| slovo | definícia |
starch
(encz) | starch,naškrobit Zdeněk Brož |
starch
(encz) | starch,nucený web |
starch
(encz) | starch,škrob n: Zdeněk Brož |
starch
(encz) | starch,škrobit v: Zdeněk Brož |
starch
(encz) | starch,upjatý web |
Starch
(gcide) | Starch \Starch\ (st[aum]rch), a. [AS. stearc stark, strong,
rough. See Stark.]
Stiff; precise; rigid. [R.] --Killingbeck.
[1913 Webster] |
Starch
(gcide) | Starch \Starch\, n. [From starch stiff, cf. G. st[aum]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.
[1913 Webster]
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.
[1913 Webster]
2. Fig.: A stiff, formal manner; formality. --Addison.
[1913 Webster]
Starch hyacinth (Bot.), the grape hyacinth; -- so called
because the flowers have the smell of boiled starch. See
under Grape.
[1913 Webster] |
Starch
(gcide) | Starch \Starch\, v. t. [imp. & p. p. Starched (st[aum]rcht);
p. pr. & vb. n. Starching.]
To stiffen with starch.
[1913 Webster] Star chamber |
starch
(wn) | starch
n 1: 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 [syn: starch, amylum]
2: a commercial preparation of starch that is used to stiffen
textile fabrics in laundering
v 1: stiffen with starch; "starch clothes" |
| | podobné slovo | definícia |
cassava starch
(encz) | cassava starch, n: |
cornstarch
(encz) | cornstarch,kukuřičný škrob Zdeněk Brož |
starch wheat
(encz) | starch wheat, n: |
starched
(encz) | starched,naškrobený adj: Zdeněk Brož |
starches
(encz) | starches, |
starchily
(encz) | starchily, |
starchiness
(encz) | starchiness, |
starchless
(encz) | starchless, adj: |
starchlike
(encz) | starchlike, adj: |
starchy
(encz) | starchy,naškrobený adj: Zdeněk Brožstarchy,škrobený adj: Zdeněk Brožstarchy,škrobový adj: Zdeněk Brož |
alant starch
(gcide) | Inulin \In"u*lin\, n. [From NL. Inula Helenium, the
elecampane: cf. F. inuline.] (Chem.)
A substance of very wide occurrence. It is found dissolved in
the sap of the roots and rhizomes of many composite and other
plants, as Inula, Helianthus, Campanula, etc., and is
extracted by solution as a tasteless, white, semicrystalline
substance, resembling starch, with which it is isomeric,
having fructose units in place of most of the glucose units.
It is intermediate in nature between starch and sugar, and
replaces starch as the reserve food in Compositae. Called
also dahlin, helenin, alantin, alant starch, etc.
[1913 Webster +PJC] |
Aristarch
(gcide) | Aristarch \Ar"is*tarch\, n. [From Aristarchus, a Greek
grammarian and critic, of Alexandria, about 200 b. c.]
A severe critic. --Knowles.
[1913 Webster] |
Aristarchian
(gcide) | Aristarchian \Ar`is*tar"chi*an\, a.
Severely critical.
[1913 Webster] |
Aristarchy
(gcide) | Aristarchy \Ar"is*tar`chy\, n.
Severely criticism.
[1913 Webster]Aristarchy \Ar"is*tar`chy\, n.
Severe criticism. [Obs.] --Sir J. Harrington.
[1913 Webster] |
arrowroot starch
(gcide) | Maranta \Ma*ran"ta\, prop. n. [NL.] (Bot.)
A genus of endogenous plants found in tropical America, and
some species also in India. They have tuberous roots
containing a large amount of starch, and from one species
(Maranta arundinacea, the American arrowroot or obedience
plant) arrowroot (arrowroot starch) is obtained. Many
kinds are cultivated for ornament.
[1913 Webster]Arrowroot \Ar"row*root`\, n.
1. (Bot.) A white-flowered west Indian plant of the genus
Maranta, esp. Maranta arundinacea, now cultivated in
many hot countries. Its root yields arrowroot starch. It
said that the Indians used the roots to neutralize the
venom in wounds made by poisoned arrows.
Syn: arrowroot, American arrowroot, obedience plant.
[1913 Webster]
2. A nutritive starch obtained from the rootstocks of
Maranta arundinacea, and used as food, esp. for children
an invalids; also, a similar starch obtained from other
plants, as various species of Maranta and Curcuma.
[1913 Webster] |
Clearstarch
(gcide) | Clearstarch \Clear"starch`\ (kl[=e]r"st[aum]rcht`), 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.
