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n. pl. di·as·ta·ses (-sēz′)
1. Separation of normally joined anatomical parts, as of certain abdominal muscles during pregnancy.
2. The last stage of diastole in the heart, occurring just before contraction and during which little additional blood enters the ventricle.

[Greek, separation, from diistanai, to separate : dia-, apart; see dia- + histanai, to cause to stand; see stā- in Indo-European roots.]

di′a·stat′ic (dī′ə-stăt′ĭk) adj.


(ˌdaɪ əˈstæt ɪk)

also di•a•sta•sic

(-ˈsteɪ sɪk)

1. of or pertaining to diastase.
2. having the properties of diastase: diastatic action.
[1880–85; < Greek diastatikós separative. See diastase, static]
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References in periodicals archive ?
Ochola S Effect of steeping and germination on the diastatic activity and sugar content in amaranth grains and viscosity of porridge.
Contract awarded for The Department of Agriculture Western Australia (DAFWA) requires a Viscoamylograph for diastatic activity testing of wheat flour samples in accordance with American Association of Cereal Chemists International (AACCI) Method 22-10.
Agave Barley malt Barley Beet sugar nectar syrup malt Brown Buttered Cane juice Cane juice sugar syrup crystals Caramel Carob syrup Corn Corn syrup, sweetener or corn syrup solids Date Dehydrated Dextrose Diastatic sugar cane Juice malt Ethyl Fructose Fruit Fruit juice maltol juice concentrate Glucose Golden sugar Golden Grape sugar solids syrup Glucose High-fructose Honey Invert corn syrup sugar Lactose Maltodextrin Malt syrup Maltose Mannitol Maple syrup Molasses Raw sugar Refiner's Rice syrup Saccharose Sorbitol syrup Sorghum or Sucrose Sugar Syrup sorghum syrup Treacle Turbinado Xylose Yellow sugar sugar
Now to the little-known best food-drying secret: Diastatic malt