amylopectin

[am-uh-loh-pek-tin]

am·y·lo·pec·tin

[am-uh-loh-pek-tin]
noun
the insoluble or gel component of starch that forms a paste with water, but does not solidify, and that turns red in iodine.
Compare amylose.


Origin:
1900–05; amylo- + pectin
Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2012.
Cite This Source Link To amylopectin

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Amylopectin has a plethora of syllables.
So is supercalifragilisticexpialidocious. Does it mean:
the estimation of something as valueless (encountered mainly as an example of one of the longest words in the English language).
(used as a nonsense word by children to express approval or to represent the longest word in English.)
Collins
World English Dictionary
amylopectin (ˌæmɪləʊˈpɛktɪn)
 
n
Compare amylose the major component of starch (about 80 per cent), consisting of branched chains of glucose units. It is insoluble and gives a red-brown colour with iodine

Collins English Dictionary - Complete & Unabridged 10th Edition
2009 © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009
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American Heritage
Medical Dictionary

amylopectin am·y·lo·pec·tin (ām'ə-lō-pěk'tĭn)
n.
The highly branched, almost insoluble polysaccaride that is a constituent of starch.

The American Heritage® Stedman's Medical Dictionary
Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company.
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