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Dressing :: Dressing (n.) Gum, starch, and the like, used in stiffening or finishing silk, linen, and other fabrics..

Osmund :: Osmund (n.) A fern of the genus Osmunda, or flowering fern. The most remarkable species is the osmund royal, or royal fern (Osmunda regalis), which grows in wet or boggy places, and has large bipinnate fronds, often with a panicle of capsules at the top. The rootstock contains much starch, and has been used in stiffening linen..

Amylaceous :: Amylaceous (a.) Pertaining to starch; of the nature of starch; starchy.

Cassava :: Cassava (n.) A shrubby euphorbiaceous plant of the genus Manihot, with fleshy rootstocks yielding an edible starch; -- called also manioc..

Clearstarch :: Clearstarch (v. t.) To stiffen with starch, and then make clear by clapping with the hands; as, to clearstarch muslin..

Blancmange :: Blancmange (n.) A preparation for desserts, etc., made from isinglass, sea moss, cornstarch, or other gelatinous or starchy substance, with mild, usually sweetened and flavored, and shaped in a mold..

Tuber :: Tuber (n.) A fleshy, rounded stem or root, usually containing starchy matter, as the potato or arrowroot; a thickened root-stock. See Illust. of Tuberous..

Paramylum :: Paramylum (n.) A substance resembling starch, found in the green frothy scum formed on the surface of stagnant water..

Cellulose :: Cellulose (n.) The substance which constitutes the essential part of the solid framework of plants, of ordinary wood, linen, paper, etc. It is also found to a slight extent in certain animals, as the tunicates. It is a carbohydrate, (C6H10O5)n, isomeric with starch, and is convertible into starches and sugars by the action of heat and acids. When pure, it is a white amorphous mass. See Starch, Granulose, Lignin..

Lichenin :: Lichenin (n.) A substance isomeric with starch, extracted from several species of moss and lichen, esp. from Iceland moss..

Starchwort :: Starchness (n.) Of or pertaining to starched or starch; stiffness of manner; preciseness.

Assamar :: Assamar (n.) The peculiar bitter substance, soft or liquid, and of a yellow color, produced when meat, bread, gum, sugar, starch, and the like, are roasted till they turn brown..

Dextrose :: Dextrose (n.) A sirupy, or white crystalline, variety of sugar, C6H12O6 (so called from turning the plane of polarization to the right), occurring in many ripe fruits. Dextrose and levulose are obtained by the inversion of cane sugar or sucrose, and hence 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..

Plasma :: Plasma (n.) A mixture of starch and glycerin, used as a substitute for ointments..

Arrowroot :: Arrowroot (n.) A nutritive starch obtained from the rootstocks of Maranta arundinacea, and used as food, esp. for children an invalids; also, a similar starch obtained from other plants, as various species of Maranta and Curcuma..

Amylolytic :: Amylolytic (a.) Effecting the conversion of starch into soluble dextrin and sugar; as, an amylolytic ferment..

Starchy :: Starchwort (n.) The cuckoopint, the tubers of which yield a fine quality of starch..

Star-chamber :: Starch (v. t.) To stiffen with starch.

Inulin :: Inulin (n.) A substance of very wide occurrence. It is found dissolved in the sap of the roots and rhizomes of many composite and other plants, as Inula, Helianthus, Campanula, etc., and is extracted by solution as a tasteless, white, semicrystalline substance, resembling starch, with which it is isomeric. It is intermediate in nature between starch and sugar. Called also dahlin, helenin, alantin, etc..

Dahlin :: Dahlin (n.) A variety of starch extracted from the dahlia; -- called also inulin. See Inulin.

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