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Aristarch
Aristarch Ar"is*tarch, n. [From Aristarchus, a Greek
grammarian and critic, of Alexandria, about 200 b. c.]
A severe critic. --Knowles.
Aristarchian
Aristarchian Ar`is*tar"chi*an, a.
Severely critical.
Aristarchy
Aristarchy Ar"is*tar`chy, n.
Severe criticism. [Obs.] --Sir J. Harrington.
Aristarchy
Aristarchy Ar"is*tar`chy, n.
Severely criticism.
ClearstarchClearstarch Clear"starch`, v. t. [imp. & p. p.
Clearstarched; p. pr. & vb. n. Clearstraching.]
To stiffen with starch, and then make clear by clapping with
the hands; as, to clearstarch muslin. ClearstarchedClearstarch Clear"starch`, v. t. [imp. & p. p.
Clearstarched; p. pr. & vb. n. Clearstraching.]
To stiffen with starch, and then make clear by clapping with
the hands; as, to clearstarch muslin. Clearstarcher
Clearstarcher Clear"starch`er, n.
One who clearstarches.
Cornstarch
Cornstarch Corn"starch` (-st[aum]rch`), n.
Starch made from Indian corn, esp. a fine white flour used
for puddings, etc.
StarchStarch Starch, a. [AS. stearc stark, strong, rough. See
Stark.]
Stiff; precise; rigid. [R.] --Killingbeck. StarchStarch Starch, n. [From starch stiff, cf. G. st["a]rke, fr.
stark strong.]
1. (Chem.) A widely diffused vegetable substance found
especially in seeds, bulbs, and tubers, and extracted (as
from potatoes, corn, rice, etc.) as a white, glistening,
granular or powdery substance, without taste or smell, and
giving a very peculiar creaking sound when rubbed between
the fingers. It is used as a food, in the production of
commercial grape sugar, for stiffening linen in laundries,
in making paste, etc.
Note: Starch is a carbohydrate, being the typical amylose,
C6H10O5, and is detected by the fine blue color given
to it by free iodine. It is not fermentable as such,
but is changed by diastase into dextrin and maltose,
and by heating with dilute acids into dextrose. Cf.
Sugar, Inulin, and Lichenin.
2. Fig.: A stiff, formal manner; formality. --Addison.
Starch hyacinth (Bot.), the grape hyacinth; -- so called
because the flowers have the smell of boiled starch. See
under Grape. StarchStarch Starch, v. t. [imp. & p. p. Starched; p. pr. & vb. n.
Starching.]
To stiffen with starch. Starch celluloseCellulose Cel"lu*lose`, n. (Chem.)
The substance which constitutes the essential part of the
solid framework of plants, of ordinary wood, linen, paper,
etc. It is also found to a slight extent in certain animals,
as the tunicates. It is a carbohydrate, (C6H10O5)n,
isomeric with starch, and is convertible into starches and
sugars by the action of heat and acids. When pure, it is a
white amorphous mass. See Starch, Granulose, Lignin.
Unsized, well bleached linen paper is merely pure
cellulose. --Goodale.
Starch cellulose, the delicate framework which remains when
the soluble part (granulose) of starch is removed by
saliva or pepsin. --Goodale. Starch hyacinthStarch Starch, n. [From starch stiff, cf. G. st["a]rke, fr.
stark strong.]
1. (Chem.) A widely diffused vegetable substance found
especially in seeds, bulbs, and tubers, and extracted (as
from potatoes, corn, rice, etc.) as a white, glistening,
granular or powdery substance, without taste or smell, and
giving a very peculiar creaking sound when rubbed between
the fingers. It is used as a food, in the production of
commercial grape sugar, for stiffening linen in laundries,
in making paste, etc.
Note: Starch is a carbohydrate, being the typical amylose,
C6H10O5, and is detected by the fine blue color given
to it by free iodine. It is not fermentable as such,
but is changed by diastase into dextrin and maltose,
and by heating with dilute acids into dextrose. Cf.
Sugar, Inulin, and Lichenin.
2. Fig.: A stiff, formal manner; formality. --Addison.
Starch hyacinth (Bot.), the grape hyacinth; -- so called
because the flowers have the smell of boiled starch. See
under Grape. starch sugarDextrose Dex"trose`, n. [See Dexter.] (Chem.)
A sirupy, or white crystalline, variety of sugar, C6H12O6
(so called from turning the plane of polarization to the
right), occurring in many ripe fruits. Dextrose and levulose
are obtained by the inversion of cane sugar or sucrose, and
hence called invert sugar. Dextrose is chiefly obtained by
the action of heat and acids on starch, and hence called also
starch sugar. It is also formed from starchy food by the
action of the amylolytic ferments of saliva and pancreatic
juice. starch sugarGlucose Glu"cose`, n. [Gr. ? sweet. Cf. Glycerin.]
1. A variety of sugar occurring in nature very abundantly, as
in ripe grapes, and in honey, and produced in great
quantities from starch, etc., by the action of heat and
acids. It is only about half as sweet as cane sugar.
Called also dextrose, grape sugar, diabetic sugar,
and starch sugar. See Dextrose.
2. (Chem.) Any one of a large class of sugars, isometric with
glucose proper, and including levulose, galactose, etc. Starched
Starched Starched, a.
1. Stiffened with starch.
2. Stiff; precise; formal. --Swift.
StarchedStarch Starch, v. t. [imp. & p. p. Starched; p. pr. & vb. n.
Starching.]
To stiffen with starch. Starchedness
Starchedness Starch"ed*ness, n.
The quality or state of being starched; stiffness in manners;
formality.
Starcher
Starcher Starch"er, n.
One who starches.
StarchingStarch Starch, v. t. [imp. & p. p. Starched; p. pr. & vb. n.
Starching.]
To stiffen with starch. Starchly
Starchly Starch"ly, adv.
In a starched or starch manner.
Starchness
Starchness Starch"ness, n.
Of or pertaining to starched or starch; stiffness of manner;
preciseness.
Starchwort
Starchwort Starch"wort`, n. (Bot.)
The cuckoopint, the tubers of which yield a fine quality of
starch.
Starchy
Starchy Starch"y, a.
Consisting of starch; resembling starch; stiff; precise.
Starcraft
Starcraft Star"craft, n.
Astrology. [R.] --Tennyson.
Unstarch
Unstarch Un*starch", v. t. [Pref. un- + starch.]
To free from starch; to make limp or pliable.
Xystarch
Xystarch Xyst"arch, n. [L. xystarches, Gr. ?, ? a xyst + ? to
rule.] (Gr. Antiq.)
An office? having the superintendence of the xyst. --Dr. W.
Smith.
Meaning of Starc from wikipedia