[1913 Webster] |
Clearstarched
(gcide) | Clearstarch \Clear"starch`\ (kl[=e]r"st[aum]rcht`), 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.
[1913 Webster] |
Clearstarcher
(gcide) | Clearstarcher \Clear"starch`er\ (kl[=e]r"st[aum]rch`[~e]r), n.
One who clearstarches.
[1913 Webster] Clearstory |
Cornstarch
(gcide) | Cornstarch \Corn"starch`\ (-st[aum]rch`), n.
Starch made from Indian corn, esp. a fine white flour used
for puddings, etc.
[1913 Webster] |
Pea starch
(gcide) | Pea \Pea\, n.; pl. Peas (p[=e]z) or Pease (p[=e]z). [OE.
pese, fr. AS. pisa, or OF. peis, F. pois; both fr. L. pisum;
cf. Gr. pi`sos, pi`son. The final s was misunderstood in
English as a plural ending. Cf. Pease.]
1. (Bot.) A plant, and its fruit, of the genus Pisum, of
many varieties, much cultivated for food. It has a
papilionaceous flower, and the pericarp is a legume,
popularly called a pod.
[1913 Webster]
Note: When a definite number, more than one, is spoken of,
the plural form peas is used; as, the pod contained
nine peas; but, in a collective sense, the form pease
is preferred; as, a bushel of pease; they had pease at
dinner. This distinction is not always preserved, the
form peas being used in both senses.
[1913 Webster]
2. A name given, especially in the Southern States, to the
seed of several leguminous plants (species of Dolichos,
Cicer, Abrus, etc.) esp. those having a scar (hilum)
of a different color from the rest of the seed.
[1913 Webster]
Note: The name pea is given to many leguminous plants more or
less closely related to the common pea. See the
Phrases, below.
[1913 Webster]
Beach pea (Bot.), a seashore plant, Lathyrus maritimus.
Black-eyed pea, a West Indian name for {Dolichos
sph[ae]rospermus} and its seed.
Butterfly pea, the American plant Clitoria Mariana,
having showy blossoms.
Chick pea. See Chick-pea.
Egyptian pea. Same as Chick-pea.
Everlasting pea. See under Everlasting.
Glory pea. See under Glory, n.
Hoary pea, any plant of the genus Tephrosia; goat's rue.
Issue pea, Orris pea. (Med.) See under Issue, and
Orris.
Milk pea. (Bot.) See under Milk.
Pea berry, a kind of a coffee bean or grain which grows
single, and is round or pea-shaped; often used
adjectively; as, pea-berry coffee.
Pea bug. (Zool.) Same as Pea weevil.
Pea coal, a size of coal smaller than nut coal.
Pea crab (Zool.), any small crab of the genus
Pinnotheres, living as a commensal in bivalves; esp.,
the European species (Pinnotheres pisum) which lives in
the common mussel and the cockle.
Pea dove (Zool.), the American ground dove.
Pea-flower tribe (Bot.), a suborder (Papilionace[ae]) of
leguminous plants having blossoms essentially like that of
the pea. --G. Bentham.
Pea maggot (Zool.), the larva of a European moth ({Tortrix
pisi}), which is very destructive to peas.
Pea ore (Min.), argillaceous oxide of iron, occurring in
round grains of a size of a pea; pisolitic ore.
Pea starch, the starch or flour of the common pea, which is
sometimes used in adulterating wheat flour, pepper, etc.
Pea tree (Bot.), the name of several leguminous shrubs of
the genus Caragana, natives of Siberia and China.
Pea vine. (Bot.)
(a) Any plant which bears peas.
(b) A kind of vetch or tare, common in the United States
(Lathyrus Americana, and other similar species).
Pea weevil (Zool.), a small weevil (Bruchus pisi) which
destroys peas by eating out the interior.
Pigeon pea. (Bot.) See Pigeon pea.
Sweet pea (Bot.), the annual plant Lathyrus odoratus;
also, its many-colored, sweet-scented blossoms.
[1913 Webster] |
Starch
(gcide) | Starch \Starch\ (st[aum]rch), a. [AS. stearc stark, strong,
rough. See Stark.]
Stiff; precise; rigid. [R.] --Killingbeck.
[1913 Webster]Starch \Starch\, n. [From starch stiff, cf. G. st[aum]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.
[1913 Webster]
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.
[1913 Webster]
2. Fig.: A stiff, formal manner; formality. --Addison.
[1913 Webster]
Starch hyacinth (Bot.), the grape hyacinth; -- so called
because the flowers have the smell of boiled starch. See
under Grape.
