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amylose

[am-uh-lohs] /ˈæm əˌloʊs/
noun
1.
the soluble or sol component of starch that forms a stiff gel at ordinary temperatures and turns blue in iodine.
Compare amylopectin.
Origin of amylose
1875-1880
1875-80; amyl- + -ose2
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Based on the Random House Dictionary, © Random House, Inc. 2015.
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British Dictionary definitions for amylose

amylose

/ˈæmɪˌləʊz; -ləʊs/
noun
1.
the minor component (about 20 per cent) of starch, consisting of long unbranched chains of glucose units. It is soluble in water and gives an intense blue colour with iodine Compare amylopectin
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
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amylose in Medicine

amylose am·y·lose (ām'ə-lōs', -lōz')
n.

  1. The inner portion of a starch granule, consisting of relatively soluble polysaccharides having an unbranched, linear, or spiral structure.

  2. A polysaccharide, such as cellulose.

The American Heritage® Stedman's Medical Dictionary
Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company.
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12
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