| 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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