Lexic.us

Definition of Amylose

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

Definition of Amylose

1. Noun. (carbohydrates) The soluble form of starch (the insoluble form being amylopectin) that is a linear polymer of glucose. ¹

¹ Source: wiktionary.com

Definition of Amylose

1. the relatively soluble component of starch [n -S]

Medical Definition of Amylose

1. A linear polysaccharide formed from alpha-D-glucopyranosyl units in alpha-1,4 linkage. Found both in starch (starch amylose) and glycogen (glycogen amylose). This entry appears with permission from the Dictionary of Cell and Molecular Biology (22 Feb 2008)

Lexicographical Neighbors of Amylose

Literary usage of Amylose

Below you will find example usage of this term as found in modern and/or classical literature:

1. Proceedings of the American Association for the Advancement of Science (1883)
"DIRECT ESTIMATION OF DEXTROSE, DEXTRINE AND MALTOSE m COMMERCIAL amylose (STARCH SUGAR). By HARVEY "VV. WILEY, of Lafayette, Ind. [ABSTRACT. ..."

2. Summarized Proceedings ... and a Directory of Members by American Association for the Advancement of Science (1883)
"DIRECT ESTIMATION OF DEXTROSE, DEXTRINE AND MALTOSE IN COMMERCIAL amylose (STARCH SUGAR). By HARVEY W. WILEY, of Lafayette, Ind. [ABSTRACT. ..."

3. A Handbook of Sugar Analysis: A Practical and Descriptive Treatise for Use by Charles Albert Browne (1912)
"The transformation of a lower amylose into a higher, less soluble homo- logue does not ... amylose can assume at the same temperature two distinct forms; ..."

4. A Handbook of Sugar Analysis: A Practical and Descriptive Treatise for Use by Charles Albert Browne (1912)
"The transformation of a lower amylose into a higher, less soluble homo- logue does not ... amylose can assume at the same temperature two distinct forms; ..."

5. Plant Anatomy from the Standpoint of the Development and Functions of the by William Chase Stevens (1916)
"amylose.—Starch grains which are colored blue by iodine ... The a-amylose has been isolated in crystalline form, but the /3-amylose has not been isolated, ..."

6. Plant Anatomy from the Standpoint of the Development and Functions of the by William Chase Stevens (1910)
"Saliva and malt extract have very little effect upon a-amylose. ... /9-amylose is insoluble in cold water, but at a temperature of 70° C. it forms viscid ..."

7. Science by American Association for the Advancement of Science (1895)
"amylose, and says it is quite possible that future investigations will show that ß- and a- amylose are crystals of one and the same substance, ..."

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