[1913 Webster]Starch \Starch\, v. t. [imp. & p. p. Starched (st[aum]rcht);
p. pr. & vb. n. Starching.]
To stiffen with starch.
[1913 Webster] Star chamber |
Starch cellulose
(gcide) | Cellulose \Cel"lu*lose`\, n. (Chem.)
The substance which constitutes the essential part of the
solid framework of plants, of ordinary wood, cotton, 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.
[1913 Webster]
Unsized, well bleached linen paper is merely pure
cellulose. --Goodale.
[1913 Webster]
Starch cellulose, the delicate framework which remains when
the soluble part (granulose) of starch is removed by
saliva or pepsin. --Goodale.
[1913 Webster] |
Starch hyacinth
(gcide) | Starch \Starch\, n. [From starch stiff, cf. G. st[aum]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.
[1913 Webster]
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.
[1913 Webster]
2. Fig.: A stiff, formal manner; formality. --Addison.
[1913 Webster]
Starch hyacinth (Bot.), the grape hyacinth; -- so called
because the flowers have the smell of boiled starch. See
under Grape.
[1913 Webster] |
starch sugar
(gcide) | Glucose \Glu"cose`\, n. [Gr. ? sweet. Cf. Glycerin.]
[1913 Webster]
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.
[1913 Webster]
2. (Chem.) Any one of a large class of sugars, isometric with
glucose proper, and including levulose, galactose, etc.
[1913 Webster]
3. The trade name of a sirup, obtained as an uncrystallizable
reside in the manufacture of glucose proper, and
containing, in addition to some dextrose or glucose, also
maltose, dextrin, etc. It is used as a cheap adulterant of
sirups, beers, etc.
[1913 Webster]Sugar \Sug"ar\, n. [OE. sugre, F. sucre (cf. It. zucchero, Sp.
az['u]car), fr. Ar. sukkar, assukkar, fr. Skr. [,c]arkar[=a]
sugar, gravel; cf. Per. shakar. Cf. Saccharine, Sucrose.]
1. A sweet white (or brownish yellow) crystalline substance,
of a sandy or granular consistency, obtained by
crystallizing the evaporated juice of certain plants, as
the sugar cane, sorghum, beet root, sugar maple, etc. It
is used for seasoning and preserving many kinds of food
and drink. Ordinary sugar is essentially sucrose. See the
Note below.
[1913 Webster]
Note: The term sugar includes several commercial grades, as
the white or refined, granulated, loaf or lump, and the
raw brown or muscovado. In a more general sense, it
includes several distinct chemical compounds, as the
glucoses, or grape sugars (including glucose proper,
dextrose, and levulose), and the sucroses, or true
sugars (as cane sugar). All sugars are carbohydrates.
See Carbohydrate. The glucoses, or grape sugars, are
ketone alcohols of the formula C6H12O6, and they turn
the plane of polarization to the right or the left.
They are produced from the amyloses and sucroses, as by
the action of heat and acids of ferments, and are
themselves decomposed by fermentation into alcohol and
carbon dioxide. The only sugar (called acrose) as yet
produced artificially belongs to this class. The
sucroses, or cane sugars, are doubled glucose
anhydrides of the formula C12H22O11. They are usually
not fermentable as such (cf. Sucrose), and they act
on polarized light.
[1913 Webster]
2. By extension, anything resembling sugar in taste or
appearance; as, sugar of lead (lead acetate), a poisonous
white crystalline substance having a sweet taste.
[1913 Webster]
3. Compliment or flattery used to disguise or render
acceptable something obnoxious; honeyed or soothing words.
[Colloq.]
[1913 Webster]
Acorn sugar. See Quercite.
Cane sugar, sugar made from the sugar cane; sucrose, or an
isomeric sugar. See Sucrose.
Diabetes sugar, or Diabetic sugar (Med. Chem.), a variety
of sugar (grape sugar or dextrose) excreted in the urine
in diabetes mellitus; -- the presence of such a sugar in
the urine is used to diagnose the illness.
Fruit sugar. See under Fruit, and Fructose.
Grape sugar, a sirupy or white crystalline sugar (dextrose
or glucose) found as a characteristic ingredient of ripe
grapes, and also produced from many other sources. See
Dextrose, and Glucose.
Invert sugar. See under Invert.
Malt sugar, a variety of sugar isomeric with sucrose, found
in malt. See Maltose.
Manna sugar, a substance found in manna, resembling, but
distinct from, the sugars. See Mannite.
Milk sugar, a variety of sugar characteristic of fresh
milk, and isomeric with sucrose. See Lactose.
