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Meaning of STARCH

Pronunciation:  stârch

WordNet Dictionary
  1. [n]  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
  2. [v]  stiffen with starch; "starch clothes"

STARCH is a 6 letter word that starts with S.


 Synonyms: amylum
 See Also: amyloid, arrowroot, arum, cassava, cassava starch, cornflour, cornstarch, manioc, manioca, Otaheite arrowroot, polyose, polysaccharide, sago, stiffen



Webster's 1913 Dictionary
  1. \Starch\, a. [AS. stearc stark, strong, rough. See
    Stiff; precise; rigid. [R.] --Killingbeck.
  2. \Starch\, n. [From starch stiff, cf. G. st["a]rke, fr.
    stark strong.]
    1. (Chem.) 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.
    Note: Starch is a carbohydrate, being the typical amylose,
          {C6H10O5}, and is detected by the fine blue color given
          to it by free iodine. It is not fermentable as such,
          but is changed by diastase into dextrin and maltose,
          and by heating with dilute acids into dextrose. Cf.
          {Sugar}, {Inulin}, and {Lichenin}.
    2. Fig.: A stiff, formal manner; formality. --Addison.
    {Starch hyacinth} (Bot.), the grape hyacinth; -- so called
       because the flowers have the smell of boiled starch. See
       under {Grape}.
  3. \Starch\, v. t. [imp. & p. p. {Starched}; p. pr. & vb. n.
    To stiffen with starch.
Biology Dictionary
 Definition: A type of polysaccharide found in plants which is not crystalline in structure; a complex carbohydrate. In general, a pure starch has the chemical formula of (C6H10O5)n. Edible starches are broken down by the body into simple sugars (monosaccharides) before absorption.