| starch | | |
| n. (substance) | 1. amylum, starch | a complex carbohydrate found chiefly in seeds, fruits, tubers, roots and stem pith of plants, notably in corn, potatoes, wheat, and rice; an important foodstuff and used otherwise especially in adhesives and as fillers and stiffeners for paper and textiles. |
| ~ arum | starch resembling sago that is obtained from cuckoopint root. |
| ~ cassava, cassava starch, manioc, manioca | a starch made by leaching and drying the root of the cassava plant; the source of tapioca; a staple food in the tropics. |
| ~ polyose, polysaccharide | any of a class of carbohydrates whose molecules contain chains of monosaccharide molecules. |
| ~ arrowroot | a nutritive starch obtained from the root of the arrowroot plant. |
| ~ cornflour, cornstarch | starch prepared from the grains of corn; used in cooking as a thickener. |
| ~ sago | powdery starch from certain sago palms; used in Asia as a food thickener and textile stiffener. |
| ~ amyloid | a non-nitrogenous food substance consisting chiefly of starch; any substance resembling starch. |
| ~ otaheite arrowroot, otaheite arrowroot starch | a starch obtained from the root of the pia. |
| n. (substance) | 2. starch | a commercial preparation of starch that is used to stiffen textile fabrics in laundering. |
| ~ formulation, preparation | a substance prepared according to a formula.; "the physician prescribed a commercial preparation of the medicine" |
| v. (change) | 3. starch | stiffen with starch.; "starch clothes" |
| ~ stiffen | make stiff or stiffer.; "Stiffen the cream by adding gelatine" |
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