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Definition of Amylaceous
1. Adjective. Resembling starch.
Similar to: Starchy
Derivative terms: Amyloid, Amyloid, Amyloid
Definition of Amylaceous
1. a. Pertaining to starch; of the nature of starch; starchy.
Definition of Amylaceous
1. Adjective. Pertaining to, or the nature of, starch ¹
2. Adjective. starchy ¹
¹ Source: wiktionary.com
Medical Definition of Amylaceous
1. Starchy. (05 Mar 2000)
Lexicographical Neighbors of Amylaceous
Literary usage of Amylaceous
Below you will find example usage of this term as found in modern and/or classical literature:
1. A Treatise on Food and Diet: With Observations on the Dietetical Regimen by Jonathan Pereira (1843)
"t Besides 36.2 ports of amylaceous fibre. t In addition to 8.8 parts of amylaceous
... Also 7.0 parts of amylaceous fibre. II In addition to 5.1 parts of ..."
2. An Introduction to Botany by John ( Lindley (1839)
"Of amylaceous and other granular matter contained in Tissue. INSIDE the tissue
of plants, are found various kinds of particles, some of which give colour or ..."
3. An Introduction to Botany by John ( Lindley (1839)
"(For further remarks on raphides see the Appendix to this Work.) SECT. VII.
Of amylaceous and other granular matter contained in Tissue ..."
4. Edinburgh New Philosophical Journal, Exhibiting a View of the Progressive by Robert Jameson, Sir William Jardine, Henry D Rogers (1826)
".IN order to determine the relative nature of the different kinds of amylaceous
substances, such as Salep, Sago, Tapioca, and Arrow-root, M. Caventou found ..."
5. The Medico-chirurgical Review, and Journal of Practical Medicine (1846)
"This transformation of amylaceous substances ... treatment the power of decomposing
the amylaceous cías» of aliments has not been restored to the chemical ..."
6. Practical dietetics: With Special Reference to Diet in Diseases by William Gilman Thompson (1905)
"Dilution u-ith amylaceous Foods.—Any form of starchy food- flour, arrowroot,
etc.—serves as a mechanical diluent of milk by mingling with it and preventing ..."
7. The Edinburgh New Philosophical Journal (1826)
"CAVENTOU on tlie Chemical Properties of Starch, and the various amylaceous
Substances of Commerce. 2. ENGEL- HART on the Colouring Principle of the Blood. ..."
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