Muscle sugar, a sweet white crystalline substance isomeric
with, and formerly regarded to, the glucoses. It is found
in the tissue of muscle, the heart, liver, etc. Called
also heart sugar. See Inosite.
Pine sugar. See Pinite.
Starch sugar (Com. Chem.), a variety of dextrose made by
the action of heat and acids on starch from corn,
potatoes, etc.; -- called also potato sugar, {corn
sugar}, and, inaccurately, invert sugar. See Dextrose,
and Glucose.
Sugar barek, one who refines sugar.
Sugar beet (Bot.), a variety of beet (Beta vulgaris) with
very large white roots, extensively grown, esp. in Europe,
for the sugar obtained from them.
Sugar berry (Bot.), the hackberry.
Sugar bird (Zool.), any one of several species of small
South American singing birds of the genera Coereba,
Dacnis, and allied genera belonging to the family
Coerebidae. They are allied to the honey eaters.
Sugar bush. See Sugar orchard.
Sugar camp, a place in or near a sugar orchard, where maple
sugar is made.
Sugar candian, sugar candy. [Obs.]
Sugar candy, sugar clarified and concreted or crystallized;
candy made from sugar.
Sugar cane (Bot.), a tall perennial grass ({Saccharum
officinarium}), with thick short-jointed stems. It has
been cultivated for ages as the principal source of sugar.
Sugar loaf.
(a) A loaf or mass of refined sugar, usually in the form
of a truncated cone.
(b) A hat shaped like a sugar loaf.
[1913 Webster]
Why, do not or know you, grannam, and that sugar
loaf? --J. Webster.
[1913 Webster]
Sugar maple (Bot.), the rock maple (Acer saccharinum).
See Maple.
Sugar mill, a machine for pressing out the juice of the
sugar cane, usually consisting of three or more rollers,
between which the cane is passed.
Sugar mite. (Zool.)
(a) A small mite (Tyroglyphus sacchari), often found in
great numbers in unrefined sugar.
(b) The lepisma.
Sugar of lead. See Sugar, 2, above.
Sugar of milk. See under Milk.
Sugar orchard, a collection of maple trees selected and
preserved for purpose of obtaining sugar from them; --
called also, sometimes, sugar bush. [U.S.] --Bartlett.
Sugar pine (Bot.), an immense coniferous tree ({Pinus
Lambertiana}) of California and Oregon, furnishing a soft
and easily worked timber. The resinous exudation from the
stumps, etc., has a sweetish taste, and has been used as a
substitute for sugar.
Sugar squirrel (Zool.), an Australian flying phalanger
(Belideus sciureus), having a long bushy tail and a
large parachute. It resembles a flying squirrel. See
Illust. under Phlanger.
Sugar tongs, small tongs, as of silver, used at table for
taking lumps of sugar from a sugar bowl.
Sugar tree. (Bot.) See Sugar maple, above.
[1913 Webster]Dextrose \Dex"trose`\ (d[e^]ks"tr[=o]s`), 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, and also called
glucose. Dextrose and levulose are obtained by the
inversion of cane sugar or sucrose, and hence the mixture is
called 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.
[1913 Webster]
Note: The solid products are known to the trade as {grape
sugar}; the sirupy products as glucose, or {mixing
sirup}. These are harmless, but are only about half as
sweet as cane sugar or sucrose. Dextrously
Dextrous |
Starch sugar
(gcide) | Glucose \Glu"cose`\, n. [Gr. ? sweet. Cf. Glycerin.]
[1913 Webster]
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.
[1913 Webster]
2. (Chem.) Any one of a large class of sugars, isometric with
glucose proper, and including levulose, galactose, etc.
[1913 Webster]
3. The trade name of a sirup, obtained as an uncrystallizable
reside in the manufacture of glucose proper, and
containing, in addition to some dextrose or glucose, also
maltose, dextrin, etc. It is used as a cheap adulterant of
sirups, beers, etc.
[1913 Webster]Sugar \Sug"ar\, n. [OE. sugre, F. sucre (cf. It. zucchero, Sp.
az['u]car), fr. Ar. sukkar, assukkar, fr. Skr. [,c]arkar[=a]
sugar, gravel; cf. Per. shakar. Cf. Saccharine, Sucrose.]
1. A sweet white (or brownish yellow) crystalline substance,
of a sandy or granular consistency, obtained by
crystallizing the evaporated juice of certain plants, as
the sugar cane, sorghum, beet root, sugar maple, etc. It
is used for seasoning and preserving many kinds of food
and drink. Ordinary sugar is essentially sucrose. See the
Note below.
