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e closely resembling diastase, obtained from bran, and possessing the power of converting starch into dextrin, sugar, and lactic acid. Watts.

ls from the liquid in which they are grown, subjecting to heavy pressure, and mixing with starch or flour.

o the sleeve of the garment or separate;especially, in modern times, such an appendage of starched linen, or a substitute for it of paper, or the like.

A variety of starch extracted from the dahlia; -- called also inulin. See Inulin.

tasteless and odorless, used as a substitute for gum, for sizing, etc., and obtained from starch by the action of heat, acids, or diastase. It is of somewhat variable composition, containing several carbohydrates which change easily to their respective varieties of sugar. It is so named from its rotating the plane of p…

ence called invert sugar. Dextrose is chiefly obtained by the action of heat and acids on starch, and hence called also starch sugar. It is also formed from starchy food by the action of the amylolytic ferments of saliva and pancreatic juice.

A soluble, nitrogenous ferment, capable of converting starch and dextrin into sugar.

Relating to diastase; having the properties of diastase; effecting the conversion of starch into sugar. The influence of acids and alkalies on the diastatic action of saliva. Lauder Brunton.

To pack together and envelop; to pack up. (c) To accomplish thoroughly. [Colloq.] (d) To starch and iron. "A rich gown of velvet, and a ruff done up with the famous yellow starch." Hawthorne. -- To do way, to put away; to lay aside. [Obs.] Chaucer. -- To do with, to dispose of; to make use of; to employ; -- usually…

Gum, starch, and the like, used in stiffening or finishing silk, linen, and other fabrics.

A term applied by Brücke to a substance present in small amount in starch granules, colored red by iodine.

A fine flour or meal made from cereal grains or from the starch or fecula of vegetables, extracted by various processes, and used in cookery.

The nutritious part of wheat; starch or farina; -- called also amylaceous fecula. (b) The green matter of plants; chlorophyll.

e very abundantly, as in ripe grapes, and in honey, and produced in great quantities from starch, etc., by the action of heat and acids. It is only about half as sweet as cane sugar. Called also dextrose, grape sugar, diabetic sugar, and starch sugar. See Dextrose.

A white, amorphous, tasteless substance resembling starch, soluble in water to an opalescent fluid. It is found abundantly in the liver of most animals, and in small quantity in other organs and tissues, particularly in the embryo. It is quickly changed into sugar when boiled with dilute sulphuric or hydrochloric acid,…

alt, etc.; hence, any minute portion or particle; as, a grain of gunpowder, of pollen, of starch, of sense, of wit, etc. I . . . with a grain of manhood well resolved. Milton.

The main constituent of the starch grain or granule, in distinction from the framework of cellulose. Unlike cellulose, it is colored blue by iodine, and is converted into dextrin and sugar by boiling acids and amylolytic ferments.

A peculiar starchy matter contained in barley. It is complex mixture. [R.]

Thus, diastase of malt, ptyalin of saliva, and boiling dilute sulphuric acid all convert starch by hydration into dextrin and sugar. Nearly all of the digestive ferments are hydrolytic in their action.

particles of formative material among those already existing, as in a cell wall, or in a starch grain.