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amylose |
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amylose [ˈæmɪˌləʊz -ləʊs] n (Life Sciences & Allied Applications / Biochemistry) the minor component (about 20 per cent) of starch, consisting of long unbranched chains of glucose units. It is soluble in water and gives an intense blue colour with iodine Compare amylopectin Want to thank TFD for its existence? Tell a friend about us, add a link to this page, add the site to iGoogle, or visit the webmaster's page for free fun content. |
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