[1913 Webster]
Note: The term sugar includes several commercial grades, as
the white or refined, granulated, loaf or lump, and the
raw brown or muscovado. In a more general sense, it
includes several distinct chemical compounds, as the
glucoses, or grape sugars (including glucose proper,
dextrose, and levulose), and the sucroses, or true
sugars (as cane sugar). All sugars are carbohydrates.
See Carbohydrate. The glucoses, or grape sugars, are
ketone alcohols of the formula C6H12O6, and they turn
the plane of polarization to the right or the left.
They are produced from the amyloses and sucroses, as by
the action of heat and acids of ferments, and are
themselves decomposed by fermentation into alcohol and
carbon dioxide. The only sugar (called acrose) as yet
produced artificially belongs to this class. The
sucroses, or cane sugars, are doubled glucose
anhydrides of the formula C12H22O11. They are usually
not fermentable as such (cf. Sucrose), and they act
on polarized light.
[1913 Webster]
2. By extension, anything resembling sugar in taste or
appearance; as, sugar of lead (lead acetate), a poisonous
white crystalline substance having a sweet taste.
[1913 Webster]
3. Compliment or flattery used to disguise or render
acceptable something obnoxious; honeyed or soothing words.
[Colloq.]
[1913 Webster]
Acorn sugar. See Quercite.
Cane sugar, sugar made from the sugar cane; sucrose, or an
isomeric sugar. See Sucrose.
Diabetes sugar, or Diabetic sugar (Med. Chem.), a variety
of sugar (grape sugar or dextrose) excreted in the urine
in diabetes mellitus; -- the presence of such a sugar in
the urine is used to diagnose the illness.
Fruit sugar. See under Fruit, and Fructose.
Grape sugar, a sirupy or white crystalline sugar (dextrose
or glucose) found as a characteristic ingredient of ripe
grapes, and also produced from many other sources. See
Dextrose, and Glucose.
Invert sugar. See under Invert.
Malt sugar, a variety of sugar isomeric with sucrose, found
in malt. See Maltose.
Manna sugar, a substance found in manna, resembling, but
distinct from, the sugars. See Mannite.
Milk sugar, a variety of sugar characteristic of fresh
milk, and isomeric with sucrose. See Lactose.
Muscle sugar, a sweet white crystalline substance isomeric
with, and formerly regarded to, the glucoses. It is found
in the tissue of muscle, the heart, liver, etc. Called
also heart sugar. See Inosite.
Pine sugar. See Pinite.
Starch sugar (Com. Chem.), a variety of dextrose made by
the action of heat and acids on starch from corn,
potatoes, etc.; -- called also potato sugar, {corn
sugar}, and, inaccurately, invert sugar. See Dextrose,
and Glucose.
Sugar barek, one who refines sugar.
Sugar beet (Bot.), a variety of beet (Beta vulgaris) with
very large white roots, extensively grown, esp. in Europe,
for the sugar obtained from them.
Sugar berry (Bot.), the hackberry.
Sugar bird (Zool.), any one of several species of small
South American singing birds of the genera Coereba,
Dacnis, and allied genera belonging to the family
Coerebidae. They are allied to the honey eaters.
Sugar bush. See Sugar orchard.
Sugar camp, a place in or near a sugar orchard, where maple
sugar is made.
Sugar candian, sugar candy. [Obs.]
Sugar candy, sugar clarified and concreted or crystallized;
candy made from sugar.
Sugar cane (Bot.), a tall perennial grass ({Saccharum
officinarium}), with thick short-jointed stems. It has
been cultivated for ages as the principal source of sugar.
Sugar loaf.
(a) A loaf or mass of refined sugar, usually in the form
of a truncated cone.
(b) A hat shaped like a sugar loaf.
[1913 Webster]
Why, do not or know you, grannam, and that sugar
loaf? --J. Webster.
[1913 Webster]
Sugar maple (Bot.), the rock maple (Acer saccharinum).
See Maple.
Sugar mill, a machine for pressing out the juice of the
sugar cane, usually consisting of three or more rollers,
between which the cane is passed.
Sugar mite. (Zool.)
(a) A small mite (Tyroglyphus sacchari), often found in
great numbers in unrefined sugar.
(b) The lepisma.
Sugar of lead. See Sugar, 2, above.
Sugar of milk. See under Milk.
Sugar orchard, a collection of maple trees selected and
preserved for purpose of obtaining sugar from them; --
called also, sometimes, sugar bush. [U.S.] --Bartlett.
