| CMGS | chopped meat-glucose-starch [medium]; Clinical Molecular Genetics Society |
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| HES | health examination survey; hematoxylin-eosin stain; human embryonic skin; human embryonic spleen; hy... |
| PSD | particle size distribution; peptone, starch, and dextrose; periodic synchronous discharge; phase-sen... |
| SE | saline enema; sanitary engineering; side effect; smoke exposure; solid extract; sphenoethmoidal; spi... |
| SMDA | Safe Medical Devices Act [of 1990]; starch methylenedianiline |
| DSM | Degradable Starch Microspheres |
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| HES | Hydroxyethyl Starch |
| RS | Resistant starch |
| SBE | Starch branching enzymes |
| SBD | starch binding domain |
| starch | <biochemistry> Storage carbohydrate of plants, consisting of amylose (a linear _(1-4) glucan) and amylopectin (an _(1-4) glucan with _(1-6) branch points). Present as starch grains in plastids, especially in amyloplasts and chloroplasts. (18 Nov 1997) |
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| starch equivalent | The amount of oxygen consumed in the combustion of a given weight of fat as compared with that consumed in the combustion of an equal weight of starch; the figure is about 2.38, that for starch being taken as 1. (05 Mar 2000) |
| starch gum | <chemistry> A translucent, gummy, amorphous substance, nearly tasteless and odorless, used as a substitute for gum, for sizing, etc, and obtained from starch by the action of heat, acids, or diastase. It is of somewhat variable composition, containing several carbohydrates which change easily to their respective varieties of sugar. It is so named from its rotating the plane of polarization to the right; called also British gum, Alsace gum, gommelin, leiocome, etc. See Achroodextrin, and Erythrodextrin. Origin: Cf. F. Dextrine, G. Dextrin. See Dexter. Source: Websters Dictionary (01 Mar 1998) |
| starch sugar | See: d-glucose. (05 Mar 2000) |
| starch synthase | <enzyme> An enzyme that catalyses the transfer of glucose from adpglucose to glucose-containing polysaccharides in 1,4-alpha-linkages. Chemical name: ADPglucose:1,4-alpha-D-glucan 4-alpha-D-glucosyltransferase Registry number: EC 2.4.1.21 (12 Dec 1998) |
| starch-eating | A morbid craving for starch. Synonym: starch-eating. Origin: amylo-+ G. Phago, to eat (05 Mar 2000) |
| starch-iodine test | A test for sweating in which iodine in oil is painted on the skin, followed by dusting with a starch powder which turns blue-black in the presence of iodine and moisture. (05 Mar 2000) |
| starchwort | <botany> The cuckoopint, the tubers of which yield a fine quality of starch. Source: Websters Dictionary (01 Mar 1998) |
| alant starch | <protein> A polysaccharide of variable molecular weight (around 5 kD), that is a polymer of fructofuranose. Widely used as a marker of extracellular space, an indicator of blood volume in insects (by measuring the dilution of the radio label) and in food for diabetics. (18 Nov 1997) |
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| animal starch | <biochemistry> Branched polymer of D glucose (mostly _(1-4) linked, but some _(1-6) at branch points). Size range very variable, up to 10exp5 glucose units. Major short term storage polymer of animal cells and is particularly abundant in the liver and to a lesser extent in muscle. In the electron microscope glycogen has a characteristic asterisk or star appearance. (18 Nov 1997) |
| cassava starch | A starch from the root of Janipha manihot and other species of J. (family Euphorbiaceae), plants of tropical America; an easily digested starch, free of irritant properties. Synonym: cassava starch. Origin: Braz. Tipioca (05 Mar 2000) |
| moss starch | <chemistry> A substance isomeric with starch, extracted from several species of moss and lichen, especially. From Iceland moss. Source: Websters Dictionary (01 Mar 1998) |
| soluble starch | A high-molecular-weight, water-soluble dextrin produced by the partial acid hydrolysis of starch; useful in iodimetry, as it gives an easily visible purple-black end point in the presence of free iodine. (05 Mar 2000) |
| electrophoresis, starch gel | Electrophoresis in which a starch gel (a mixture of amylose and amylopectin) is used as the diffusion medium. (12 Dec 1998) |
| liver starch | <biochemistry> Branched polymer of D glucose (mostly _(1-4) linked, but some _(1-6) at branch points). Size range very variable, up to 10exp5 glucose units. Major short term storage polymer of animal cells and is particularly abundant in the liver and to a lesser extent in muscle. In the electron microscope glycogen has a characteristic asterisk or star appearance. (18 Nov 1997) |
Synonyms : Amylomaize Starch, Amylum, Cornstarch, Keoflo, Starch, Amylomaize
Synonyms : Amylophosphorylase, Starch Phosphorylase a, Starch Phosphorylase b, Phosphorylase a, Starch, Phosphorylase b, Starch, Phosphorylase, Starch
Synonyms : GBSS, Granule-Bound Starch Synthase, Granule Bound Starch Synthase, Starch Synthase, Granule-Bound, Synthase, Granule-Bound Starch, Synthase, Starch
| starch |
stiffen with starch; "starch clothes" 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
출처: wordnet.princeton.edu/perl/webwn
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| starch equivalent |
a number (nearly 2.4) expressing the amount of oxygen which a given weight of fat will require for its complete combustion as compared with the amount required by the same weight of starch.
출처: www.mercksource.com/pp/us/cns/cns_hl_dorlands.jspz...
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| starch |
(ME strechen, to stiffen) A complex insoluble carbohydrate, consisting of various proportions of two glucose polymers, amylose and amylopectin; the chief food storage substance of plants, which is composed of several hundred hexose sugar units and which easily breaks down on hydrolysis into these separate units.
출처: www.fao.org/docrep/003/X3910E/X3910E22.htm
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| starch |
A complex carbohydrate made up of many glucose molecules linked together and found in foods like potatoes, wheat, rice, and corn.
출처: science.education.nih.gov/supplements/nih2/oral-he...
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| starch |
is a polysaccharide made of glucose linked together. The body must convert starch into glucose which can be utilized for immediate energy or converted to glycogen and stored in the liver for later energy needs. It exists throughout the vegetable kingdom, its chief commercial sources being the cereals and potatoes.
출처: www.springboard4health.com/notebook/dict_s.html
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| STARCH | a complex carbohydrate found chiefly in seeds, fruits, tubers, roots and stem pith of plants, notably in corn, potatoes, wheat, and rice |
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| STARCH | stiffen with starch |
| STARCH | hard red wheat grown especially in Russia and Germany |
| STARCH | lacking starch |
| STARCH | resembling starch |
| STARCH | rigidly formal |
| STARCH | consisting of or containing starch |
제품명 |
판매사 |
보험코드 | 성분/함량 | 구분/보험급여 |
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제품명 |
판매사 |
보험코드 | 성분/함량 | 구분/보험급여 |
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