amylum

am·y·lum  (m-lm)

n.

Starch.

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[Latin, from Greek amulon, starch, from neuter of amulos, not ground at a mill : a-, not; see a-¹ + mul, mill; see mel- in Indo-European roots.]

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amylum [ˈæmɪləm]

n

(Life Sciences & Allied Applications / Biochemistry) another name for starch [2]

[Latin, from Greek amulon fine meal, starch, from amulos not ground at the mill, from a-¹ + mulē mill]

Thesaurus

Noun

1.

amylum - 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 starch arum - starch resembling sago that is obtained from cuckoopint root cassava, cassava starch, manioc, manioca - a starch made by leaching and drying the root of the cassava plant; the source of tapioca; a staple food in the tropics polyose, polysaccharide - any of a class of carbohydrates whose molecules contain chains of monosaccharide molecules arrowroot - a nutritive starch obtained from the root of the arrowroot plant cornflour, cornstarch - starch prepared from the grains of corn; used in cooking as a thickener sago - powdery starch from certain sago palms; used in Asia as a food thickener and textile stiffener amyloid - a non-nitrogenous food substance consisting chiefly of starch; any substance resembling starch Otaheite arrowroot, Otaheite arrowroot starch - a starch obtained from the root of the pia