1) Acorn Archimedes game 2) Amylum 3) Arrowroot 4) Boldness 5) Calorie category 6) Carbohydrate 7) Charts out potatoes 8) Collar stiffener 9) Collar stuff 10) Complex carbohydrate 11) Dry cleaning substance 12) Fabric stiffener 13) Food substance 14) Formal manner 15) Formality 16) Its job is to stiffen
Found on
https://www.crosswordclues.com/clue/starch
1) Amylum 2) Arrowroot 3) Arum 4) Cassava 5) Cornflour 6) Cornstarch 7) Manioc 8) Manioca 9) Sago 10) Stiffness
Found on
https://www.crosswordclues.com/clue/starch
A polysaccharide used by plants to stockpile glucose molecules. The most common forms are amylose and amylopectin.
Found on
http://antoine.frostburg.edu/chem/senese/101/glossary/s.shtml
• (a.) Stiff; precise; rigid. • (n.) Fig.: A stiff, formal manner; formality. • (v. t.) To stiffen with starch. • (n.) 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 smel...
Found on
http://thinkexist.com/dictionary/meaning/starch/
a white, granular, organic chemical that is produced by all green plants. Starch is a soft, white, tasteless powder that is insoluble in cold water, ... [14 related articles]
Found on
http://www.britannica.com/eb/a-z/s/154
A substance found in plants. It contains sugar molecules joined chemically. It is found in high levels in foods such as potatoes, rice, corn, and wheat. It may be used as a dusting powder, a skin softener, a filler in medicine tablets, and a clothes stiffener.
Found on
http://www.cancer.gov/dictionary?expand=S
A carbohydrate, built up from simple sugars, which is the main energy storage compound in green plants. Starch is a combination of two types of molecules, amylose (normally 20-30%) and amylopectin (normally 70-80%). Both consist of polymers of alpha-D-glucose units in the
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Found on
http://www.daviddarling.info/encyclopedia/S/starch.html
another name for carbohydrate, one of the three main nutrients in food.
Found on
http://www.diabetes.co.uk/glossary/s.html
another name for carbohydrate, one of the three main nutrients in food.
Found on
http://www.diabetes.org
<biochemistry> Storage carbohydrate of plants, consisting of amylose (a linear _(1-4) glucan) and amylopectin (an _(1-4) glucan with _(1-6) branch points). Present as starch grains in plastids, especially in amyloplasts and chloroplasts. ... (18 Nov 1997) ...
Found on
http://www.encyclo.co.uk/local/20973
(stahrch) any of a group of polysaccharides of the general formula, (C6H10O5)n ; it is the chief storage form of carbohydrates in plants. granular material separated from mature corn (Zea mays), wheat, or potatoes; used as a dusting powder and pharmaceutic aid.
Found on
http://www.encyclo.co.uk/local/21001
A polysaccharide consisting of glucose units; the principal food storage substance of plants.
Found on
http://www.encyclo.co.uk/visitor-contributions.php
a complex carbohydrate sometimes added to drilling fluids to reduce filtration loss.
Found on
http://www.encyclo.co.uk/visitor-contributions.php
Starch (stärch)
adjective [ Anglo-Saxon
stearc stark, strong, rough. See
Stark .] Stiff; precise; rigid. [ R.]
Killingbeck. Found on
http://www.encyclo.co.uk/webster/S/185
Starch noun [ From
starch stiff, confer German
stärke , from
stark strong.]
1. (Chemistry) 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 powde...
Found on
http://www.encyclo.co.uk/webster/S/185
Starch transitive verb [
imperfect & past participle Starched ;
present participle & verbal noun Starching .] To stiffen with starch.
Found on
http://www.encyclo.co.uk/webster/S/185
Another name for carbohydrate, one of the three main nutrients in food.
Found on
http://www.shieldhealthcare.com/community/diabetes/2011/06/30/diabetes-glos
a complex polymer of glucose, used by plants and green algae to store surplus sugar for later use.
Found on
http://www.ucmp.berkeley.edu/glossary/glossary_3.html
A white, odorless, tasteless, granular or powdery complex carbohydrate. It gives a deep blue color with iodine.
Found on
http://www.winning-homebrew.com/brewing-terms.html
Another name for carbohydrate, one of the three main nutrients in food.
Found on
https://www.diabetes.org/resources/students/common-terms
amylum noun 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...
Found on
https://www.encyclo.co.uk/local/20974
A carbohydrate composed of several hundred glucose units; the chief food storage substance in plants.
Found on
https://www.encyclo.co.uk/local/22581
70 to 75% of flour is starch. During milling a small portion are damaged. Quality wheat and short extraction flour contain fine quality starch granules and protein important in mixing, dough conditioning water absorption, fermentation and quality crumb formation.
Found on
https://www.homebaking.org/glossary/
a white, tasteless, solid carbohydrate, (CHO), 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. · a commercial preparation of this substance used to stiffen textile fabrics in laundering. ®..
Found on
https://www.infoplease.com/dictionary/starch
A type of carbohydrate found in grains, as well as in starchy vegetables such as peas, corn, beans, and potatoes. Just like sugar (another type of carbohydrate), starch can raise your blood sugar, so it's important to pay attention to how much you're eating.
Found on
https://www.webmd.com/diabetes/guide/diabetes-glossary-terms
No exact match found.
