an important raw material for the manufacture of alcohol, acetone, butanol, lactic acid, citric acid and glycerine.
A white, odorless carbohydrate found in various plants. Usually made from corn. Also obtained from tapioca, potatoes and wheat. Used as a sizing agent for paper.
Starch is a sugar and is found in white rice, bagels, potatoes, breads and other foods.
a complex polymer of glucose, used by plants and green algae to store surplus sugar for later use.
Any one of a number of polysaccharides produced by plants and other photosynthetic organisms as a means of storing excess carbohydrate. For example the white part of a potato consists of grains of starch stored in a specialized ground tissue. When the energy in the starch is needed by the plant, it is broken down to sucrose for transport and when the sucrose reaches the cells where it is needed it is converted to glucose and or fructose.
Chemically, starch refers to complex carbohydrates obtained from vegetable sources.
another name for carbohydrate, one of the three main nutrients in food.
complex chain of glucose molecules
A carbohydrate made of multiple units of glucose attached together by bonds that can be broken down by human digestion processes. Starch is also known as complex carbohydrates.
Starch (CAS# 9005-25-8) is a complex carbohydrate which is insoluble in water; it is used by plants as a way to store excess glucose.