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[am-uh-lohs] /ˈæm əˌloʊs/
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
1875-80; amyl- + -ose2 Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2015.
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Examples from the web for amylose
  • Protein and amylose are important factors in the estimation of rice functional quality.
  • amylose values obtained using other methods are confounded by where the sample was grown and when.
  • It is made up of two major glucose polymers, amylose and amylopectin.
British Dictionary definitions for amylose


/ˈæmɪˌləʊz; -ləʊs/
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')

  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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