Sugar pine (Bot.), an immense coniferous tree ({Pinus
Lambertiana}) of California and Oregon, furnishing a soft
and easily worked timber. The resinous exudation from the
stumps, etc., has a sweetish taste, and has been used as a
substitute for sugar.
Sugar squirrel (Zool.), an Australian flying phalanger
(Belideus sciureus), having a long bushy tail and a
large parachute. It resembles a flying squirrel. See
Illust. under Phlanger.
Sugar tongs, small tongs, as of silver, used at table for
taking lumps of sugar from a sugar bowl.
Sugar tree. (Bot.) See Sugar maple, above.
[1913 Webster]Dextrose \Dex"trose`\ (d[e^]ks"tr[=o]s`), 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, and also called
glucose. Dextrose and levulose are obtained by the
inversion of cane sugar or sucrose, and hence the mixture is
called 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.
[1913 Webster]
Note: The solid products are known to the trade as {grape
sugar}; the sirupy products as glucose, or {mixing
sirup}. These are harmless, but are only about half as
sweet as cane sugar or sucrose. Dextrously
Dextrous |
starch sugar
(gcide) | Glucose \Glu"cose`\, n. [Gr. ? sweet. Cf. Glycerin.]
[1913 Webster]
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.
[1913 Webster]
2. (Chem.) Any one of a large class of sugars, isometric with
glucose proper, and including levulose, galactose, etc.
[1913 Webster]
3. The trade name of a sirup, obtained as an uncrystallizable
reside in the manufacture of glucose proper, and
containing, in addition to some dextrose or glucose, also
maltose, dextrin, etc. It is used as a cheap adulterant of
sirups, beers, etc.
[1913 Webster]Sugar \Sug"ar\, n. [OE. sugre, F. sucre (cf. It. zucchero, Sp.
az['u]car), fr. Ar. sukkar, assukkar, fr. Skr. [,c]arkar[=a]
sugar, gravel; cf. Per. shakar. Cf. Saccharine, Sucrose.]
1. A sweet white (or brownish yellow) crystalline substance,
of a sandy or granular consistency, obtained by
crystallizing the evaporated juice of certain plants, as
the sugar cane, sorghum, beet root, sugar maple, etc. It
is used for seasoning and preserving many kinds of food
and drink. Ordinary sugar is essentially sucrose. See the
Note below.
[1913 Webster]
Note: The term sugar includes several commercial grades, as
the white or refined, granulated, loaf or lump, and the
raw brown or muscovado. In a more general sense, it
includes several distinct chemical compounds, as the
glucoses, or grape sugars (including glucose proper,
dextrose, and levulose), and the sucroses, or true
sugars (as cane sugar). All sugars are carbohydrates.
See Carbohydrate. The glucoses, or grape sugars, are
ketone alcohols of the formula C6H12O6, and they turn
the plane of polarization to the right or the left.
They are produced from the amyloses and sucroses, as by
the action of heat and acids of ferments, and are
themselves decomposed by fermentation into alcohol and
carbon dioxide. The only sugar (called acrose) as yet
produced artificially belongs to this class. The
sucroses, or cane sugars, are doubled glucose
anhydrides of the formula C12H22O11. They are usually
not fermentable as such (cf. Sucrose), and they act
on polarized light.
[1913 Webster]
2. By extension, anything resembling sugar in taste or
appearance; as, sugar of lead (lead acetate), a poisonous
white crystalline substance having a sweet taste.
[1913 Webster]
3. Compliment or flattery used to disguise or render
acceptable something obnoxious; honeyed or soothing words.
[Colloq.]
[1913 Webster]
Acorn sugar. See Quercite.
Cane sugar, sugar made from the sugar cane; sucrose, or an
isomeric sugar. See Sucrose.
Diabetes sugar, or Diabetic sugar (Med. Chem.), a variety
of sugar (grape sugar or dextrose) excreted in the urine
in diabetes mellitus; -- the presence of such a sugar in
the urine is used to diagnose the illness.
Fruit sugar. See under Fruit, and Fructose.
Grape sugar, a sirupy or white crystalline sugar (dextrose
or glucose) found as a characteristic ingredient of ripe
grapes, and also produced from many other sources. See
Dextrose, and Glucose.
Invert sugar. See under Invert.
Malt sugar, a variety of sugar isomeric with sucrose, found
in malt. See Maltose.
Manna sugar, a substance found in manna, resembling, but
distinct from, the sugars. See Mannite.
Milk sugar, a variety of sugar characteristic of fresh
milk, and isomeric with sucrose. See Lactose.
Muscle sugar, a sweet white crystalline substance isomeric
with, and formerly regarded to, the glucoses. It is found
in the tissue of muscle, the heart, liver, etc. Called
also heart sugar. See Inosite.
