STARCH

Starch

Starch or amylum is a carbohydrate consisting of a large number of glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants as an energy store. It is the most common carbohydrate in human diets and is contained in large amounts in such staple foods as potatoes, wheat, maize, rice, and cassava.

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starch

Noun

  1. A widely diffused vegetable substance found especially in seeds, bulbs, and tubers, and extracted (as from potatoes, corn, rice, etc.) as a white, glistening, granular or powdery substance, without taste or smell, and giving a very peculiar creaking sound when rubbed between the fingers. It is used as a food, in the production of commercial grape sugar, for stiffening linen in laundries, in making paste, etc.
  2. Carbohydrates, as with grain and potato based foods.
  3. A stiff, formal manner; formality.
  4. Any of various starch-like substances used as a laundry stiffener

Verb

  1. To apply or treat with laundry starch, to create a hard, smooth surface.
    She starched her blouses.

Adjective

  1. Stiff; precise; rigid.


The above text is a snippet from Wiktionary: starch
and as such is available under the Creative Commons Attribution/Share-Alike License.

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