starch

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starch

 [starch]
1. any of a group of polysaccharides of the general formula, (C6H10O5)n; it is the chief storage form of carbohydrates in plants.
2. granular material separated from mature corn (Zea mays), wheat, or potatoes; used as a dusting powder and pharmaceutic aid.

starch

(starch),
A high molecular weight polysaccharide made up of d-glucose residues consisting of 20% amylose and 80% amylopectin. amylose contains α-1,4 linkages, differing from cellulose in the presence of α- rather than β-glucoside linkages, and amylopectin contains additional α-1,6 linkages; both amylose and amylopectin exist in most most plant tissues. Starch is converted into dextrin when subject to the action of dry heat, and into dextrin and d-glucose by amylases and glucoamylases in saliva and pancreatic juice; used as a dusting powder, an emollient, and an ingredient in medicinal tablets; is an important raw material for the manufacture of alcohol, acetone, n-butanol, lactic acid, citric acid, glycerine, and gluconic acid by fermentation; is the chief storage carbohydrate in most higher plants.
Synonym(s): amylum
[A.S. stearc, strong]

starch

(stärch)
n.
1. A naturally abundant nutrient carbohydrate, (C6H10O5)n, found chiefly in the seeds, fruits, tubers, roots, and stem pith of plants, notably in corn, potatoes, wheat, and rice, and varying widely in appearance according to source but commonly prepared as a white amorphous tasteless powder.
2. starches Foods having a high content of starch, as rice, breads, and potatoes.

starch

(stahrch)
A high molecular weight polysaccharide built up of d-glucose residues in α-1,4 linkage, differing from cellulose in the presence of α- rather than β-glucoside linkages, which exists in most plant tissues; converted into dextrin when subjected to the action of dry heat, and into dextrin and d-glucose by amylases and glucoamylases in saliva and pancreatic juice; used as a dusting powder, an emollient, and an ingredient in medicinal tablets; chief storage carbohydrate in most higher plants.
[A.S. stearc, strong]

starch

A complex polysaccharide carbohydrate consisting of chains of linked glucose molecules. Amylose is a chain of 200 to 500 glucose units. Amylopectin consists of 20 cross-linked glucose molecules. Most natural starches are a mixture of these two. Starch, in the form of potatoes, rice and cereals forms an important part of the average diet and about 70% of the world's food.

starch

a polysaccharide carbohydrate consisting of GLUCOSE units arranged in two forms, amylose and amylopectin. Upon heating, the two components are separated, with amylose giving a purplish/blue colour when iodine is added and amylopectin giving a black colour, this forming the standard test for starch. Starch is the principal storage compound of plants as it is compact and non-osmotic. see DEXTRIN.

starch

(stahrch)
High molecular weight polysaccharide made up of d-glucose residues consisting of 20% amylose and 80% amylopectin.
Synonym(s): amylum.
[A.S. stearc, strong]
References in periodicals archive ?
"Existing instant functional native starch solutions were not able to offer the freeze/thaw stability which is important to retailers and end-consumers.
4 ml of the 1 percent starch solution and 1 ml acetate buffer at pH of 5.2 were added to 0.5 ml of enzyme extract and the reaction mixture was incubated at 30[degrees]C for 2 hours.
A Gothe unit is defined as ml of 1% starch solution hydrolyzed at 40oC for one hour by the enzyme present in 1 g of honey [3].
To define relations between intestinal carbohydrate supply and pancreatic enzyme secretion, Walker and Harmon (1995) infused steers fitted with pancreatic cannulas either ruminally or abomasally with a partially hydrolyzed starch solution. Infusing partially hydrolyzed starch into the abomasum decreased secretion of pancreatic [alpha]-amylase by 60% compared with a control water infusion.
In this paper, A, Band [DELTA]E are obtained from sago starch solution experiments (Nurul et al., 1999); therefore, all our simulation results are feasible of being used for equipment design in sago starch-type solutions.
Add a few drops of starch solution. Titrate to the endpoint with 0.1N potassium iodate.
While only time will tell if Dust Stop is indeed a viable alternative to traditional dust suppressants, preliminary results suggest that the starch solution may bring about a healthy resolution to the problem of dusty unpaved roads.
Repeated heating and cooling of Amase-modified starch solution caused reversible changes in the gel structure markedly different from that found in unmodified starch.
It uses a hot, gelatinized starch solution that acts as a glue and as a lubricant to smooth the mixture's flow through extrusion equipment.
It uses a hot, gelatinized starch solution that acts as a glue to hold the cotton waste ingredients together and a lubricant to smooth the mixture's flow through the extrusion equipment.
For example, a food researcher might want to create a continuous gelatin network that's stable in a starch solution, he says.
After the iodine has dissolved, dilute to 1 L with milli-Q water and standardise against the standard 0.025 M [Na.sub.2][S.sub.2][O.sub.3] solution using the starch solution as an indicator.