Pine sugar. See Pinite.
Starch sugar (Com. Chem.), a variety of dextrose made by
the action of heat and acids on starch from corn,
potatoes, etc.; -- called also potato sugar, {corn
sugar}, and, inaccurately, invert sugar. See Dextrose,
and Glucose.
Sugar barek, one who refines sugar.
Sugar beet (Bot.), a variety of beet (Beta vulgaris) with
very large white roots, extensively grown, esp. in Europe,
for the sugar obtained from them.
Sugar berry (Bot.), the hackberry.
Sugar bird (Zool.), any one of several species of small
South American singing birds of the genera Coereba,
Dacnis, and allied genera belonging to the family
Coerebidae. They are allied to the honey eaters.
Sugar bush. See Sugar orchard.
Sugar camp, a place in or near a sugar orchard, where maple
sugar is made.
Sugar candian, sugar candy. [Obs.]
Sugar candy, sugar clarified and concreted or crystallized;
candy made from sugar.
Sugar cane (Bot.), a tall perennial grass ({Saccharum
officinarium}), with thick short-jointed stems. It has
been cultivated for ages as the principal source of sugar.
Sugar loaf.
(a) A loaf or mass of refined sugar, usually in the form
of a truncated cone.
(b) A hat shaped like a sugar loaf.
[1913 Webster]
Why, do not or know you, grannam, and that sugar
loaf? --J. Webster.
[1913 Webster]
Sugar maple (Bot.), the rock maple (Acer saccharinum).
See Maple.
Sugar mill, a machine for pressing out the juice of the
sugar cane, usually consisting of three or more rollers,
between which the cane is passed.
Sugar mite. (Zool.)
(a) A small mite (Tyroglyphus sacchari), often found in
great numbers in unrefined sugar.
(b) The lepisma.
Sugar of lead. See Sugar, 2, above.
Sugar of milk. See under Milk.
Sugar orchard, a collection of maple trees selected and
preserved for purpose of obtaining sugar from them; --
called also, sometimes, sugar bush. [U.S.] --Bartlett.
Sugar pine (Bot.), an immense coniferous tree ({Pinus
Lambertiana}) of California and Oregon, furnishing a soft
and easily worked timber. The resinous exudation from the
stumps, etc., has a sweetish taste, and has been used as a
substitute for sugar.
Sugar squirrel (Zool.), an Australian flying phalanger
(Belideus sciureus), having a long bushy tail and a
large parachute. It resembles a flying squirrel. See
Illust. under Phlanger.
Sugar tongs, small tongs, as of silver, used at table for
taking lumps of sugar from a sugar bowl.
Sugar tree. (Bot.) See Sugar maple, above.
[1913 Webster]Dextrose \Dex"trose`\ (d[e^]ks"tr[=o]s`), 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, and also called
glucose. Dextrose and levulose are obtained by the
inversion of cane sugar or sucrose, and hence the mixture is
called 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.
[1913 Webster]
Note: The solid products are known to the trade as {grape
sugar}; the sirupy products as glucose, or {mixing
sirup}. These are harmless, but are only about half as
sweet as cane sugar or sucrose. Dextrously
Dextrous |
Star-chamber
(gcide) | Star chamber \Star" cham`ber\, Star-chamber
\Star"-cham`ber\(st[aum]r"ch[=a]m`b[~e]r), n. [So called (as
conjectured by Blackstone) from being held in a room at the
Exchequer where the chests containing certain Jewish
contracts and obligations called starrs (from the Heb.
shetar, pron. shtar) were kept; or from the stars with which
the ceiling is supposed to have been decorated.]
1. (Eng. Hist.) An ancient high court exercising jurisdiction
in certain cases, mainly criminal, which sat without the
intervention of a jury. It consisted of the king's
council, or of the privy council only with the addition of
certain judges. It could proceed on mere rumor or examine
witnesses; it could apply torture. It was abolished by the
Long Parliament in 1641. --Encyc. Brit.
[1913 Webster]
2. Hence: (Metaphorical) Any court, committee, or other
tribunal which exercises arbitrary and unaccountable
power, or uses unfair or illegal methods, in investigation
or judgment of persons.
[PJC] |
Starched
(gcide) | Starch \Starch\, v. t. [imp. & p. p. Starched (st[aum]rcht);
p. pr. & vb. n. Starching.]
To stiffen with starch.
[1913 Webster] Star chamberStarched \Starched\ (st[aum]rcht), a.
