SG Heritage Dictionary

Amyl [Noun] Webster's Dictionary 1913

A hydrocarbon radical, C5H11, of the paraffine series found in amyl alcohol or fusel oil, etc.

Amylaceous [Adjective] Webster's Dictionary 1828

Pertaining to starch, or the farinaceous part of grain; resembling starch.

Amylaceous [Adjective] Webster's Dictionary 1913

Pertaining to starch; of the nature of starch; starchy.

Amylate [Noun] Webster's Dictionary 1913

A compound of the radical amyl with oxygen and a positive atom or radical.

Amylene [Noun] Webster's Dictionary 1913

One of a group of metameric hydrocarbons, C5H10, of the ethylene series. The colorless, volatile, mobile liquid commonly called amylene is a mixture of different members of the group.

Amylic [Adjective] Webster's Dictionary 1913

Pertaining to, or derived from, amyl; as, amylic ether.

Amyline [Noun] Webster's Dictionary 1828

A farinaceous substance between gum and starch.

Amylobacter [Noun] Webster's Dictionary 1913

A microorganism (Bacillus amylobacter) which develops in vegetable tissue during putrefaction.

Amyloid [Adjective] Webster's Dictionary 1913

Alt. of Amyloidal

Amyloid [Noun] Webster's Dictionary 1913

1. A non-nitrogenous starchy food; a starchlike substance.

2. The substance deposited in the organs in amyloid degeneration.

Amyloidal [Adjective] Webster's Dictionary 1913

Resembling or containing amyl; starchlike.

Amylolytic [Adjective] Webster's Dictionary 1913

Effecting the conversion of starch into soluble dextrin and sugar; as, an amylolytic ferment.

Amylose [Noun] Webster's Dictionary 1913

One of the starch group (C6H10O5)n of the carbohydrates; as, starch, arabin, dextrin, cellulose, etc.