Starch hyacinth

Starch hyacinth
Starch 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. [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]


The Collaborative International Dictionary of English. 2000.

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