1. Stiffened with starch.
[1913 Webster]
2. Stiff; precise; formal. --Swift.
[1913 Webster] |
Starchedness
(gcide) | Starchedness \Starch"ed*ness\ (st[aum]rch"[e^]d*n[e^]s), n.
The quality or state of being starched or starchy[5];
stiffness in manners; formality.
Syn: starchiness, starchness.
[1913 Webster] |
Starcher
(gcide) | Starcher \Starch"er\ (-[~e]r), n.
One who starches.
[1913 Webster] |
starchiness
(gcide) | starchiness \starch"i*ness\ (st[aum]rch"[-e]*n[e^]s), n.
The quality or state of being starchy; stiffness in manners;
formality.
Syn: starchedness, starchness.
[1913 Webster] |
Starching
(gcide) | Starch \Starch\, v. t. [imp. & p. p. Starched (st[aum]rcht);
p. pr. & vb. n. Starching.]
To stiffen with starch.
[1913 Webster] Star chamber |
starch-iodide paper
(gcide) | ozone paper \o"zone pa"per\ (Chem.)
Paper coated with starch and potassium iodine, also called
starch-iodide paper. It turns blue when exposed to ozone.
[Webster 1913 Suppl. +PJC] |
Starchly
(gcide) | Starchly \Starch"ly\, adv.
In a starched or starch manner.
[1913 Webster] |
Starchness
(gcide) | Starchness \Starch"ness\, n.
The quality or state of being starched or starchy[5];
stiffness of manner; preciseness.
Syn: starchedness.
[1913 Webster] |
Starchwort
(gcide) | Starchwort \Starch"wort`\ (-w[^u]rt`), n. (Bot.)
The cuckoopint, the tubers of which yield a fine quality of
starch.
[1913 Webster] |
starchy
(gcide) | starchy \starch"y\ (-[y^]), a.
1. Of or pertaining to starch.
[PJC]
2. Containing or consisting of starch; -- used especially of
foods.
[PJC]
3. Resembling starch; stiff.
[1913 Webster]
4. Stiffened by use of starch; starched[1]; -- of clothing.
[PJC]
5. Formal in manner; precise.
Syn: starch.
[1913 Webster] |
Unstarch
(gcide) | Unstarch \Un*starch"\, v. t. [Pref. un- + starch.]
To free from starch; to make limp or pliable.
[1913 Webster] |
Xystarch
(gcide) | Xystarch \Xyst"arch\, n. [L. xystarches, Gr. ?, ? a xyst + ? to
rule.] (Gr. Antiq.)
An officer having the superintendence of the xyst. --Dr. W.
Smith.
[1913 Webster] |
animal starch
(wn) | animal starch
n 1: one form in which body fuel is stored; stored primarily in
the liver and broken down into glucose when needed by the
body [syn: glycogen, animal starch] |
aristarchus
(wn) | Aristarchus
n 1: an ancient Greek grammarian remembered for his commentary
on the Iliad and Odyssey (circa 217-145 BC)
2: a bright crater on the Moon |
aristarchus of samos
(wn) | Aristarchus of Samos
n 1: an ancient Greek astronomer who was one of the first to
propose a heliocentric theory of the universe (circa 270
BC) |
cassava starch
(wn) | cassava starch
n 1: a starch made by leaching and drying the root of the
cassava plant; the source of tapioca; a staple food in the
tropics [syn: cassava, cassava starch, manioc,
manioca] |
cornstarch
(wn) | cornstarch
n 1: starch prepared from the grains of corn; used in cooking as
a thickener [syn: cornstarch, cornflour] |
otaheite arrowroot starch
(wn) | Otaheite arrowroot starch
n 1: a starch obtained from the root of the pia [syn: {Otaheite
arrowroot}, Otaheite arrowroot starch] |
starch wheat
(wn) | starch wheat
n 1: hard red wheat grown especially in Russia and Germany; in
United States as stock feed [syn: emmer, starch wheat,
two-grain spelt, Triticum dicoccum] |
starches
(wn) | starches
n 1: foodstuff rich in natural starch (especially potatoes,
rice, bread) |
starchless
(wn) | starchless
adj 1: lacking starch [ant: starchy] |
starchlike
(wn) | starchlike
adj 1: resembling starch [syn: starchlike, amylaceous,
amyloid, amyloidal, farinaceous] |
starchy
(wn) | starchy
adj 1: consisting of or containing starch; "starchy foods" [ant:
starchless]
2: rigidly formal; "a starchy manner"; "the letter was stiff and
formal"; "his prose has a buckram quality" [syn: starchy,
stiff, buckram] |
|