|1.||a polysaccharide composed of glucose units that occurs widely in plant tissues in the form of storage granules, consisting of amylose and amylopectinRelated: amylaceous|
|2.||Also called: amylum a starch obtained from potatoes and some grain: it is fine white powder that forms a translucent viscous solution on boiling with water and is used to stiffen fabric and in many industrial processes|
|3.||any food containing a large amount of starch, such as rice and potatoes|
|4.||stiff or pompous formality of manner or conduct|
|5.||(tr) to stiffen with or soak in starch|
|6.||(of a person) formal; stiff|
|[Old English stercan (unattested except by the past participle sterced) to stiffen; related to Old Saxon sterkian, Old High German sterken to strengthen, Dutch sterken; see |
A naturally abundant nutrient carbohydrate found chiefly in the seeds, fruits, tubers, roots, and stem pith of plants, and commonly prepared as a white, amorphous, tasteless powder used in powders, ointments, and pastes. Also called amylum.
A food having a high content of starch, such as rice, bread, and potatoes.
|starch (stärch) Pronunciation Key